Portuguese Egg Tarts Recipe
December 07th, 2006 69 Comments

Portuguese Egg Tarts Recipe

Portuguese Egg Tarts
Portuguese Egg Tarts pictures (1 of 4)

Everyone loves Portuguese egg tarts and I am sharing my Portuguese egg tarts recipe with you.

I did not make these Portuguese egg tarts from scratch. As a non-baker, I always take short cuts when it comes to baking. For the shell, I “cheated” with a pack of off-the-shelf Betty Crocker Pie Crust Mix. You can also use Pillsbury frozen and rolled pie crust.

The instant pie crust mix did not disappoint. The crust was so flaky and the texture was so light. If you don’t like your Portuguese egg tarts too sweet, you can reduce the sugar a little bit. Be sure to use jumbo-size eggs or you might be short of the filling mixture for these Portuguese egg tarts…

If you live in California and would like to try out some really good egg tarts, I strongly urge you to go to the following two establishments:

Golden Gate Bakery
1029 Grant Ave
San Francisco, CA 94133
(415) 781-2627

This famed bakery is a legend in the San Francisco Bay Area. The line is longer than the Great Wall of China, but let me assure you that their egg tarts are well worth the painful wait. Don’t expect any good service from the shop keepers either, but do expect a lot of satisfaction from the hot-off-the-oven egg tarts.

Golden Gate’s egg tarts are 5 fingers licking good.

Jim’s Bakery (金狮饼家)
102 E. Garvey Ave.
Monterey Park, CA 91755
(626) 573-5757

This is the best kept secret of Southern California. Jim’s egg tarts are equally sublime and the crusts are so flaky they are to die for. Trays and trays of egg tarts are served right out of the oven but they are usually gone in no time. Call ahead to get the freshest and prettiest selection.

Opens from 7:30 a.m. to 7:00 p.m.

(Chinese recipes, prepare authentic Chinese food now!)

Tagged as:

69 comments... read them below or add one

  1. Chubbypanda says:


    - Chubbypanda

  2. tigerfish says:

    “If you live in California and would like to try out some really good egg tarts…” I thought you would say, “I’ll sent some to you…” ;p

    Email doesn’t count!

  3. teckiee says:

    fed ex!!

  4. wmw says:

    Ha ha…came in too late for the contest. Yah! Golden Gate Bakery’s egg tart are good. I’ve stood in line many a times but worth it, though the staff there aren’t the smiley type! Looks like I gotta go to King’s Bakery here to get a bite of egg tarts now! ;o)

  5. simcooks says:

    Looks like I can give this Tart recipe a shot. But wait! I need to buy an electronic mixer first.

  6. team bSG says:

    so do I get a price for the correct answer ? ( not the tart but the creator ! )

    a new —– is born !

  7. Passionate Eater says:

    After this post, I completely defer to your wisdom, oh great Rasa Malaysia. Any restaurant you recommend, I’m there. Yes, you are absolutely right, Golden Gate Bakery has the BEST egg tarts on this side of CA!

  8. Rasa Malaysia says:

    CP – Nod.

    Tigerfish – see, the thing about sending egg tarts is that they won’t taste as good, so it’s best just to ogle the screen. :P

    Teckiee – I see that you can’t wait for my FEDEX and already got yourself King’s egg tarts.

    WMW – now I am very intrigue by King’s egg tarts; will have to try them out the next time I go to KL.

    Simcooks – no need to buy, you can just whisk the mixture or beat with fork. ;)

    BSG – Thanks for your admiration and confidence in me, I day dream that one day I will be a ****. LOL!

    PE – you are too kind. Gotta head up to load up those delish egg tarts at Golden Gate. Simply heavenly…yummy.

  9. Chris says:

    your egg tarts look more like currypuffs… =P

  10. Dr ve Thru says:

    Great idea about the pastry! Why didn’t I think of it before. Thanks for the recipe.

  11. bayi & ssk says:

    I like Portuguese egg tarts better than the usual ones. This one gives the oomph!

  12. Rasa Malaysia says:

    Chris – Curry Puffs look like this: :P

    Dr. Ve Thru – other than instant pie crust mix, you can also “cheat” with puff pastry sheets (takes longer time). ;)

    Yes, Portugese egg tarts are like the deluxe egg tarts. :)

  13. Andaliman says:

    Your tarts look good. I made this kind of tart a month or two months ago. It’s so yummy. Check my tarts at

  14. simcooks says:

    How come you preheat oven to 200F? Shouldn’t it be 400F?

