Portuguese Egg Tart 葡京蛋塔

Portuguese Egg Tart 葡京蛋塔

On my previous post, I made Hong Kong style egg tart which uses short crust pastry. I have the tendency to repeat baking the same food again and again until it taste the way I want it to be. Needless to say, after weeks of eating Hong Kong style egg tarts I guess we will say sayonara to those tarts for quite a while.

It was only a few days ago, and yes, I am now back in business making egg tarts again!

Fret not, these egg tarts are of different nationality - the Portuguese! Loving those super crispy skin that produce loud crackling sound when you biting down the skin. The custard was soft and oozing out when the crispy puff skin break apart. This is no doubt the best Portugese egg tart that I have ever tried!
Recipe adapted from Layers, Baking with Gregoire Michaud

Portuguese Egg Tart
Makes 14 tarts


  • 250g cake flour
  • 50g butter
  • 3g salt
  • 20g sugar
  • 120g water
  • 100g lard (or ghee)
  • 210g heavy cream
  • 105ml milk
  • 75g sugar
  • 2 egg yolks
  • 1/2 egg
Cooking Directions
  1. Rub flour and butter until sandy.
  2. Dissolve salt and sugar in warm water, add to flour.
  3. Mix and rest in the fridge for 15 mins.
  4. Roll the dough to 1cm thickness.
  5. Spread 90g of the lard/ghee over, fold the dough into half, seal the edges and chill for 30 minutes.
  6. Roll again to 1cm thickness. Make a *single fold. Chill the dough for another 15 minutes.
  7. Roll again to 1cm thickness. Make a *single fold. Chill the dough for 30 minutes.
  8. Meanwhile, mix together fillings. Sieve the fillings to get rid of any lumps or bubbles.
  9. Roll the dough to 2mm thickness, spread the remaining 10g of lard/ghee over. Roll up the dough. (If the dough is too soft at this point, put the dough into freezer for 30 minutes before cutting)        
  10. Slice the roll to about 3cm thick. Lay dough flat.
  11. Press dough into mould.

  12. Fill the tart with filling and bake at preheated oven 230C for 25-30 minutes (I followed the temperature used in the recipe and the tarts turned up well, you may adjust the temperature accordingly for your oven).
* Single fold

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  • 250克蛋糕粉
  • 50克牛油
  • 3克盐
  • 20克糖
  • 120克水
  • 100克酥油或猪油
  • 210克鲜奶油
  • 105毫升奶
  • 75克糖
  • 2颗蛋黄
  • 半粒蛋
  1. 捏搓面粉和黄油,直到沙粒状。
  2. 盐和糖溶解在温水中,加入(1)。
  3. 将面团充分混合和,放入冰箱里松弛15分钟。
  4. 将面团擀至1cm厚。
  5. 在面团表面均匀涂上90g酥油或猪油,对折, 收口,放入冰箱里松弛30分钟。
  6. 再次擀至1cm厚。做一次*单叠折。放入冰箱里松弛15分钟。
  7. 再次擀至1cm厚。做一次*单叠折。放入冰箱里松弛30分钟。
  8. 此时,混合内陷材料。过筛。
  9. 将面团擀至2mm厚,涂上一层10g酥油或猪油。卷起面团。
  10. 切卷约3cm厚,平放于塔摸。
  11. 按捏成塔形。
  12. 填注内陷。 放入已预热好的烤箱烤230℃25-30分钟(我是依照食谱给的温度烤来烤蛋塔的。如果有必要,请根据您的烤炉做调整)。


  1. Hi,

    Your Portuguese Egg Tarts look awesome and I would like to try out your recipe. In one of the ingredients you have mentioned about Lard. May I know where can I get this in KL? Thx


    1. Lard is usually available in the wet market. If it is difficult to find, you may substitute it with ghee, or pastry margarine too.

  2. I admire what you have done here. I love the part where you say you are doing this to give back but I would assume by all the comments that is working for you as well. Do you have any more info on this?

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