How to make Macao’s Famous Portuguese Egg Tart

How to make Macao’s Famous Portuguese Egg Tart

Get your hands on this authentic recipe for Macao’s best known treat!

Of all Macao’s icons, there is none more beloved than the Portuguese egg tart. With its flaky pastry crust, delicious custard filling and crispy bruleed top, The Macao-style egg tart continues to win the world over with every bite.

Inspired by the pastéis de nata from Portugal, the tarts were a creation of British baker, Andrew Stow, in 1989. After tasting the tarts in Portugal, Stow returned to Macau and created his own Macanese version. Once the recipe was perfected, Lord Stow’s Bakery was born (in Coloane Village) and the rest is history. Creamier, flakier and richer than its Cantonese counterpart ‘dan tat’ (egg tart), the Portuguese egg tart is best served warm, fresh out of the oven from any one of Macao’s specialty bakeries.

Photo of egg tarts in the kitchen

Authentic Portuguese egg tart recipe

If you can’t wait before your next trip over to Macao, here’s a Portuguese egg tart recipe that is as close to the real thing as it gets.

Ingredients

Dough:
2kg cake flour
15g salt
80g sugar
1L water

Butter mixture:
1.5kg unsalted butter
200g cake flour

FIlling:
18 egg yolks
300g sugar
1L whipping cream
500ml milk

Cinnamon powder

Makes 30 tarts

Equipment

Oven
Mixer
Foil tart moulds or mould tray
Large mixing bowls
Strainer

Method

For the dough:

  • In a mixer, mix the cake flour, salt, sugar and water until combined.
  • Remove and shape into a ball. Rest ball for 30 minutes in the fridge.
  • When the dough mixture has finished chilling, roll flat in a square shape about ½ inch thick.
  • For the butter mixture, mix the unsalted butter with cake flour and roll flat in a square shape about ½ inch thick.
  • Lay the butter mixture on top of the dough mixture and fold as you would puff pastry.
  • Roll out the dough into ⅛ inch thickness and roll inwards as you would a rug before storing.
  • Place in the fridge for 30 minutes.
  • After chilling, cut the dough into discs about ½ inch thick.
  • Gently press discs to fit moulds.
  • Place the moulds in the fridge for a further 20 minutes.

For the filling:

  • In a large mixing bowl, whisk the sugar and egg yolks together and combine with whipping cream and milk.
  • Pass the whole mix through a strainer and rest for 20 minutes.
  • Pour into the chilled tart bases and bake in 230°C oven for 20 minutes until the tops are slightly burnt.
  • Sprinkle with some cinnamon powder before serving.
2019-12-02T22:41:59+00:00 December 2nd, 2019|Gastronomy|