Portuguese egg tart, also known as Portuguese cream tart, caramelized macchiato egg tart. It is called Portuguese tart in Hong Kong, Macao and Guangdong. It is a small, creamy pastry tart, which belongs to a kind of egg tart and is characterized by its charred black surface.

In 1989, the British Andrew Stow brought Portuguese tarts to Macau, changing the filling to English custard and reducing the amount of sugar, which immediately attracted a lot of people and became a famous snack in Macau, the most representative is Milktar's egg tart.

Basic introduction Chinese name: Portuguese-style egg tarts English name: Portuguese-style egg tarts Main ingredients: flour, shortening, cream of wheat, milk, eggs, caramel Category: Macao snacks Taste: crispy, delicious, fluffy Origin, popularity, fame, raw materials, practice, detailed, simple, home, other practices, ingredients, seasoning, Portuguese egg tarts practice, other Andrew's Bakery in Coloane, Macau, where he created the popular Portuguese Egg Tarts using lard, flour, water and eggs, as well as British-style pastry practices. Portuguese egg tarts (Portuguese tarts) are the most famous of Macau's snacks, with special attention to baking techniques. It is very popular among diners. Popularity In the late 1990s, Portuguese egg tarts became popular in Hong Kong and Taiwan under the name of "Portuguese Egg Tarts", and a large number of Portuguese egg tart specialty stores were opened, including KFC and others to catch up with this craze, and Portuguese egg tarts became a popular commodity, even leading to the price of eggs rising, and the supply of eggs was insufficient to the point of shortage. The Portuguese Egg Tart is not as popular as it was today, but there are still loyal fans. KFC has closed down its Portuguese egg tart stores, but still offers Portuguese egg tarts in its stores. The bakery department of Park'n Shop also sells Portuguese egg tarts. Fame Although the tart was created by Andrew, it gained fame due to the breakup of his marriage to his wife, Margaret, in 1996. Authentic Portuguese tarts must be made by hand: the delicate roundness of the crust, the golden color of the egg and the proportion of the caramel are all carefully controlled by professional chefs to achieve a perfection that is difficult to achieve with ordinary tarts. A real tart must be clearly layered. The base of Margaret's tart on the table was like a freshly baked croissant, with a soft and crispy texture, a rich filling, and a creamy, eggy aroma, which made it sweet but not greasy, even though the flavors were layered on top of each other. Margaret left Andrews to start her own store, renamed it "Margaret's", and set up store in Hong Kong and Taiwan, inadvertently creating a whirlwind of Portuguese tarts. The brand Milktar's Egg Tart Workshop has been in use ever since. Ingredients Raw materials: 270g of low gluten flour, 30g of high gluten flour, 45g of shortening, 250g of flaky ice cream, 500ml of milk, sugar, 2 eggs. Practice Details 1, tart crust materials: 270 grams of low gluten flour, 30 grams of gluten flour, 45 grams of shortening, flaky ice cream (wrapped with, can be replaced with vegetable butter) 250 grams, 150 grams of water. There is no high flour at home, and there is no ready-made low flour. I used medium flour: (common flour) 270g + cornstarch 50g (about 20%, to reduce the gluten of the flour) with the low flour. There is no shortening, so I used salad oil. 2, the above materials mixed into a smooth dough, wake up for 20 minutes; let the wheat ice cream soften at room temperature, put into a safe bag and rolled into a 0.6cm thin sheet; rolled into a long sheet, the wheat ice cream in the middle of the sheet is 1/3 of the length of the sheet. 3, and then fold the sheet into three folds, wrapped in the sheet of wheat ice cream, and rolled out into long strips with great care. Fold the strip in four (like a quilt). Repeat the above steps one more time (roll out long and fold in four). Then wrap in plastic wrap and relax for 20 minutes. 4: At the end of the relaxation period, roll out the dough into a 0.6cm large piece (be careful not to roll it out, if you use vegetable butter instead, you have to be very careful to roll it out, as it will easily leak out); then roll up the dough sheet, wrap it in plastic wrap and put it in the freezer to relax for 30 minutes. 