Gusto
Gusto

Portuguese Egg Tart (That Kai Egg Tart)

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  • Serves:

    6

Ingredients

  • 2 sheets puff pastry, store-bought and thawed
  • 2 tbsp (30 ml) cornstarch
  • 1/3 cup (80 ml) milk
  • ½ cup (120 ml) whipping cream
  • ¼ cup (60 ml) sugar
  • ¼ cup (60 ml) shredded coconut
  • 3 egg yolks, beaten
  • ½ teaspoon (3 ml) vanilla extract

Directions

  1. Pre-heat oven to 325F (165C).
  2. Place 1 sheet of puff pastry on your cutting board.
  3. Roll the pastry over itself to form a spiral on the edges.
  4. Place rolled dough over the edge of the second sheet, and roll the second one over the first.
  5. Cut 1 inch rings of the rolled dough.
  6. Place rings on their side over a lightly floured work station.
  7. Using a rolling pin, roll each piece of puff pastry until you have a disk that is ¼-inch thick.
  8. Place each disk in a tart shell.
  9. Using your fingers, stretch the dough to cover the bottom and sides of the tart shell. Set aside.
  10. Repeat until you have 6 pie shells.
  11. In a small pot, combine milk and cream.
  12. Mix sugar and cornstarch, and add to milk and cream.
  13. Add egg yolks, and heat over medium heat.
  14. Bring to a simmer and cook until the mixture coats the back of your spoon.
  15. Add custard mix to the tart shells.
  16. Place tarts on a baking tray and place in the oven.
  17. Cook for 10 minutes.
  18. Reduce heat to 250oF (120oC), and continue cooking for 5-7 minutes.
  19. Remove from oven and let cool at room temperature for 15 minutes before serving.
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    Linkedin
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    WhatsApp
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SHARE THIS
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    Twitter
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    WhatsApp
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    Email