⚽ World Cup 2018 Game 50 – Uruguay vs. Portugal

So proud of this whimsical RICARDITO EGG TARTS that combines iconic Uruguayan and Portuguese desserts. Like a re-configured moonpie, flaky homemade egg tarts are topped with a fluffy turret of honey meringue, then coated with a dark chocolate shell. Might look like 💩 on a pie, but tastes like kissing sugar plum fairies.

The pasteis de nata recipe has been adapted from Leite’s Culinaria and the Ricardito was adapted from Cookie Companion. Both sites were very detailed, including using weighted measurements, and it turned out perfectly. It was definitely worth it putting the time to make my own flaky tart dough…SO WORTH IT!

The 3″ tart tins I ordered from Amazon.

Print Recipe
Ricardito Egg Tarts
Servings
tarts
Ingredients
Tart dough
Custard
Meringue
Servings
tarts
Ingredients
Tart dough
Custard
Meringue
Instructions
Tart dough
  1. Mix flour + salt + water until a soft pillowy dough forms. It will be very sticky but intact. Turn to a floured work surface and pat the dough into a 6 inch square using pastry scraper. Flour dough and cover with plastic wrap, and let it rest for 15-20 minutes.
  2. Roll the dough to a 12x12 inch square. Make sure to flour the bottom and top of dough to prevent it from sticking.
  3. Brush excess flour off the top of the dough and using the back of a spoon or a small plastic spatula, spread the right 2/3 portion of the dough with a layer of butter. Neatly fold the unbuttered left 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over, then fold over the right 1/3 over. Brush off any excess flour.
  4. Turn dough 90 degrees and flour the bottom and top. Roll the dough out to a 12x15 inch rectangle. Brush off excess flour and spread layer of butter on the right 2/3 of the dough. Repeat above steps 2x.
  5. For the last rolling, turn the dough to a 12x15 inch rectangle, with the long side facing you. Spread the remaining butter over the entire surface of the dough. Using your fingers, slowly roll the dough away from you into a tight log, brushing the excess flour from the underside as you go.
  6. Cut the log half so that you have two logs. Wrap in plastic and chill overnight.
Custard
  1. In a bowl, whisk the flour and 15g of milk until smooth.
  2. In a small saucepan, bring sugar + cinnamon + water to a boil until temp registers 100 degrees C.
  3. Heat up the rest of the milk in a microwave or saucepan and whisk the hot milk into the flour mixture.
  4. Remove the cinnamon stick and pour the sugar syrup into the hot milk and flour mixture, whisking constantly. Add the vanilla and stir for 2 minutes until bowl is warm and not hot. Whisk in the yolks. The custard mixture will be thin.
Egg Tart
  1. Place an oven rack in the top third position and heat oven to 550 degrees C (or as hot as the oven can heat. Do not broil). Remove pastry log from the refrigerator and roll it onto a lightly floured surface until it's about an inch in diameter. Cut it into 1 inch pieces and place the pastry dough, cut piece down, in 3" tart tins.
  2. Press the dough down in the middle and flatten it against the bottom and sides of the tin. Pastry bottoms should be thinner than the tops.
  3. Fill each tin with 3/4 of the custard mixture and bake for 10-12 minutes or until the tops are charred. Remove from the oven and let it cool, then remove pastry from the tins.
Ricardito
  1. In a small sauce pan, bring 75g sugar + water + honey + vanilla + lemon juice + salt to a boil until the temp reaches 120 degrees C (250 degrees F), which is the soft ball stage.
  2. In a stand mixer, whip the egg whites and 25g sugar in a bowl until soft peaks form. Pour in the hot sugar syrup in a thin stream while beating at high speed. Continue beating until the egg white has cooled to room temp. It should be nice and stiff.
  3. Fill a piping bag with a large nozzle with the meringue and pipe turrets on the cooled egg tarts. Let them dry for at least 2 hours.
  4. Melt chocolate and butter in the microwave and mix well. Holding the tart crust, invert the pastry and dip the meringue into the chocolate. Let the chocolate harden and enjoy!
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