Portuguese Egg Tarts3 Reviews
- Prep: 45 min
- Cook: 15 min
- Ready In: 1 hr
“Way better than normal egg tarts. Will be gone within seconds.” - by vivienw
Original recipe yields 12 egg tarts
- 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.
Amount Per Serving (12 total)
- 224 cal
- 15 g
- 19.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"My fiance has been begging me to make these ever since he tried them in Hong Kong so I was so excited when I found this recipe! I used a roll of pillsbury pie crust cut into tart size circles, I got ..." See moreabout six crusts out of one roll. I added about a teaspoon of vanilla instead of just three drops. The filling only made enough for six tarts for me, but that's okay, it probably would have made more had I used jumbo sized eggs. I baked them for a full 20 minutes and they were great! My fiance said they were just like the ones from Hong Kong!"
"Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that. I used 1/4 cup of sugar and the filling was quite sweet enough. Al..." See moreso used all half and half instead of a combo of heavy cream and milk. The filling is creamy and delicious, but mine were over done at 15mins. 13mins might have been fine. Next time, I might just bake the puff pastry shells first, let cool, then pour in the filling and bake till the filling is done. Otherwise, the tart shells didn't brown very much."
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