Portuguese Egg Tarts

Monday, 13 May 2013

 photo MOV_0892_00012portugueseeggtartsYour egg tarts look more like curry puffs! That's what one reader says about Rasa Malaysia's Portuguese egg tarts.

Indeed, her tarts don't have any of the signature black burn marks. To me, what's supposed to be the custard looks more like an omelette . . . or maybe quiche filling.

Do you know what's wrong with Rasa Malaysia's recipe?

It's the shortcrust pastry she uses. Hong Kong egg tarts may be made with either shortcrust or puff pastry but their Portuguese cousins are always made with puff pastry. Why? Because, to get the hallmark splodges on the custard, the tarts have to be baked at a very high temperature. How high? About 250°C, which would have shortcrust pastry incinerated. That's why Rasa Malaysia bakes her tarts at 200°C. At that temperature, the shortcrust pastry doesn't burn but then neither does the custard even when it's overcooked (you can tell from the leathery, crumpled top).

If someone said to me that thing in her photo is a Portuguese egg tart, I would say, "On which planet?" Krypton maybe?

If you replace the shortcrust pastry in Rasa Malaysia's recipe with puff pastry and increase the oven temperature, would the egg tarts turn out ok?

Nope, because her custard filling doesn't have enough milk. You know how milk forms a skin when heated? The custard has to form the same skin and it's that skin that's burnt, not sugar or custard. What is that skin? It's the milk protein, casein, which separates from the milk when it's heated, rises to the top, and undergoes the browning process called Maillard reaction. Too little milk means too little casein; too little casein means no skin; no skin means no burn marks even at 250°C, at least not before the pastry's burnt.

A lot of people think PETs' burnt splodges are bits of caramelized sugar. But sugar, or rather sucrose, turns black only when it hits at least 210°C. At that temperature, the pastry would turn black too. Casein, OTOH, browns at a much lower temperature. That's why it's burnt when the pastry and sugar aren't.

Besides a layer of burnt protein, there's something else lurking atop the custard. You notice how shiny the custard is on top? The shine is because of melted sugar, not protein because protein isn't shiny. Some of the sugar separates from the custard mixture when it's heated at 250°C. It then bubbles up to the top, giving the tart its shiny look.

Separated sugar's a good thing except not all of it finds its way up if there's a lot. Some of it may sink to the bottom of the tart and turn the pastry soggy. How do you tackle this problem? By controlling the amount of sugar that separates from the custard mixture. How do you do that? By keeping the oven temperature low if you were baking Hong Kong egg tarts. For Portuguese egg tarts which must be baked at a high temperature, you do it with cornflour. The flour stabilizes the custard and, hence, reduces the amount of sugar separated.

To activate the binding quality of cornflour, it has to be added to the custard and then heated on the stove till the whole mixture reaches the right consistency. If it's too thick, it'll turn into scrambled eggs when it's baked. If it's too thin, it'll allow too much sugar to separate, turning the pastry soggy.

Unless you're making your own pastry, the only tricky step in making Portuguese egg tarts is when you cook the custard on the stove. Remember the thickening is a one-way street. If you overshoot, there's no turning back. Adding milk to thin it down doesn't work. Once the consistency looks right, you should put the pot in a water-bath to cool down quickly.

If you look at online photos of PETs, you'll see that a lot of store-bought tarts have a sunken top. Even Lord Stow's, the gold standard, are picture perfect only some of the time, i.e. when there's a press review!

How do you stop the custard from sinking as it cools down so that the top stays level?

Again by stabilizing it with cornflour. You see how important the cornflour is but it's missing from Rasa Malaysia's recipe?

And what's with her three drops of vanilla extract for 10 tarts? Three drops? Would these be three American plus-sized drops?

