Comments on: Portuguese Egg Tarts Recipe

By: Rasa Malaysia

Rasa Malaysia — Sun, 04 Mar 2012 08:13:34 +0000

Yes unsalted butter.

By: Phoebe

Phoebe — Sun, 04 Mar 2012 01:40:41 +0000

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

By: Portuguese Egg Tart Heaven « travels of an ambitious appetite

Portuguese Egg Tart Heaven « travels of an ambitious appetite — Wed, 15 Feb 2012 19:15:36 +0000

[...] to two recipes I found: Jamie Oliver’s Quick Portuguese Tarts Recipe, and a recipe from an Asian Recipe [...]

By: The egg tart experiment « trials in food

The egg tart experiment « trials in food — Thu, 05 Jan 2012 22:32:41 +0000

[...] this particular experiment, the protocol or recipe (from Rasa Malaysia I think) is as follows: Pie [...]

By: Macao Egg Tarts « Oh My Food Coma!

Macao Egg Tarts « Oh My Food Coma! — Fri, 23 Dec 2011 07:50:00 +0000

[...] tarts last night, so I looked up recipes for egg tarts and settled on the easiest looking one, on Rasa Malaysia. That lady sure knows how to get people cooking. I think the appealing pictures do the [...]

By: Portuguese Egg Tarts « Bluebearrie Bakes

Portuguese Egg Tarts « Bluebearrie Bakes — Mon, 21 Nov 2011 03:16:51 +0000

[...] Portuguese Egg Tarts (makes 10 tarts) Adapted from Rasa Malaysia [...]

By: Rasa Malaysia

Rasa Malaysia — Tue, 25 Oct 2011 00:55:43 +0000

This is the Chinese version of “Portuguese” egg tarts, you probably won’t find it in Portugal. It’s a Cantonese egg tarts but with a creamy custard.

By: Sami

Sami — Tue, 25 Oct 2011 00:37:24 +0000

I would like to know why these are tagged as Chinese and Asian, when Portugal is not only NOT Chinese, but is also European…?

By: mikyelir

mikyelir — Wed, 17 Aug 2011 19:59:08 +0000

I will try again… :)

By: Rasa Malaysia

Rasa Malaysia — Wed, 17 Aug 2011 16:51:20 +0000

I am not sure what happened but many people have tried this Portuguese egg tarts recipe with great success, and no, the filling is definitely not like scrambled eggs. It’s smooth and silky.