Portuguese Egg Tart 葡京蛋塔

If you ask me what is the most crucial thing a M'sian gal can't live with when staying far far away from home, right away I'll tell you it has to be Kuali.com. Okay, I know it's a website, not a 'thing' per se, but you get the idea. There are uncountable fantastic recipes, especially recipes that say 'authentic Malaysian cuisine' provided from the website. Kudos to one of the best chef available in our country, Amy Beh, for keeping the site updated regularly. I am really grateful for her generous heart as she is constantly sharing so much wonderful recipes with her fellow readers/fans. With a great source of recipes like kuali.com, 'home' doesn't sound so far away, anymore.

So, what's cooking in my kitchen this time? Portuguese egg tarts came into my mind the other day so I thought it would be fun to give it a try. Needless to say, I turned to kuali.com for help. Only after a few clicks, I managed to find the recipe I needed. And so, I started looking for the necessary ingredients.

For the puff pastry, heh, I 'cheated' a little by using the ready-to-bake puff pastry sheets I bought from grocery store. Yeah, it was easier this way because someone did warn me before that puff pastry is something rather challenging to make. Perhaps I will try to make the pastry myself next time, perhaps not too as the packaged one really did come in handy, and 'satisfaction guaranteed'. Well, we'll see.


Ready-to-bake puff pastry sheets readily available in grocery stores placed in the frozen product aisle. A great product I call it.

So, I defrosted and rolled out the pastry sheet and fit them into my mould. Then I poured in the filling and baked in the preheated over at 350F for around 30 minutes.


My home-made Portuguese Egg Tart in various shapes, from the more classic pie-shaped, to rectangular, and heart-shaped.

I simply love my tarts! They taste real good, but I still wonder why my tarts don't look exactly like those you get from the bakery stores like the Baker's Cottage or King's Confectionery. The tarts I remember would have a darker glaze on some part of the tarts, whereas mine will be almost the same entirely. No big deal, just some random thoughts.

Now, will you please let me get indulged into something homey ... Hmmm, delicious!



P/s:


I plan to make heart-shaped Portuguese egg tarts like these as gift for my relatives when I distribute my wedding invitations in the future. Traditional Chinese custom will give '*Gah Nui Baeng' (嫁女饼), but I thought I can bring in something unique into my future nuptial. What you say?


* means 'daughter-getting-married-biscuit' in Cantonese, it's like a wedding favours you give away when you announce the wedding to close friends and families.