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Portuguese Egg Tarts

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Portuguese Egg Tarts



Ingredients :

  • cooking spray
  • 1 (11 ounce) package pie crust mix (such as Betty Crocker®)
  • 3 tablespoons cold butter
  • cubed
  • ⅓ cup ice cold water
  • 4 egg yolks
  • ⅓ cup white sugar
  • or to taste
  • ⅓ cup heavy cream
  • ⅓ cup milk
  • 3 drops vanilla extract
  • Methods :

  • 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.
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