[Recipe] Portuguese Egg Tart Using Airfryer
[Updated 16 July 2016]
I wanted to bake some easy egg tarts, so decided to just buy some ready-made frozen pastry crusts. And it was indeed the best decision ever.
So here's the Portuguese egg tart recipe - modified for the air fryer. Enjoy!
PS: This recipe was featured on Philips Home Living, Philips' official Facebook Page!
Recipe
Yield: 4 egg tarts
Ingredients
Egg Tart Filling
10g sugar
45ml milk
1 egg
Crust
1 sheet of ready-made frozen puff pastry
Directions
To prepare the egg tart filling
1. Preheat airfryer at 150 degrees.
2. Add sugar into the milk. Gently stir and boil the milk mixture. Set aside to cool.
3. Whisk egg.
4. When the milk is cool, add milk to the egg. Gently mix together.
5. To remove the bubbles, strain the milk and egg mixture a few times.
2. Add sugar into the milk. Gently stir and boil the milk mixture. Set aside to cool.
3. Whisk egg.
4. When the milk is cool, add milk to the egg. Gently mix together.
5. To remove the bubbles, strain the milk and egg mixture a few times.
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| Aftter |
To prepare the crust
6. Using a circular mould (you can use a cookie mould or even a cup), make 4 circles out of the sheet of pastry dough.
6. Using a circular mould (you can use a cookie mould or even a cup), make 4 circles out of the sheet of pastry dough.
7. Position the dough at the centre of the tart moulds and gently press down.
8. Pour the mixture into the dough, but up to 80% full only.
Tips: Do not fill the mixture to the brim as the air fryer may blow till it overflows. You don't want to end up with a mess!
9. Bake in airfryer at 150 degrees for 15 minutes. If the egg mixture is still watery, you can continue baking at 130 degrees for a few minutes more. You are now ready to serve! :)
Cool well before storing.
Update (07 Jun 2015):
Tracy Ong from Singapore made these egg tarts using my recipe listed above. Really lovely.
The frozen tart shells that she used made the tart turn out perfect too! ($7.50 for 30pcs, Phoon Huat).
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| Credits: Tracy Ong, Singapore |
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1 comments:
Write commentsWhat milk u use?
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