  15. simcooks says:

    Oh. And do you know how to make curry puff crust like the ones in the picture you referenced above? (
    Can use the same Betty Crocker Pie Crust Mix or not?

  16. Rasa Malaysia says:

    Simcooks – yes, preheat to 200 and then put the tray in…it will go up to 400 and bake until brown. :)

    Regarding the curry puff shells, I will post the recipe soon.

  17. Kitty Girl says:

    Hi there, I recently came across your blog while searching online for Malaysian recipes. I had to try this one, since I dearly miss egg tarts (and also because I already had most of the ingredients, aha). They turned out really well! Didn’t look quite as good as yours (I got confused about the 200 then 400 oven temparature, so I turned it up to 400… Now I know!), but delicious. I look forward to trying your other recipes! Thanks. :) Oh yeah, do you take recipe requests?

  18. zodiak says:

    If anybody reading this page is ever coming to macau, China you can try our original egg tarts (actually called “cream” cakes in the direct translation from the portuguese or better yet “nata”).

    We are portuguese, so we know how to make them.

    Our website is at take a look and gives us atry next time you’re in Macau.

  19. docchef says:

    did ur crust turn out to be flaky like lord stows? i baked taarts once before from scratch.. the crust was not as flaky as i want

  20. Preethi says:

    These look great! Can I ask, what size muffin tin did you use?

  21. TabeOuji says:

    Hey! I am new to your blog and I am amazed by the amount of effect you have put into this blog :)

    If you ever have a chance to go to Macau or Hong Kong, you will need to try the Portuguese-style egg tart by the Koi Kei Bakery/鉅 記. They are really good. :)

    Thanks for the receipe btw !

  22. zodiak says:

    The usual Macau egg tarts are based on a centuries-old Portuguese Recipe. The Portuguese version is healthier then the egg tart and it’s called a NATA. There’s a place in Macau selling these and they are really great in my opinion. Everytime i’m in Macau I pop by the cafe and have a bunch with my family. For me, the portuguese NATA tastes much better. This is the only place you can get them in Asia as far as I know.

    The coffeeshop is called CUPPACOFFEE and is in Taipa Island… let me get the card: R. Fernao Mendes Pinto, 104 near a chinese cafe everyone knows called Hei Lin (you can mention that name to the taxi driver).


    • T. Smith says:

      Had some tarts from Cuppa, not as good, to my taste, as Stowes. Take the bus next time and give them a try.

  23. Anonymous says:

    cool recipe. I like the ease of the crust (from a box!). A couple suggestions:

    1) make the pastry part thin (really stretch it, without breaking it of course), so it doesn’t take forever to cook. also so the egg doesn’t overflow and burn (guess what happened to mine?)

    2) bake the pastry part a bit before putting in the egg part. I haven’t tried the second suggestion myself (next time), but I had a lot of trouble with the cooking time and had to keep slicing up a sacrificial tart to see if it was cooked. Also, mine were browned at the end, but I would have liked them yellow still.

    However, they still tasted good with a buttery, flaky crust and sweet filling.

  24. Eileen says:

    I made these tonight and these were very good! ^__^

    I rolled the dough out thinner and got about 17 egg tarts, which worked out well, because I like thin crusts :)

    Aside from the fact that the boxed pie crust mix is a little saltier than it would have been had I made it from scratch, everything else turned out so well! Thank you so much for the inspiration :)

  25. T. Smith says:

    OK – don’t believe Stowe’s used Betty Crocker in their egg tarts. Had the opportunity to recently go to Macau and to Stowe’s, great tarts, also had them at various places in Taipa and Macau, but not quite the same quality. Will try your Betty Crocker method and judge from that.

  26. Tried this today, LOVED it. Thank you! :)

  27. Amber says:

    OMG these look divine! I have to get my hands on some of these. I’m in LA next week. Maybe I’ll have time to go to Jims. I hope!

  28. Heather says:

    I finally tried this recipe today and it was good, except the Pillsbury pie crust was really salty and it kind of ruined the flavor of the inside.

  29. Maria says:

    We Portuguese use puff pastry to make the Pasteis de Natas or also called Pasteis de Belem.