If you use readymade pastry shells, making Portuguese egg tarts is a cinch . . . . Well, it is provided you're not using a crap recipe like Rasa Malaysia's. Here's my video to show you how to make Portuguese egg tarts that look like Portuguese egg tarts rather than curry puffs or mini quiches:



MACAU STYLE PORTUGUESE EGG TARTS (葡式蛋挞)
(Makes 9 tarts)

60 g dairy cream, 35% fat
60 g sugar
2 egg yolks, 30 g
1 tbsp cornflour
260 g full-fat fresh milk

½ tsp vanilla extract
9 frozen puff pastry shells, each measuring 7 x 3 cm (top D x H)

To make custard filling, whisk cream, sugar, yolks, milk and cornflour till smooth. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot). Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely.

Preheat oven to 250°C. Line baking tray with aluminium foil, shiny side up.

When oven is ready, remove pastry shells from freezer. Place slightly apart on baking tray. Fill shells with custard to 5 mm from edge. Bake till crust is brown, and custard is burnt and just stops bubbling. This takes about 30-35 minutes. You should check every 10 minutes and rotate tray as necessary so that all tarts brown evenly.

Remove tarts from oven to wire rack. Leave till cool. Serve within a few hours whilst pastry is crisp.

Leftovers should be unmoulded before pastry softens, then refrigerated uncovered (make sure there isn't any funky odour in your fridge). Reheat tarts on foil lined baking tray at 200°C. Pastry would turn soggy after 5 minutes, then crisp up nicely after another 5 minutes or so. Custard would be creamy and smooth but a bit sunken.

96 comments:

Yin said...

I love your blog. I've tried several recipes with great success. No offense to rasamalaysia, she has a great blog but a lot of her recipes are just awful.... glad I'm not the only one that thinks that...

Leny said...

Do you hate rasa malaysia that much? You seem to criticize her blog a fair bit. Firstthe chaitaukoay and now PET.

Jasmine said...

Bravo! Thanks for the informative discourse on Portuguese egg tarts. I don't think that you hate Rasa Malaysia, I think you want to honestly point out what you see are pertinent aspects in the recipe that are missing or erroneous. With so many iterations of recipes on the web to sift through and try, it's always good to have an open discussion and critique on recipes and methods. I like that you lay out the step-by-step reasoning WHY your recipe is structured in a particular way. It gives me a better understanding of the process and makes me a more educated and hopefully, better cook in the kitchen. It's one of the reasons I keep coming back to your blog.

kt said...

Oh yes, everything is personal, isn't it? *roll eyes*


A small-minded person sees his own reflection in everyone.

Jeannie Tay said...

I didnt know it's so easy to make PET, will give this a try when I have the time:)

ET said...

Woohoo this looks extremely easy to do and yummeh! May i know where can i find frozen pastry shell in singapore?

kt said...

Phoon Huat, sometimes.

MrsO said...

KT, you are marvelous and resourceful, always full of ideas. I enjoy Mary's egg tarts from KFC, knowing that she cerai suaminya that was not faithful, in Macao, umpteen years ago, Then, not too long ago, sold her secret recipe to KFC.... and she get to retire handsomely and get to travel round the world now. heh heh.


KT, can you show us how to cook eggplant, 矮瓜,so that after cooked, the 矮瓜remains 矮瓜色。

Mrs O said...

I sokong KT. She is telling the truth. Our money is hard eared, so is our time. If the recipe does not work, it is waste of ingredients as well our precious time.

Mrs O said...

I wish there is a button to press "like". KT is very meticulous. She has got brains, and multi-tasking.

kt said...

You can "like" a comment by clicking on the up arrow below each comment.

You can "like" a post by clicking on the box next to the yellow star which is below the post, before the comments section.

MrsO said...

Thank good KT, heh heh, I did not see the symbol la. I already pressed like at Jasmine's remarks.

kt said...

Western pear-shaped purple eggplants retain the colour of the peel quite well, and the inside doesn't turn (too) grey after it's cooked.

MrsO said...

Thank you, but in KL wet markets, always it is the elongated shape (chinese gourd), or the round shape (indian gourd), hehehe, we, Malaysians are racists! To look for the pear-shaped (ang moe), not easy.

However, I just found out from Youtube, Taiwanese 阿基叔,he teaches how to maintain the dark purple colours of 矮瓜 after cooking.


Anyway, still thank you for the reply.

