raw portuguese tart pastry

Raw Portuguese Tart Pastry Roll DIY

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raw portuguese tart pastry

Raw Portuguese Tart Pastry Roll DIY


Bake your own Portuguese egg tart at home. Save the time of preparing the tart dough but preserve the fun moment during the baking. Cut your desire tart dough grammage and place it in your mould and start shaping them in a tart shell size before pouring in the egg tart filling.

Packing Size :  500g/roll


So interested in shaping your own tart from sketch? Absolutely, with our ready Raw Portuguese Tart Pastry Roll! Portion it and start making it according to your own preference.

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter. It is by repeatedly folding and rolling the dough till creates more than many tens layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate. Whilst the lipids in the butter essentially fry the dough, resulting in a light, flaky product.

Butter plays the most important role in making a great flaky pastry. Thus we use only imported premium class of butter in our layered dough.

Serving suggestion: Portuguese Tarts are best eaten warm (or cold) the same day they are baked. However, you can store them at room temperature in an airtight container for up to two days. Side it with a cup of hot drink or juice would be more enjoyable. Moreover, some would sprinkle powdered sugar on the tart for a more beautiful appearance in the case of serving guests.

Check out our ready-matched Portuguese Tart baking combo - it comes with 1 liter Portuguese Tart Egg Filling for your convenience.

Yet to finish, Raw Tart Pastry Roll is not solely for Portuguese Tart making! Do not miss out on all the other patterns of pastry. You would surely find out its majestic status in the bakery. 

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