If you love Portuguese Egg Tarts, then we sure have a lovely treat for you! Or should we say, ‘treats’? Because no matter how busy you are, you should always take a break and enjoy the sweet things in life. That’s why we are here to share you the best tart recipes with Pandan Portuguese Egg Tart Shells!
Fancy a delicious Portuguese egg tart? Because if you haven’t been in the loop of it all, our Portuguese egg tarts are well loved by our customers. In the previous months, we have written some articles relating to our Rich’s Portuguese Egg Tart Topping—a topping that is simply convenient and captures the essence and goodness you would find in the egg custard of a typical Portuguese egg tart. With the ease that comes in this product, you get to enjoy Portuguese egg tarts at any time of the day, no need to fuss over having to prepare these custard-filled wonders from scratch.
Knowing that this topping would appeal to many, we brought in three different flavors of Portuguese egg tart shells for you to enjoy namely its original flavor that’s familiar and well loved, there’s also chocolate too for the ones who love a hint of chocolate in their crusts! But what we loved to highlight this time around is the pandan flavor. The pandan-flavored Portuguese egg tart shells are extremely crispy and has a lovely pandan fragrance.
And any Southeast Asian could tell you that pandan, a plant that is so prevalent in Malaysia, Singapore, Indonesia, and Thailand, it is practically a characteristic element of Southeast Asian cultures. Pandan, an ingredient so widely associated with Southeast Asians, it only makes sense that people would find ways to incorporate its fragrance and flavor into recipes. Be it a pandan cake, a pandan bread, or even a delicious spread of kaya on a buttered toast, yes, you can see that how far its versatility stretches.
When we asked around the people in the home-baking community, what they know of local Southeast Asian flavors, pandan is a flavor that is sure to be brought up. That’s why we thought it would be great to have an article dedicated on what our Chefs in Rich Products Malaysia have prepared so far, showing you the best tart recipes with Pandan Portuguese egg tart shells. Because, why not? You get to enjoy a delicious and crispy tart crust that is infused with the wholesomeness of pandan. So, let’s see what our Chefs came up with further on.
1. Pandan Sticky Rice Egg Tart
We Asians love sticky rice. The sticky rice, also known as sweet rice and glutinous rice, is used throughout Asia. You can easily recognise this round-grained rice by its sticky, gluelike texture when it is cooked. What makes a sticky rice so sticky is the total or near absence of the starch amylose. Though more expensive than the regular white rice, being double the price, sticky rice is extremely popular for Asian cuisines.
And this recipe envelopes the sticky rice in its amazing pandan aroma. For this particular Pandan Sticky Rice Egg Tart, our Chef had used the Rich’s Portuguese Egg Tart Topping for the custard filling which pairs beautifully with the glutinous rice. Then it is made richer and creamier with our favorite multipurpose cream, that is Rich’s Double Cream.
We are sure that you will hold this combination of flavors dear to your heart. There’s something about the pandan crust, glutinous rice, and rich custard filling that goes so well with a cup of tea on the side! Enjoy this one when you have your friends and family coming over and relax over a great conversation. So yes, this one’s for you, sticky rice lovers!
Rich’s Double Cream is a multi-purpose dairy blend that is versatile—it can be used for culinary, pastry, and beverage applications. It has an excellent fresh cream taste, a thick consistency (which means shorter reduction time for your sauces), a great acid tolerance (sauces and soups will not separate and split), and a heat stability that is good. To read more about it, check it out here!
2. Cendol Pandan Tart
Ah, the cendol. Who could possibly not smile at the thought of having a refreshing bowl or glass of cendol to beat off the Southeast Asian heat? The cendol is typically served as a sweet, iced dessert containing finely (or coarsely) shaved ice, droplets of green rice flour jelly, rich coconut milk, and palm sugar syrup.
It is a popular dessert in Malaysia, Indonesia and Singapore, where you can find on the street with no trouble at all! Of course, there will always be this long-running rivalry between Indonesia and Malaysia as both nations lay claim to the dish. We wouldn’t dare to take any sides here, oh no! Let’s just all agree that we love this treasure of a dish. In Malaysia, the cendol is famous among the veteran hawkers who may serve them up with their own family’s secret.
