Portuguese Egg Tarts Recipe
December 07th, 2006 69 Comments

Portuguese Egg Tarts Recipe

Portuguese Egg Tarts
Portuguese Egg Tarts pictures (1 of 4)

Everyone loves Portuguese egg tarts and I am sharing my Portuguese egg tarts recipe with you.

I did not make these Portuguese egg tarts from scratch. As a non-baker, I always take short cuts when it comes to baking. For the shell, I “cheated” with a pack of off-the-shelf Betty Crocker Pie Crust Mix. You can also use Pillsbury frozen and rolled pie crust.

The instant pie crust mix did not disappoint. The crust was so flaky and the texture was so light. If you don’t like your Portuguese egg tarts too sweet, you can reduce the sugar a little bit. Be sure to use jumbo-size eggs or you might be short of the filling mixture for these Portuguese egg tarts…

If you live in California and would like to try out some really good egg tarts, I strongly urge you to go to the following two establishments:

Golden Gate Bakery
1029 Grant Ave
San Francisco, CA 94133
(415) 781-2627

This famed bakery is a legend in the San Francisco Bay Area. The line is longer than the Great Wall of China, but let me assure you that their egg tarts are well worth the painful wait. Don’t expect any good service from the shop keepers either, but do expect a lot of satisfaction from the hot-off-the-oven egg tarts.

Golden Gate’s egg tarts are 5 fingers licking good.

Jim’s Bakery (金狮饼家)
102 E. Garvey Ave.
Monterey Park, CA 91755
(626) 573-5757

This is the best kept secret of Southern California. Jim’s egg tarts are equally sublime and the crusts are so flaky they are to die for. Trays and trays of egg tarts are served right out of the oven but they are usually gone in no time. Call ahead to get the freshest and prettiest selection.

Opens from 7:30 a.m. to 7:00 p.m.

(Chinese recipes, prepare authentic Chinese food now!)

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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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