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.
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.