Monday, April 14, 2008

Egg Tarts - Portuguese or Chinese

Egg Tarts (makes 6)
Crust ~
-1/2 box Betty Crocker Pie Crust Mix
-1.5 tbsps melted butter
-1/6 cups cold water

-2 egg yolks
-1/6 cup of brown cane sugar
-1/6 cup of heavy whipping cream
-1/6 cup of whole milk milk
-1.5 drops of vanilla extract

1.Mix the pie crust mix, water, and melted butter until pastry forms a ball. Roll into 6 balls on a floured board or surface. Set aside.
2. Whisk the filling ingredients by fork. Whisk till you get a consistent mixture and strain the filling through a strainer. Set aside.
3. Preheat oven to 200F
4. Butter the muffin pan and flatten the balls to fit well into the muffin pan by pressing firmly on bottom and side
5. Fill the pie crust with the egg mixture (3/4 of pan height)
6. Bake the tarts at 400F for about 15-20 minutes or until the filling turn brown.

Crust was rather thick. You can also refer to Egg Tarts for details and references to other recipes.

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