Rosa said...

Hi KT, I try making these today and it was so nice. Thank you so much for the recipe and video guide.

kt said...

You are welcome. Any photo?

Vian said...

Hi Kt, I baked this egg tart just now. The taste is very good! But half way through baking my egg tarts (about 15mins), the sides of the puff pastry have already became very burnt. So I took them out before it totally burnt. I wondered why it get burnt so fast. I used my bosch oven n preheated the oven when I was about to start making the egg custard. I preheated my oven using fan forced at 250 degree. The egg custard was not cooked fully as when I bite it, the egg custard was watery n runny. I think is it because I baked only 15mins? I'm not sure if I should lower my oven temperature. The instructions of my oven mentioned puff pastry should baked under fan forced and between 180-200 degree for 20-30mins. Another question, do I need to use electric whisk to beat the custard filling until double the size or use hand whisk to whisk till it combine? When stiring under heat, how thick of the custard fillings I should make? Thanks for ur reply in advance.

Sy said...

I must say I rather enjoyed the RasaMalaysia's recipe bashing. Have tried a recipe or two from there, and they are all not up to standard.

Sy said...

Agreed....Rasa Malaysia's site comes up quite often on top on search engines. With a name like that, you'd think the recipes are authentic until you tried them! What a waste of my efforts and ingredients! Cannot pass...FAIL.

Penguin said...

I just made these following your recipe (except I also added 1/2 tsp cinnamon) and they are AMAZING! Thanks so much for sharing this.

I just have one question though. How small are the chickens where you are? My eggs are from a friend who has pet chickens, so not commercial or anything, and two yolks were about 50g. I added the third one anyway and ended up with a total of 70g. I didn't change any of the other proportions and it came out fine. Wonderful, actually! Between the puff pastry, the cream and the small bit of egg, I'm pretty sure I've just eaten an entire month's worth of dairy making sure they tasted okay before giving them to my friend in exchange for the eggs.

Nets said...

Thanks so much for the step-by-step instructions, KT! I'm in the USA and can only find puff pastry sheets- not the convenient pre-made shells like yours (very envious). I'd have to thaw the sheets to shape them into the tart molds. How would this affect bake time? Is it ok to re-freeze the puff pastry after thawing? (I don't think so.) Any suggestions for this situation?

kt said...

I don't know how small commercial laying hens are, but good eggs make good tarts and you can't beat eggs from home-raised chickens

kt said...

I think it's ok to re-freeze. Why not?

Jing Ting said...

Hi, I would like to ask where do you purchase your cream?

Emily Wang said...

In the US there isn't any thickened cream so is heavy whipping cream an okay replacement

Emily Wang said...

Also, is there any recipe you would suggest to make the shells because I don't know where to buy them in the US?

kt said...

Sorry, I've never made puff pastry before. Maybe you could consider using readymade puff pastry sheets?

kt said...

Thickened cream is heavy whipping cream, i.e. cream with about 35% fat.

kt said...

Supermarket.

Sloth said...

I was so missing the Macau egg tarts that dreaming of taking a flight to go there. I just found your blog today and made these and they taste just fantastic! Thank you for sharing your recipe. My egg yolks were a bit larger than the recipe, which seems like no matter at all and it took around 14 minutes for I used thawed puff pastry sheets for the shells.

Jessie Tan said...

Hi KT, I m Jessie, juz found ur PET recipe so immediate to make some, but I hv few question to ask u...my oven only hv max temp for 230 degree so I use d max temp, an I bake for 30 min d puff pastry and d custard was burst but d bottom of the pastry still not turning brown..Can I use normal whipping cream?

Shu Hua said...

Hi KT,

Tried this simple recipe and its a success!!

penny said...

Tried twice doesnt work. :( both didnt make it to 30mins I have to take them out at 25mins MAX as they were already burnt even though I have decreased the temperature to 220°c on fan mode. However the inside isnt cooked they are still a bit runny.