Whatever the case is, our Chefs came up with this variation of a Cendol Pandan Tart that, well, includes cendol and the pandan Portuguese egg tart shell. This rendition of the Portuguese egg tart is sweet and comforting, and especially if you like the flaky crust or the crisp exterior, the creamy filings or eggy custard, the addition of the cendol strips really creates a nice flavor profile when you bite into this tart. Be sure to generous and not stinge on the cendol bits when preparing this dish. After all, you want people to taste the cendol! And if you would like to tweak things up a bit, maybe you can add your own red kidney beans to the recipe!
3. Durian Baravois Pandan Tart
Durians. Love them or hate them, they will always be here to stay! To die-hard durian lovers, the taste is absolute bliss—from mild to rich sweetness, almond-ish and very custard-creamy, some varieties are bitter and sweet (the good kind of “bitter and sweet”). Durians do offer a unique experience to those who have never tasted them and also for those who crave the fruit.
And you may ask “What’s a Bavarois?” So, a bavarois is French for a Bavarian cream—a light desert that has an English custard cream base. Now imagine how that lovely custard cream would be like with the combination of a durian paste and pandan fragrance. This Durian Bavarois Pandan Tart is more of an indulgent one that provides a fragrant and creamy Durian taste to the tart. Combined with the smooth egg filling, these tarts are the perfect company for a delightful afternoon or evening tea. The bonus? It is so easy to make this!
Because we wanted it to be extra luxurious, our Chefs have used the Avoset Whipping Cream—made in Australia, this is a full dairy cream that is naturally unsweetened with a fresh creamy taste. We included this in the recipe because it exudes a pure, natural creamy aroma and comes with a delightfully smooth, velvety texture that just brings the joy to your palate! So, perhaps when you find yourself craving for durian or you wish to try the Portuguese egg tarts with a durian twist, go adventurous with this one. You might just be inspired after taking the first bite!
4. Coconut Crème Brulee Pandan Tart
At its most basic, the crème brulee is a creamy, pudding-like, baked custard with a brittle top of melted sugar. What makes this dessert so fun is the part where you gently tap the burnt sugar and hear it crack before scooping it up. The custard is usually made with heavy cream, eggs, sugar, and vanilla. While melted sugar crust will be slightly warm or room temperature when served, its custard below should be cold or chilled, giving you a memorable flavor and texture sensation in your mouth. Our take on it? A Coconut Crème Brulee Pandan Tart.
Now, this isn’t exactly what you would call an authentic crème brulee, but hey, it is close enough. In this Coconut Crème Brulee Pandan Tart recipe, our Chefs had used Rich’s Double Cream, Rich’s Portuguese Egg Tart Topping, coconut milk, and sugar to form the delectable coconutty crème brulee filling. There’s a much-added richness in this tart because the Rich’s Double Cream just makes it creamier and luxurious. So, think of this coconut crème brulee filling as more of an Asian twist to the French version!
You will find that your eating experience is enhanced when eating these tarts whilst still warm, invoking a melt-in-your-mouth feeling of the sweet custard. Also, for added texture, sprinkle some toasted coconut flakes on top of the tarts. This will liven up the recipe! It is certainly a sweet treat to seduce even the non-sweet toothed.
For a touch of creativity...
Like most Asians generally, we prepare things instinctively (by virtue of frequent exposure), so take these recipes as a beginning for you. Once you have familiarised yourself with these sweet variations of the tarts, you can always check out the ways to enjoy the Portuguese egg tart shells in a savory manner. Because while the average yuppie (young urban professional) sweats it out in the gym to de-stress, we would love for you to do that in your kitchen. That’s honestly the best way to chill out.
Explore what we have to offer, and you will have food inspirations and added grasps of some baking techniques all year round to satiate your food-loving soul. Did we ever tell you that we also love to hear from you, dear reader? Drop us a message on our Facebook and we would be so excited to see what you have to share!
