葡式蛋挞Portuguese egg tart（Lily's kitchen）

If you're aiming for bakery-quality Portuguese egg tarts at home, choosing the right tart shell is crucial. I recommend using crisp frozen tart shells, as they deliver the flaky texture typical of authentic egg tarts. When preparing the custard, be sure to sift the mixture twice to ensure a silky smooth filling without lumps. Adjusting the amount of heavy cream within the 150 to 220 grams range can help you achieve a creamier or firmer texture, depending on your preference. When baking, preheat your oven to 350°F (about 175°C) and bake for approximately 25 minutes until the tops are golden and slightly caramelized. A good tip is to watch the tarts closely toward the end to avoid over-browning. Let them cool slightly before enjoying so the custard sets properly. I love serving these with a cup of tea or coffee for a delightful afternoon treat. For presentation, you might slice one open to show the beautiful cross section of the creamy yolk filling against the flaky tart shell, which always impresses guests. Experimenting with adding a hint of vanilla or a sprinkle of cinnamon on top before baking can add a personalized touch. Baking these egg tarts has become a favorite pastime of mine, and sharing them with friends always brings joy.