When I had them for the 2nd 10 mins they looked perfect but I was worried the fillings wont cook well. So I extended another 5 mins and they all went almost black. Was a disappointment :(

Going to try the last time before I announce its a fail. And I did the med low stir on stove till the consistency reached yours and immediately put into water bath and kept stirring and let all cool before I put them into the oven. Dont know what exactly went wrong. Here's a pic. *I doubt cooking at 250°c for 30mins will be any better hey? :/

Jay said...

Hey KT, they don't sell puff pastry shells where I live. I'm thinking of using puff pastry sheets & moulding them into tart shells but I'd just like to know how thick you're shells were?

kt said...

I don't how how this tart is better than your other attempts. The bottom isn't brown at all.

kt said...

About 2-3 mm. If you use ready-rolled pastry sheets, those should be about right without rolling.

kt said...

How did you know your second attempt's filling needed five more minutes?

Irene Rexlee said...

May I know where you gotten the frozen puff pastry shells? Thanks..^_^..

Joel said...

Hey KT, my puff pastry puffed up too much & exploded. It pushed the filling out & spilled. Is there anyway to prevent that?

Joel said...

My egg tarts exploded, I was wondering why they did. The puff pastry puffed up too much & it pushed out the filling. How do I prevent that?

Joel said...

My egg tarts exploded, I was wondering why they did. The puff pastry puffed up too much & it pushed out the filling. How do I prevent that?

kt said...

Cook the custard a bit thicker and don't fill the pastry shells more than 5 mm from the edge.

Carolina Tumabacal said...

hi kt im carol eggtart is one of my favorite in KFC at taiwan.But now im in the Philippines now.I can't find that kind of pastry.I miss to eat that.So,i try to find on google how to cook the eggtart and i found your recipe and its look like eggtart on KFC.Someday i will follow your recipe but the problem is i dont have an oven.May i ask you if i used a turbo?As i know that turbo is look like an oven.So please answer my question

Nets said...

I'm in the US and haven't found any pre-made puff pastry cups like KT has... so I just used Pepperidge Farms' puff pastry sheets and tried to mold them into the cups as best as I could. Didn't come out perfectly -- some were too thick/thin in places -- but they were still tasty. :)

Nets said...

The way your tarts look, it seems like there's too much heat from the top, i.e. the heat is not circulating evenly. KT's recipe calls for 250°, so the 160° you baked is way too low, which explains the white, uncooked custard. If your oven heat source is on the top of your oven, try lowering the tarts to a bottom rung (if possible). Otherwise, how about creating an aluminum foil "tent" that hovers over the tarts while baking? That would alleviate the extreme heat that seems to burn the tops too quickly. Then try baking them at 250° per the instructions.

Good luck! :)

reply said...

There are sooo many Lord Stow's branches in the Philippines!

Rasa Malaysia said...

Dear all,


Looks like I am late to the party.


First of all, the radish cake recipe on my site was contributed by a Singaporean food blogger whom I trust and I have always thought her recipes are excellent. If it doesn't live up to your expectations, all I can say is that taste is a very subjective thing, but there is really no need to be so harsh.


Now, regarding the Portuguese egg tarts recipe on my site...you probably have the perfect recipe but why so much hatred? There is no need to bash my recipe to show off your perfect knowledge, skills, and execution in your recipe. All my loyal readers know that I am not a baker, and I have always reiterated the fact that I am not a baker on my blog. All my baking recipes are not baker-royale certified...ultimately, I am not a baker. I also wanted to bring it to your attention that I published my egg tarts recipe in 2006. I didn't say it on my post that my recipe was THE BEST or THE MOST authentic, or that my egg tarts were top-notch bakery quality. It was merely a recipe I attempted 7 years ago, when I was craving for Portuguese egg tarts in California, and there was none in 50 miles radius of where I live. So please be a littler kinder and nicer. If I were to make Portuguese egg tarts today, my recipe and method would be very different from 7 years ago...


Regarding the other comments from other readers that some of my recipes are not up to the standard, I wished that they had told me which recipes. I have close to 600 recipes on my site and that's a big number. Most of them are from me, but a good number of them are from guest bloggers...if there are complaints, leave the comments on my blog or email me. I always reply my emails, I don't bite.