  30. Pingback:Hungry Recipes » Another unfortunate side effect of Hong Kong………..

  31. Pingback:Portuguese Egg Tarts ; Baby’s Favourite « Food Made With Love

  32. Pingback:Portuguese Egg Tarts ; My baby’s Favourite ! « Beautiful Inspirations

  33. Pingback:Organic, homegrown, green consciousness – all alive in China! | ShowShanti - Learning Favorite Family Recipes in China

  34. Pingback:Organic, homegrown, green consciousness – all alive in China! | ShowShanti - Learning Favorite Family Recipes in China

  35. The Portugese Tart that I had in Portugal are made of puff pastry. They are crunchy from the outside. I like them, but the filling was a bit too sweet for me. I still prefer the Portugese Egg Tart filling in our version (the Malaysian version).

  36. hui min says:

    the recipe show 1/3 milk…can u specific what is the milk? fresh milk? evaporated milk?

  37. Shaliza says:

    Does portugese tarts in Macau haf lard or do they use vegetable oil as part of their ingredients? I’ll be goin to Macau and would like very much try some egg tarts!

  38. Pingback:337: I wanna… « Rina's Silly Musings

  39. Momo says:

    I’m from Singapore but I now live in Cambridge, UK and I’ve been missing home food for a seriously long time. After some godforsaken craving I had, I googled Portugese Egg Tart Recipe and this site was the first that came up.

    I tried your recipe, precise to the very last bit.

    And guess what? THEY WERE AWESOME!



    (ps. I am lactose intolerant and I substituted the milk with soy milk. Didnt taste that well. I tried proper milk second time round, and it tasted so delicious. Sod the upset tummy. This is to die for.)

  40. ERIKA says:

    Hello! I tried the recipe but the egg custard came out too frothy? I beat the egg mixture in an electric blender, then there was just a foam mixture! Did I do it incorrectly? Thank you!

  41. Pingback:10th week of cooking « A fulfilled life

  42. Rach R. says:

    Oh wow! I made these and I must say that they were pretty awesome. Thanks for sharing the recipe! =)

  43. buddy rich says:

    Thank you for sharing this recipe, I just made them and they were delicious!

  44. mikyelir says:

    I tried this recipe step by step.. Didnt turn out good, its more like a sweet sramble eggs. Not sure if thats how its suppose to taste like and the texture its like sramble eggs (i was expecting like custard ). I remember growing up in the Philippines and we have this amazing egg pie, i thought this recipe would be the same…

    • I am not sure what happened but many people have tried this Portuguese egg tarts recipe with great success, and no, the filling is definitely not like scrambled eggs. It’s smooth and silky.

  45. mikyelir says:

    I will try again… :)

  46. Sami says:

    I would like to know why these are tagged as Chinese and Asian, when Portugal is not only NOT Chinese, but is also European…?

  47. Pingback:Portuguese Egg Tarts « Bluebearrie Bakes

  48. Pingback:Macao Egg Tarts « Oh My Food Coma!

  49. Pingback:The egg tart experiment « trials in food

  50. Pingback:Portuguese Egg Tart Heaven « travels of an ambitious appetite

  51. Phoebe says:

    Hi I tried yr recipe n it taste out well except that w crust was way too salty. So can I check, is the butter supposed to be unsalted ones? I used salted butter

  52. Lee says:


    This is a great site, I have often come here for recipes search. However for this recipe,I would like to ask, what is the type of milk we are using here?

    Also, I have often seen recipes indicating “milk” as an ingredient but very often which type of milk is not specifically indicated. Do you have any idea?

    Thanks in advance!

  53. Michelle says:

    Hi! Can i use pastry puff dough instead of pie crust? Thanks!

  54. Elsie yip says:


    I really enjoy reading your blog full great food. Can you share puff pastry please.

  55. Angela says:

    I’m going to make these Portugese Tarts this week. Can I use won ton skin for the shells? My local restaurant uses them and they are delicious.Thank you. How would I prepare them?

  56. esther says:

    Your Portuguese Egg Tarts have no burned marks on top. How come? Why did you use shortcrust pastry instead of puff pastry? Furthermore, your tarts sunken and are not shiny. This shouldn’t be the case right? And as far as I know, PET normally use puff pastry to make the tart shell. I found this out from those tarts sellers in Macau.
    Sorry, I have asked too many questions. ;-P

    • You can use puff pastry if you like. My Portuguese egg tarts have burnt marks, but not the super dark types. You can bake longer to make it look darker. Th sunken custard is because of too much air in the egg mixture.

  57. Jan Kleff says:

    Hi Bee,

    Thanks for all the wonderful recipes, i’m Singaporean staying in Germany. Well the reason why i am writing is that i am not familiar with the american measurements, i go for metrics. Like a cup sugar is it a big or small cup? Maybe it is nice if you could also write the
    metric measurements.
    Thank you so much. Take care.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS