4 Ingredient Flaky Egg Tarts
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4 Ingredient Portuguese-style Flaky Egg Tarts

Portuguese flaky egg tarts have been around since the 18th century, first made by Catholic monks in Belém, Portugal. Consisting of a flaky pastry shell, these Portuguese flaky egg tarts comes with a burnt, rich and sweet egg custard filling, somewhat similar to a crème brûlée.

It was during the circuit breaker period in Singapore or rather a certain kind of lock down in other terms due to Covid-19, I was craving for egg tarts. There wasn’t any available near home, delivery is going to be very expensive.

Egg Tarts

I’m a very lazy person, there’s no way I’m going to spend half the day preparing the puff pastry alone. Frozen puff pastry is not something that’s easily available in the supermarkets here but what is easily available is frozen prata which is a very good substitute.

So you find traditional egg tarts a hassle to make, then this may be the right recipe! You can always opt to use frozen egg tart shells or puff pastry if you can get it.

4 Ingredient Flaky Egg Tarts

4 Ingredient Portuguese-style Flaky Egg Tarts

Quick way to make puff pastry tarts filled with burnt egg custard
Prep Time 30 minutes
Cook Time 30 minutes
Defrost 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine Chinese, Portuguese
Servings 12 tarts


  • 4 pcs Frozen prata
  • 2 Eggs
  • 1 can Wang Zai milk
  • 40 g Sugar

Additional Filling (Optional)

  • Chocolate
  • Blueberries



  • Cut 2 pcs of frozen prata in half, then stack the pratas alternately; whole, then cut prata with straight sides facing out, whole and cut prata with straight sides facing out again. Cover with plastic to prevent water condensation while the prata dough defrosts.
  • Preheat oven at 220°C
  • After prata dough has fully defrosted, roll it into a log. Slice into 12 equal pieces, place sliced side down, shape it slightly into a circle.
  • Flatten a sliced dough with palm, press dough in tart case and keep spreading it until it's slightly over the edge of the case. Repeat process for the rest of the dough. Place ready egg tart shells on baking tray.

Egg Filling

  • In a mixing bowl, whisk eggs, milk and sugar together.
  • Sieve egg mixture.


  • Place additional fillings in egg tarts shell if you like and pour egg filling until 80% full.
  • Bake at 220°C for 20 to 30 mins.



  1. If you do not have tart cases, just oil muffin trays before use if not it will be difficult to remove.
  2. Dough must be slightly over the edge of the case as it will shrink during the baking process.
  3. Substitute Wang Zai milk with whole milk if you don’t have it.

Did you make this recipe?

Snap a photo and show me what you’ve made. 😉
Simply tag me @laabicook on Instagram and I’ll definitely stop by to take a peek!

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