This is a delicious recipe for the Macau Po Egg Tart, a famous Portuguese style egg tart pastry from Macau. These egg tarts come from the original Portuguese Pastéis de Nata recipe and are quite similar, with a twist. They are unbelievably delicious and sweet with a great crispy texture on top. They originated in Coloane in Macau, and are the most popular sweet in the region and all over the world. They are perfect for those with a true sweet tooth. These are pretty simple to make so try them out and tell us what you think, we are sure you will love them!
3 tablespoons cornstarch
1/2 vanilla bean
1 cup white sugar
1 cup milk
6 egg yolks
1 (17.5 ounce) package frozen puff pastry, thawed
1) Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2) In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3) Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
4) Serve and enjoy!
This recipe comes from our friends over at Creative.sulekha.com, so check them out for great recipes as well!