Portuguese Egg Tarts
(Makes 10 tarts for sure – I squeezed twelve out of this recipe, but they were on the small side)
I went full-on Slacker for this dessert, as you will see when you read the recipe. I was leaving for a week-long beach vacation the next day, and my brain had already shifted to island-level motivation. They did not end up looking very authentic, but let me emphasize the far more important point: they were AWESOME. There are plenty of more labor-intensive recipes out there – like this one. I’ll be trying all sorts of variations…
Adapted from a recipe at Rasa Malaysia, which is a fantastic blog that you should check out immediately after you are done here.
(Original recipe: http://rasamalaysia.com/portuguese-egg-tarts/2/)
- 1 frozen and rolled Pillsbury 9-inch pie crust
- 1/3 cup of sugar (you can use a bit less if you’d like your tarts a little less sweet)
- 1/3 cup of heavy whipping cream
- 1/3 cup of milk
- 3 drops of vanilla extract
- Preheat oven to 400F. Butter and flour the muffin pan. (I use a baking spray)
- Cut pie crust into 10 rounds. (I only had a biscuit cutter on hand so my rounds were smaller, and fluted. Not traditional at all, in any way. Also, you should have a rolling pin on hand, just in case you need to roll the remaining pie crust out to get your last couple of pieces.)
- Use a hand, or stand, mixer to blend the last four ingredients together. Beat on a higher speed for about 3 minutes. (The original recipe says to strain the filling – I did not). Set aside.
- Fit the pie crust rounds into muffin pans by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
- Bake at 400F for about 15-20 minutes or until the filling gets to be a dark golden brown. Most recipes call for a bit of broiling too for a caramelized top crust, but like I’ve said…I went lazy.