How to make Portugal Egg tart | It’s Soft And Nutty | If You Love Eggtart, Make Sure You Make It

I tried Portugal Egg tart for the first time at a travel place and it was amazing because it was so delicious. After returning from the trip, I tried several times to recreate the taste of egg tart but failed. After a few failures, I was able to figure out a delicious egg tart recipe. I upload a video to share the recipe. It takes more heavy cream than other Eggtat recipes. So it’s soft and nutty and creamy. The tart shell is pastries , so it has a nice crispy texture. If you love Eggtart, make sure you make it.



200g of cake flour

110g of cold butter

90g of cold water

4g of salt

*Egg filling

egg yolks 100g

sugar 85g

salt 1g

milk 80g

Heavy Cream 290g

vanilla extract 1 teaspoon

corn starch 1 teaspoon



1.Add 200g of cake flour and 110g of cold butter and Cut the butter into small pieces.

2.Mix 90g of cold water with 4g of salt to make salt water And mix the salt water in flour.

3.dough in plastic bag and let stand in refrigerator for 30 minutes.(To spread the water evenly in the flour.)

4.Roll out the dough and Repeat buttering and folding process.(repeat three times ). To prevent the butter from melting, butter in the refrigerator.

5.Roll out the dough 0.3mm thickness and cut it circle(10cm).

6.Lay the circle of pastries dough in fan.

*Egg filling

1.egg yolks(100g) + sugar( 85g) + salt(1g)+ milk(80g)+Heavy Cream(290g)+ vanilla extract(1 teaspoon) +corn starch(teaspoon) mix.

2.Strain the mixture.

3.Fill the pastries dough with egg mixture.(90%).

4.Preheat the oven to 200(392F) degrees, then bake at 200 degrees(392F) for 15 minutes, lower the temperature to 180(356F) degrees and bake for another 10 minutes.