Thanks for reading.


Best,
Bee at Rasa Malaysia

kt said...

Dear Bee at Rasa Malaysia



1. You sound like a car salesman who, when someone explains why the car he's selling isn't a car at all, says: a) it's subjective whether a car should have wheels or an engine (that works); b) he's never said he's selling a top-of-the-line Ferrari; c) the "non-car" has been in his showroom for seven years; and d) he is not an expert on cars.

2. I did not say anywhere in my post that my recipe, knowledge, skill or execution is perfect. Your attempt to make me look like an arrogant show-off who is, OMG, filled with hatred, is stooping really low. But I guess personality attack is your only option when you can't discredit my recipe.

3. "If I were to make Portuguese egg tarts today, my recipe and method would be very different from 7 years ago..." So even you wouldn't use your own recipe. We are in agreement then. Btw, next time you make Portuguese egg tarts, please don't put mint leaves on the tarts. That is just so tacky.



4. You seem to think your non-baking recipes are good. When I have time, I shall do a post on why some of your cooking recipes are just as bad as your PET recipe.

A few words... said...

Dear KT,

I am a college student recently enrolled in an ethics course. In that class we learn what defines "being a good person." We learn about what is just and unjust and we learn about morals.

Now you are probably wondering why I am writing this to you, and well it is because this blog post goes against all that I have learned and it just appalls me that no one here thinks that this is wrong. That what you have done is immoral.

I understand that everyone has the right to say how they feel, freedom of speech, though some things just shouldn't be said because, well, it is rude. Have you ever heard of the phrase, "think before you speak?" Well, it is not meant to be taken hypothetically if that is what you thought. Or what about, "if you don't have anything nice to say, don't say it at all." You can probably argue that I shouldn't say anything either, but I can not just sit here and let this act of immorality go.


It seems to me that you lack the understanding of ethics. Let me first explain. Ethics is defending and recommending concepts of right and wrong conduct, meaning how one acts. To go more into depth, the term ethics comes from the Greek word ethos, which means "character." What is character? In the dictionary it is defined as a "complex of mental and ethical traits" or qualities, that are "built into an individual's life." It is those character qualities, those character traits, that determine a person's response in any given situation.


Looking at your response to this situation, I can conclude that you lack the character traits of respect, kindness, humility, self control, being courteous, and just being a nice person altogether.


Taking someone's own personal recipe and putting it to shame on your blog is disrespectful, let alone mean. What if, to that person, they actually like that recipe a lot. They worked hard on it, creating it and making it better. I'm sure you've had your moments where your recipes are not that great. Moments where your own recipes can use some tweaking. I mean come on, Would you like it if someone took one of your own recipes and tore it apart, piece by piece claiming that it is, allow me to use your own words, "a crap recipe"? I don't think so.


Moving on to explaining your lack of kindness. Well isn't it obvious that the words that you have spoken are unkind? They are mean, cruel, harsh words. You are basically insulting her recipe for I do not even know what reason? Again this goes back to thinking before you speak. I also want to take a minute and ask if you even feel the slightest bit sorry for what you did? Do you not understand that by insulting her recipe you basically insulted her? Or is that too hard of a concept to grasp? Your words are not only unkind, but because you said them you appear unkind as well.


By writing this blog post you seem to have the idea that you're the better cook. That you are right and she is wrong. That you have the better recipe here. Having this kind of thought shows that you lack humility. Humility is being humble, being respectful and courteous. You need to understand that just because you think something is wrong with her recipe, does not mean you are right. Other people might love it! Keep your opinions to your self. May I add that writing this post and shaming the recipe on your blog does not make you better in any way.


I can write on about what character traits you lack and why you are unethical, but I do not think that by doing so it will change the personality that you already have. I strongly believe that you need to reflect on your morals. Maybe then you will learn what defines a good person because as of this moment you are far from it.

More words. said...

Dear KT,

I see that you have removed my message to you. By doing that I can only assume that what I have said is correct and that you do not want your other viewers to see what I have, so much in depth pointed out.

