PORTUGUESE EGG TARTS RECIPE RECIPES
PORTUGUESE EGG TARTS RECIPE | ALLRECIPES
Way better than normal egg tarts. Will be gone within seconds.
Provided by vivienw
Categories World Cuisine European Portuguese
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 12 egg tarts
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, CarbohydrateContent 19.7 g, CholesterolContent 85.5 mg, FatContent 15 g, FiberContent 0.5 g, ProteinContent 3 g, SaturatedFatContent 6 g, SodiumContent 221.9 mg, SugarContent 5.9 g
PORTUGUESE EGG TARTS RECIPE - FOOD.COM
Not the chinese egg tarts! It's another variation. The tops are suppose to be burnt. I got it from Leelee in jo's deli bakery site.
Total Time 1 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix well the egg and sugar.
- Add in the rest of the ingredients and mix well.
- Leave aside for later use.
- Method for Oil Dough: Put all ingredients together to make into a dough.
- Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
- Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
- Roll it to 2 single and 2 double fold.
- Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
- Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
- So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
Nutrition Facts : Calories 124.8, FatContent 8.1, SaturatedFatContent 3.5, CholesterolContent 58.5, SodiumContent 30.3, CarbohydrateContent 11.1, FiberContent 0.2, SugarContent 4.7, ProteinContent 2.2
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