5: Mix milk, sugar, 2 eggs and 15g of low flour into tart water; take out the loosened dough from the freezer and cut it into 1cm pieces; then dredge one side with flour; place it in a mold and press out the shape with the flour side facing up. 6, pour the tart water, seven full is good; and then into the oven, placed in 220 degrees baked 15 minutes, fragrant Portuguese egg tart is fresh out of the oven. Simple 10 to 20 Ingredients: 500 grams of wheat flour 3 eggs an egg-sized piece of butter Light cream Pure milk Sugar Salt Water Tart crust: first take a container, put wheat flour, an egg, a pinch of salt, some sugar, sugar according to personal taste to add, knead the dough, coated with butter, kneaded to the color uniformity, there is no sugar particles so far, with a rolling pin rolled out, if there is no rolling pin, you can also use the plastic wrap of the If you don't have a rolling pin, you can also use a paper tube of plastic wrap. Put the rolled out dough into the freezer and freeze for half an hour. Use it again later. Portuguese Egg Tart Tart water: beat 2 eggs, add light cream, pure milk, these according to personal taste. Beat well and strain. Back to the tart crust, take it out of the freezer, fold it once, then twice, then 4 times. Roll it up like a sheet, put it in the freezer for a while, then cut it into pieces the size of your fingernails, press them along the sides of a small dish, then put in the tart water and put it in the oven to cook for 20-30 minutes before serving. Homemade Ingredients: 4 egg yolks, 15g of gluten-free flour, one lasagna crust, 220g of light cream, 160g of milk, 60g of sugar, 20g of condensed milk. Steps: Homemade Portuguese Egg Tart 1, roll out the crust to a thickness of 0.3-0.5cm, and then roll it into a volume, cut a 1cm-thick volume of a tart for the amount of pie crust. 2, cut the rolls dipped in some high gluten flour, dip the flour side up into the tart mold, use your thumbs to push the pie crust, covering the entire mold, push the pie crust to stand for 30 minutes. 3、Prepare a small pot, pour in light cream, milk, condensed milk, sugar, cook until the sugar melts, cool to room temperature, add egg yolks and low gluten flour, stir well, sieve into tart water. 4, preheat the oven at 220 degrees, pour the tart water into the mold, about 7 minutes full, the tart sent to the middle of the oven, upper and lower heat 220 degrees bake for about 20 minutes, until the surface of the focal point that is done. Other Ingredients Frozen egg tart crust 8 low gluten flour 60g Eggs 4 egg yolks 2 Seasoning Salad oil 50ml Cream 120ml Milk 80ml Sugar 30g Condensed milk 8g Caster sugar 50g Portuguese egg tarts 1. Put the whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring as it heats up, remove from the heat when the sugar melts, let it cool down and then add the egg yolks and stir well. 2. Sift the flour and add the egg yolks to the mixture. 3. Pour the tarts into the tart shells, making sure they are filled to 7 minutes. 4. Place the baking basket in the Airfryer, set the temperature to 160 degrees Celsius and preheat for 5 minutes. 5. Place the tarts in the baking basket and set the time to 15 minutes, bake until the exterior is golden brown. 10g condensed milk 18g sugar 100g light cream 100g Portuguese egg tart recipe 1. Prepare all the ingredients and weigh them separately 2. Pour the light cream, milk and sugar into a large bowl and whisk until the sugar dissolves 3. Sift in the flour in batches and whisk to combine 4. Beat the egg yolks to form an egg wash 5. Pour into the milk and whisk to form a tart mixture 6. Sift the tart mixture to separate out any small particles that have not been whisked together 7. The sifted tart mixture will have a much better taste and feel better 8. 8. do the tart liquid into the tart crust, filled to 7 minutes full 9. preheat the oven 220 degrees, bake for about 25 minutes can Cooking Tips Different models of the oven temperature difference, the middle can be opened to see, adjust the appropriate temperature, it is recommended that beginners with a slightly lower temperature, bake for a while, high temperature paste, if it can not be salvaged. Other practices three Ingredients Main ingredients 120g of pure milk, 120g of light cream, 2 eggs Accessories 35g of sugar, 15g of low gluten flour Steps 1. light cream, pure milk, sugar into a pot on low heat and cook until melted, do not need to boil. 2. 2. When the milk is cool, beat in two eggs and stir well. 3. Add the gluten flour and stir well, then sift the tart mixture twice. 4. Pour into the tart crust nine minutes full, this way more full Oh ~. 5. 5. preheat the oven at 180 degrees, bake in the middle of the oven at 180 degrees for about 25 minutes. (Flexibility to adjust the temperature of their own oven ha) 6. This means that it is almost ready, bake a few minutes on the color can be removed from the oven.