I am not going reiterate myself again because frankly I do not care if anyone else saw my message, what I did care was that you did. I don't need anyone else to take my side because in my heart I know what is right, what is wrong, what is just and unjust. I know my morals, do you?

I just think that it is so sad that there are people in this world that get a thrill out of disrespecting others. It is truly disappointing and I'm sorry that you have to live with yourself.

I have nothing more to say than, have a good life.

Macy said...

You could not have said it better. I would have understand this post better if it was written more as a constructive criticism, but it looked like more of an insult and mockery to me. Congratulations, you just lost a follower.

Samantha said...

Hey KT, I just baked my egg tarts and they came out disastrous! I read the other comments about the puff pastry puffing up too much and pushing the filling out and made sure to cook my custard as thick as yours and didn't fill 'em up as much. I didn't use pre-made puff pastry cups though, I used the pre-rolled one and fitted them into cups myself. Does that affect anything? That's not all >.<, the tops weren't shiny and didn't caramelize before the puff pastry was fully cooked! The custard also wasn't as smooth as yours and was curdled! I followed your recipe to a tee though, except for oven temperatures, since my oven is old and retarded. Arghhh!! Sorry for all the trouble, I'm a very tragic baker :'(. WHY ARE YOURS SO PERFECT! SO JEALOUS!!

Cjs said...

I support KT comments on rasa Malaysia recipes because I personally have made a few recipes from there and they all turned out badly, and usually when you do a search her recipe will come out at the top and I wonder why, since the recipe that I picked at random all turned out badly! As a busy modern woman, looking at your hard work goes to waste from what seems to be a popular and highly recommended source is something that greatly disappoint me.

In respond to rasa malaysia's comment, she has also admitted that she will do things differently from what she wrote 6 years ago, thus in a way she is saying that recipe is not as good as it is. As a professional blogger and writer( I assume she is since there's a professional blog and book) it is ones' duty to keep one's work as tip-top and updated. That's why you usually see blog post by bloggers written years back but when read halfway through you notice they have a notice that says it has been updated. Therefore it is rasa malaysia duty to keep her blog as updated as possible, if she is making money through her site and it is open to public. As a 'public figure' she should be responsible for her recipe since she choose to make it public. it is akin to a doctor performing a surgery and when the patient died, the surgeon should be held responsible/answerable. As a professional blogger one she should also be open to criticism, and KT comments was not personal as it was pertaining to the recipe only, in no way did she say rasa Malaysia is a **** or a ****** or anything alone the same vein. If rasa Malaysia is not open to critism and some hard truth, then she should make her blog private. Also, this is KT's blog, she should be able to write openly about her own personal opinion. It is not as if she went to rasa Malaysia site and dissed her.

Agnes said...

Dear KT,
May I know where can I buy the frozen puffs pastry in Singapore?

Thank you.

Winnie said...

You can buy it at Red Man (Phoon Huat) Stores. It cost $4+ for 18 tarts!

Agnes said...

Thanks Winnie, will check it out this weekends

izziava said...

Hello,
I don't have ready made pastry shells so I'm going to mould it myself... is it ok if I use a silicone cupcake tray? do i have to use papercups?

caroline lim said...

Dear kt, i would like to thank you for sharing your recipe with us. I recently tried this recipe and it turned out okay. I replaced cornflour with 2tbsp of all purpose flour due to lack of availability. Id like to ask if this is the reason why my tarts wrinkled and it bloated during heating in the oven ?

kt said...

Puffing is normal; wrinkling isn't. The latter may be due to the plain flour or other changes you made to the recipe, knowingly or unknowingly.

caroline lim said...

thanks for the reply kt. i think i know the culprit. i bought the wrong cream.

Poh Mun said...

Dear KITCHEN TIGRESS,
I made myself for the dough. I found thee result is not that brown, burnt and bubbling.
Any suggestion for me to improve tastier in future?
I love reading your blog about sharing various recipes in life! Hope to hear more about your life and recipe soon!


Regards,
Poh Mun

Poh Mun said...

