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Portuguese Egg Tarts Recipe
(Makes 10 tarts)
(Makes 10 tarts)
Ingredients A (Crust):
INSTANT PASTRY PUFF OR
Ingredients B (Filling):
1 egg yolks
2/3 cup of heavy whipping cream
2/3 cup of milk
3 drops of vanilla extract
2/3 cup of heavy whipping cream
2/3 cup of milk
3 drops of vanilla extract
Method:
Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.
Use an electronic hand beater to blend Ingredients B. Beat heavy cream till peaks, add milk n egg for about 3 minutes and strain the filling through a strainer. Set aside.
Preheat oven to 200 F. Butter the muffin pan.
Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full). Sprinkle sugar on top of filling only a bit.
Bake the Portuguese Egg Tarts at 200F for about 25 minutes or until the filling turn brown.
Cook’s Note:
If you use Pillsbury frozen pie crust, you just use it as is, meaning just cut it out into 10 rounds and fit into your muffin pan
