“This tart is traditional in Macau but it originates from Belem in Portugal. This recipe was inspired by the sweet Hong Kong egg tart.”
– Ricardo Bizarro, chef at Vasco’s , Hilton Beijing Wangfujing.
This recipe has been adapted from Ricardo’s take on the traditional Portugese egg tart.
1 tbsp self-raising flour
1½ cups cream
Sugar syrup (boil 5tbsp water with 1 cup sugar, stir until it reaches a smooth consistency)
6 egg yolks
Put the flour in a pan and mix in ¼ cup of cream until the flour dissolves. Add the sugar syrup, the rest of the cream, and the egg yolks, and slow cook until the mixture is thick. Be sure not to boil it.
2 cups flour
10 tbsp chilled, unsalted butter
1 tsp salt
Mix flour, salt and butter together. Knead the dough until it’s 1 cm thick. Add small amounts of butter to the centre of the dough and knead again. Repeat this process at least two times, then roll the dough flat. Using a cookie-cutter, cut circular pieces out of the dough and press them into a shallow muffin tin. Fill with egg and cream mixture and place in the oven for 20min at 190 degrees Celsius. Dust with cinnamon sugar and serve warm.