Hong Kong recipe book · 香港食譜

Portuguese Egg Tarts

Name: Portuguese Egg Tarts
Yield: 12 tarts
Ingredients: 30g unsalted butter; 150g all-purpose flour; 2g salt; 3g sugar; 60ml water; 80g unsalted butter for layering; 20g whole egg; 2 egg yolks; 45g sugar; 150ml whipping cream; 75ml milk; Vanilla, lemon zest or cinnamon (optional)

港式葡撻

Crisp, buttery pastry filled with silky custard and baked until deeply caramelised. A beloved bake from the MolalaCook kitchen.

Watch the video

Active prep25 min

Rest & chill1 hr 40 min

Bake23–25 min

Makes12 tarts

DifficultyIntermediate

Method 做法

Prepare the dough

Combine flour, salt, sugar and water into a smooth dough. Rest for 30 minutes. Roll the layering butter to about 3mm thick and keep it chilled.

Create the layers

Lock the butter inside the dough, roll into a long rectangle and fold into thirds. Chill for 30 minutes and repeat twice to build crisp layers.

Shape the moulds

Roll the dough to 3mm, form a tight log and chill. Cut into 2cm rounds, press evenly into the tart moulds and freeze for 10 minutes.

Make the custard

Whisk the whole egg, yolks, sugar, cream and milk until completely smooth. Rest in the refrigerator for 30 minutes, then stir again.

Fill and bake

Heat the oven to 210°C / 410°F. Fill each shell about 80% full and bake for 23–25 minutes until the pastry is golden and the custard is caramelised.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Watch & bake along

Follow along as MolalaCook makes crisp, caramelised Portuguese egg tarts step by step.

Bake · Share · Smile

✦Baker’s notes · 烘焙小貼士

Keep the dough and butter cold throughout folding. If the butter softens, pause and chill before continuing. High heat gives the custard its characteristic caramelised spots.

↔Substitutions · 替代建議

Ready-made puff pastry can be used as a shortcut, although the layers will be different. Vanilla, lemon zest or cinnamon may be added to suit your taste.

▣Storage · 保存方法

Store cooled tarts in an airtight container in the refrigerator for up to three days. Reheat at 180°C / 350°F for 5–7 minutes; avoid the microwave if you want to keep the pastry crisp.

Comments 留言

Lina MarangonJul 10, 2025

Da tempo cerco gli stampini giusti. Ho letto diverse ricette tipiche di Lisbona. Lo stampo deve avere queste misure: diametro alla base 6cm in alto 9cm H 2cm. Ho visto che i vostri stampini da Pasteis de nata, purtroppo sono più piccoli. Non potreste procurarli, sono molto interessata, perché, vorrei fare i Pasteis. Grazie, cari saluti Lina Marangon.

Recipe notebook · 食譜留言簿

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Portuguese Egg Tarts