*the result

kt said...

Use an oven thermometer.

Sylvia said...

I agree that the Rasa Malaysia recipes are not up to much. I tried the portuguese tarts recipes from RM, and even though they tasted quite nice, they were nothing like the authentic Portuguese egg tarts that I tried in macau. I also tried a couple more recipes from there but they were disappointing. I can't wait to try your portuguese egg tart recipe here as it looks really good.

Elsie said...

Thanks a lot for a great recipe.it really resembles the macau egg tart. I juz cant stop eating!

Jessica said...

I just made these and they turned out sooo gooood! Thank you so much for the recipe <3

sharlita hamim said...

i just tried it this morning with my 4yo son. he mixed all the ingredients. delish.
thank you for the recipe :D

Fion See said...

I just tried, the taste, texture even color was good but only one concern, the custard drip out, ( I didn't put too much), and later when it cool down, it wrinkle as not enough filling ( dripped out quite a bit) how to prevent this? Reduce oven heat? 1 st tried, I used individual metal mould no problem, 2nd I used individual aluminum foil ( that was when it wrinkle) Is that the cause? Different heat absorbent effect?

Singapore Girl said...

It is refreshing to see an objective and strong analysis. While RM has a colorful and popular blog, it does not take much to realize that most of her recipes are light weight; her first published book is a good example of gross lack of substance. While her efforts are to be commended, your analysis serves as a good reminder that there is much more than meets the eye in this "free information over the internet age." A good recipes is always a function of persistent digging and attention to detail. Thank you for a well done analysis. By the way, I learned how to make egg tarts both from Portugal and from Hong Kong, so I know the spectrum of parameters.

Huelungpi said...

Hi. I was looking at Patéis de nata recipe, after the history of Lord Stow's custard tart, armed with the Portuguese language on YouTube. Please do not use a website to attack another website, particularly in name, this is like trolling which I find distasteful. So a cooking website or a baking website distribute or share knowledge, recipes differ from website to website. I am known to alter a recipe to my taste sometimes before or after making to an actual recipe to put my signature on the recipe, or to what I used to know before the recipes are changed to meet modern consumers. Checked out your recipe for Patéis de nata and you are correct in what you are saying as to the ingredients and method, unless the ingredients and method drastically alters then it could be called Patéis de nata-like or custard tart. Did'nt want to comment on the slagging but gave in and put in my two bits worth.Thanks for reading.

Huelungpi said...

Hi. Gunpowder is not an option. ;-)

Huelungpi said...

Hi. From the YouTube Portuguese video of Saborintenso, 250 C for 17 mins.

pitsri said...

Tried watching your video but half-way through the captions were partly invisible.This happened with other videos as well,namely HK. egg tarts,chai tow kway and chwee kueh.I use Mac OS.10.6.8 and Safari 5.1.10.Thank you for your detailed recipes.

KT said...

Thanks for letting me know, pitsri.

KT said...

The oven should be set at the temperature stated in the recipe. Whether or not the custard overflows and how much it wrinkles whilst cooling down depends on its consistency after it's cooked on the stove. If it's too thin, it'd bubble too much and overflow. And it'd wrinkle badly or sink because the custard isn't set firmly. If it's too thick, it wouldn't bubble at all, no "skin" would form, and there wouldn't be any burn marks. You'd have sweet scrambled eggs sitting in a tart shell.

Fion See said...

Ok got it. Thanks a bundle.

Daniel Oon CT said...

I find Rasa Malsysia very proud, aloof & haughty as though she knows everything & she's never wrong. She's also not open to suggestions by others.

Karen said...

Daniel as long as criticisms and comments are put across in a more diplomatic and nice way, I am sure people are able to accept more graciously but if they sound snobbish and crude, then it is unacceptable. In this particular post, I find it sounds rather mean towards Rasa Malaysia. The 1st paragraph is already good enough to put Rasa Malaysia right down. Why should any blogger do that to prove one's point? I feel for her. But I must say, the Kitchen tigress does in fact leave up to her name and standards. Nice looking tarts!

Meg said...

