Recipe by: Patricia Almeida
Source: Family recipe
Serves: 6 – 8
- 330 g (11⅔ oz) puff pastry block, thawed if frozen
- 200 g (1 cup) sugar
- 2 Tbsp flour
- 8 large eggs, yolks only
- 500 ml (2 cups) whipping cream
- 1 lemon, zested
- A dab of butter, softened, for greasing
- Ground cinnamon, enough for dusting (optional)
- Icing sugar, enough for dusting (optional)
- On a clean surface dusted lightly with flour, roll out the puff pastry into a 24 cm (~9 ½ in) square. Roll the pastry tightly into a log and wrap with cling film. Refrigerate for at least 30 minutes until very firm.
- Heat oven to 180 ̊C (350 ̊F).
- Place the sugar and flour into a small saucepan. Add the egg yolks, cream and zest of the lemon. Stir to combine and cook over a low to medium heat for about 5-10 minutes, whisking constantly until the mixture thickens. Remove from the heat and allow to cool. Once cool, strain to remove the lemon zest.
- Using a dab of butter, grease a round (24 cm/9 ½ in diameter) non-stick baking tin with a removable bottom.
- Take the puff pastry out of the fridge and lay it into the baking tin, pressing to evenly flatten the pastry against the bottom and sides of the tin. Trim off the extras pieces of puff pastry. Pour the cooled cream mixture into the tin until three-quarters full and place into the oven.
- Cook the tart for 35 minutes or until the top is golden brown.
- Remove from the oven and let it cool in the tin for 5 minutes. Remove the tart from the tin, dust with ground cinnamon and icing sugar (optional).
Download PDF version here: Portuguese Egg Tart Patricia Almeida