Egg Tart Portuguese Recipe, Sweet Snack And Creamy For Coffee Drinking Friends

Egg Tart Portuguese Recipe (Instagram/devinahermawan)

JAKARTA - Coffee and snacks are popular alloys for light meals in the afternoon. Black coffee flavors that tend to be bitter and acid are perfect when combined with sweet and creamy snacks.

One of the sweet and creamy snacks that can be an option is portuguese eggs. You can also make your own emergency eggs by following a recipe from Chef Devina Hermawan below, quoted from Instagram @devinahermawan, on Friday, August 22, 2025.

Skin ingredients:

250 gr of protein flour medium 60 gr gr margarine 125 ml air1 1/2 sdt baking powder

Lamination ingredients:

150 gr margarine

Filling ingredients:

30 gr white egg 80 gr egg yellow 65 gr granulated sugar 125 gr milk 250 gr cropping cream1 gr vanila (optional)1 1/2 sdt salt (optional)

How to create:

1. Prepare the plastic, place the margarine and then flattened while flattened. 2. Cut the margarine box with a knife, then put it in the freezer until frozen. 3. In the mixer, mix the flour, mix the flour of the flour, brew powder, margarine and water slowly while being dredged at low speed, then mixer until flat. 4. Break the frozen margarine then put it in the mixer. Momenta mixer at low speed.5. Prepare the plastic, insert the skin dough and square box shape. Put it in the freezer for 15-20 minutes.6. Solun the flour on both sides of the dough, go crazy with rolling pin then fold and go crazy again. Repeat 4-5 times until it becomes thin and put it back into the freezer for 15-20 minutes.7. Dip the skin with a thickness of 0.5 cm, then put it in the freezer and put it in the sepany08. For the filling, in the bowl insert the yellow egg, white egg, sugar, salt, salt and peria vanila, stir up evenly then insert milk and whip cream, stir evenly and filter.9. Scope the dough with an 8 cm ring cutter diameter or approximately 25 grams. Prepare the loyang, the shape of the dough higher than the loyang then contains a full 3/4 filling.10. Panggang at a temperature of 165 degrees Celsius for 30 minutes. After 20 minutes turn the position of the loyang and raise the temperature to 190 degrees Celsius at the last 5 minutes. Thus, the portuguese Egg pin is ready to be presented.