Project: Portugese Egg Tart

When we still lived in the Philippines, we would go to our compound in Bulacan every weekend. It was an hour and a half drive, so we would usually stop by some stores to eat  or grab snacks. I would always look forward to Fridays because I would be able to buy my favorite Portugese Egg Tarts. I love them so much my mom would always get a dozen, which I would usually finish up on our way to the compound. LOL.

Since I haven't had them for a while, when I saw the pin of the recipe, my heart skipped a beat. YES. I could hear Allelujah playing in the background as I was reading the recipe. Yes! It sounded easy! I am ready for a challenge! By this time, I was singing to myself how excited I was about the egg tarts.

I ran to the store and grabbed a dozen eggs, a vanilla bean, cornstarch, milk,  sugar, and puff pastry. Yes, that's all we need!

To check out the recipe, click here. Since I was planning on making 24 pieces, I doubled the recipe. However, I only used one puff pastry sheet. I could've used more of it but I wanted more of the filling. LOL.

Beware:

This will require a lot of arm work. A LOT. You will need to constantly stir the milk, sugar, vanilla bean, and cornstarch as it cooks. It will take a while to thicken. I put mine on medium heat so it wont burn, but boy did it take a while. Then, you will need to put some of the mixture to the egg yolks little by little. You dont want to get an omelet out of that!

You will then need to put the egg mixture back to the stove and stir it constantly until it thickens. This again will take a while, and it will be harder to mix it as it thickens.

Be sure to thaw the puff pastry sheet and cut it in squares big enough to fit the muffin tray. Put the cooked filling in and put it in the oven to bake.

The Verdict:
It was good, but not the one I had back home in the Philippines. But it was a bit sweet, and the filling was a bit mushy for my taste. I was looking for a firmer texture and more of the egg taste.

I would have to look for another recipe or tweak it until it suits my taste.