PORTUGUESE EGG TARTS
Way better than normal egg tarts. Will be gone within seconds.
Provided by vivienw
Categories World Cuisine Recipes European Portuguese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
- Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
- Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
- Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 19.7 g, Cholesterol 85.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6 g, Sodium 221.9 mg, Sugar 5.9 g
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RaJa RaZi
[email protected]Delicious and authentic! These Portuguese egg tarts are the real deal. The custard filling is smooth and creamy, and the pastry is flaky and buttery. I love the slightly caramelized top. I will definitely be making these again.
Larry Green
[email protected]My first time making Portuguese egg tarts and they turned out great! I was a little worried about the custard filling, but it was easy to make and turned out perfectly. The tarts were a big hit with my family.
Rainya Faizan
[email protected]These tarts are amazing! The custard filling is creamy and smooth, and the pastry is flaky and buttery. I love the hint of cinnamon and nutmeg in the filling. I will definitely be making these again and again.
Terry Fielder
[email protected]So easy to make and so delicious! I used a store-bought puff pastry dough and it worked perfectly. The custard filling was rich and creamy, and the tarts were the perfect size for a quick snack or dessert.
Querubin Vinluan
[email protected]These Portuguese egg tarts are fantastic! The filling is creamy and smooth, with a rich custard flavor. The crust is flaky and buttery, and it complements the filling perfectly. I followed the recipe exactly, and the tarts turned out beautifully. I w