Portuguese Egg Tarts Recipe
December 07th, 2006 69 Comments

Portuguese Egg Tarts Recipe

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Portuguese Egg Tarts Recipe

(Makes 10 tarts)


A (Crust):

1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz) or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tablespoons melted butter
1/3 cup cold water

B (Filling):

4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract


Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.

Cook’s Note:

If you use Pillsbury frozen pie crust, you just use it as is, meaning just cut it out into 10 rounds and fit into your muffin pan.

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69 comments... read them below or add one

  1. Phoebe says:

    Hi I tried yr recipe n it taste out well except that w crust was way too salty. So can I check, is the butter supposed to be unsalted ones? I used salted butter

  2. Lee says:


    This is a great site, I have often come here for recipes search. However for this recipe,I would like to ask, what is the type of milk we are using here?

    Also, I have often seen recipes indicating “milk” as an ingredient but very often which type of milk is not specifically indicated. Do you have any idea?

    Thanks in advance!

  3. Michelle says:

    Hi! Can i use pastry puff dough instead of pie crust? Thanks!

  4. Elsie yip says:


    I really enjoy reading your blog full great food. Can you share puff pastry please.

  5. Angela says:

    I’m going to make these Portugese Tarts this week. Can I use won ton skin for the shells? My local restaurant uses them and they are delicious.Thank you. How would I prepare them?

  6. esther says:

    Your Portuguese Egg Tarts have no burned marks on top. How come? Why did you use shortcrust pastry instead of puff pastry? Furthermore, your tarts sunken and are not shiny. This shouldn’t be the case right? And as far as I know, PET normally use puff pastry to make the tart shell. I found this out from those tarts sellers in Macau.
    Sorry, I have asked too many questions. ;-P

    • You can use puff pastry if you like. My Portuguese egg tarts have burnt marks, but not the super dark types. You can bake longer to make it look darker. Th sunken custard is because of too much air in the egg mixture.

  7. Jan Kleff says:

    Hi Bee,

    Thanks for all the wonderful recipes, i’m Singaporean staying in Germany. Well the reason why i am writing is that i am not familiar with the american measurements, i go for metrics. Like a cup sugar is it a big or small cup? Maybe it is nice if you could also write the
    metric measurements.
    Thank you so much. Take care.

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