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This iconic egg tart originated in Portugal and can be found duplicated all over the world. Traditionally baked for mere minutes in a superheated 800° F oven, we will do our best in our home ovens to recreate the magic. The famous Pastéis de Belém is the pastry shop most known for these egg tarts, and people travel from far countries to pay them a visit and taste the beloved bites for themselves.
What’s in your kit?
All Purpose Flour, Granulated Sugar, Cinnamon, Vanilla.
Serving size: 20 small tarts
Cook time: 1 hour + 2 hours of cooling
Difficulty level: Advanced
Bāke within: 2 months
Tools needed: ½ Unsalted Butter, ⅔ cup Whole Milk, ¼ cup Egg Yolks (3-4 yolks), ⅛ tsp Salt, ⅔ cup + 3 Tbsp. Water
Cupcake Tray, 2 Large Mixing Bowls, 1 Small Bowl, Wooden Spoon, Rolling Pin, Dough Scraper or Flat Spatula, Saucepan, Strainer, Whisk, Plastic Wrap, and Measuring Cup or Pitcher.
*Please note this recipe contains gluten, eggs, and dairy.