The beauty of baking from scratch is the ability to add your own twists to classic recipes. Here, I made a classic Portuguese egg tart with soy milk as a substitute. The result was a lighter, slightly nuttier tasting custard with a flaky puff pastry crust. Follow along to learn how to make this healthier tea time treat.
2 Egg Yolks
55g White Sugar 70g Heavy cream
250g Soy Milk
1tbs Cornstarch
1tsp Vanilla Extract
Puff Pastry
Baking/Muffin cups
Method:
Roll out puff pastry slightly and cut into circles that fit your baking cups. Place into cups and poke holes with a fork at the base. Refrigerate for 1hour or freeze to set for at least 15min, ensuring the pastry is properly chilled. This will help with flakiness.
Whisk egg yolks, sugar, heavy cream, cornstarch and soy milk in a pot. Heat gently over a low fire until thickened. Remove from heat once the custard is your desired consistency, and add in Vanilla to taste.
Scoop custard evenly into your Puff pastry cups. Bang on counter to remove the air and even the surface. Bake at 210 degrees celcius for 35-40 minutes, and you see the classic burnt tops.
Let cool for 5 minutes, and enjoyed immediately! The freshness of the buttery puff pastry and light soy vanilla custard is absolutely divine.
Love,
Mich