Portuguese Egg Tarts ingredients
for making 18 Portuguese egg tarts

Egg tart puff pasty
all purpose flour / pastry Flour: 150 g
Salt: 2 g
Water: 80 g
Unsalted butter for wrapping: 85 g

Egg tart filling (traditional)
Water: 185 g
Sugar: 200 g
cinnamon stick 1
Lemon peel 2
Flour: 25 g
Corn starch: 17 g
Milk: 250 g
Egg yolk: 5

Egg tart filling (sugar reduced)
Milk: 180 g
Heavy cream: 200g
Sugar: 60 g
Egg yolk: 3
Whole egg: 1

Preheated oven 500°F /260°C, bake for 12-13 minutes, turn the baking pan around 10 minutes.