Ive made these twice and the taste is amazing!! But my tarts keeps sinking :( I bake quite a lot and make it a point to maintain the oven temperature all throughout the baking process. I also tried to fill the tarts up around 1/4" before the edge of the pastry shells in hopes of getting a "custard filled" tart with the right custard to pastry shell ratio. But during baking the filling even overflowed as a result of my filling it almost full. I did this because I wanted egg tarts to have a "full filling" like yours, but I guess my approach hasnt work as it still sunk after cooling :( What do you think would be the remedy for this? Thank you!!!

EnricaOng said...

GREAT BLOG! Love love loveee your blog. Thanks for sharing :)

NapoleonDynamites_Nunchuck said...

Yes, my dear darh-ling Bee, ( I am oozing with sarcasm here) .....leave complaints, on yr blog or email you, you say?
????
Are you for real? You can't even take constructive criticism, when it is staring right in your face. Puh-leaszz.
What you really do, is You block all those who don't worship you, and praise you....like you blocked me.
Get a reality check, ok. Oh btw....how abt a video of you, cooking, using, one of your recipes??? Yeah right, as if that is going to happen...cuz you know why....cuz your recipes ain't worth Crap...and oh yes, it also doesn't work.....
..Bye bye, Emperess with No clothes, aka Rasa Malaysia.

NapoleonDynamites_Nunchuck said...

To all, take a look at this website....it shows Rasa Malaysia's (Bee Yinn Low) true character and lack of integrity.
http://getoffmyinternets.net/forums/food-bloggers/rasa-malaysia-bee-yinn-low-gomi/

steven said...

Hi! I also tried your recipe.. they came up quite a bit and now they do not look as smooth as yours. Any suggestions? Thank you very much!

andre said...

maybe the temperature too high

steven said...

I put the oven at 270. Too high?

KT said...

Readers who change my recipe, then say they've followed my recipe irritate the hell out of me. I have banned you from posting comments.

Wind said...

Hi KT

I'm currently living in UK. Can i use double cream instead of thickened cream? How do I measure the 60g as the cream comes in ml. Does that mean I would literally need to use weighing scale to get 60g of cream?

Cheers

Sakura Hair said...

How to make the puff pastry to make the flaky egg tart?

chester said...

Wow you are a prickly hedgehog

momster said...

i've eaten portuguese egg tart (pasteis de nata in portuguese) from the cafe in lisbon who invented it... yours does look quite authentic..i've some in the oven now and will ask my portuguese husband to do the taste test... i would recommend to roll the frozen puff pastry sheet, then flatten them again for those extra many layers of puff pastry crust. also a note on how it is normally eaten in portugal... with a dash of cinnamon...:-)

N.N. said...

In Portugal they usually make the portuguese egg tarts without cream.

Bakingmama said...

Hi, just wondering where you buy the pastry shells like that? I've googled and only see ones that have to be pre baked before putting any filling. We are in the US.. I really really want to try this recipe, I love Portuguese eggs tarts and I can't find them here... Thanks in advance!

Baker said...

Hi KT. One relevant question: Bottom/middle/top shelf in the oven? My oven has heat coming from the bottom.

Therasia said...

True, the real recipe is made withou cream, cream was not a very common ingrdient here until the 50's we would use honey and yolks... As momster said we use a specific puff pastry for this recipe called half folded puff pastry wich is rolled and cut before being placed on the small cake pans. This way we get to see a spiral on the bottom of each pastry I love pastéis de nata and I love making them. This recipe is quite good, we tried bouth in calss one with and other without cream.

Therasia said...

I know mine do not look very neat but they are delicious hand made pastry and not many dark spots .. hihi I love them pale I had a darker batch for those who like them darker , the silver flask is cinnamon of course or should I say cassia, the only cinnamon you would find here in Portugal ;)

N.N. said...

Without cream you have to substitute it with far more sugar and adapt the amount of flour. The recipes without cream are far harder to execute for an inexperienced baker. You have to get the temperatures right. To cook sugar (> 107 °C) can be a tricky business that requires some practice.

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