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Portuguese Egg Tarts Recipe(Makes 10 tarts)
Ingredients A (Crust):
1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz) or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tablespoons melted butter
1/3 cup cold water
Ingredients B (Filling):
4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 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 for about 3 minutes and strain the filling through a strainer. Set aside.
Preheat oven to 400 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).
Bake the Portuguese Egg Tarts at 400F for about 15-20 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.
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Hi I tried yr recipe n it taste out well except that w crust was way too salty. So can I check, is the butter supposed to be unsalted ones? I used salted butter
Yes unsalted butter.
Hi
This is a great site, I have often come here for recipes search. However for this recipe,I would like to ask, what is the type of milk we are using here?
Also, I have often seen recipes indicating “milk” as an ingredient but very often which type of milk is not specifically indicated. Do you have any idea?
Thanks in advance!
Regular full milk you get at stores.
Hi! Can i use pastry puff dough instead of pie crust? Thanks!
Hi
I really enjoy reading your blog full great food. Can you share puff pastry please.
I’m going to make these Portugese Tarts this week. Can I use won ton skin for the shells? My local restaurant uses them and they are delicious.Thank you. How would I prepare them?
No.