Portuguese Egg Tarts

This week is a bit overwhelming for me; I am guessing next week will be worse. I knew studying while working full time was not going to be easy, but I guess I did underestimate the stress of juggling between work, studying, cooking and blogging. To make things worse, my photography class starts next week!!! OMG.. I gonna be a little busy woman hey ;-)) well, it’s all for a better future; better career, better photography skill and better life. So fingers crossed, I hope I will be able to get a good balance between study, life, hobby and my little family. So my readers please bear with me for not being able to blog as frequently as I wish.

I made these adorable Portuguese egg tarts on Monday night; I was totally blown away by the taste of these tarts, their smell and they tasted divine!! Thanks to Rasa Malaysia for sharing the recipe, it was so easy to put together (of course, we both cheated with ready rolled pastry from the supermarket instead of making the shell from scratch;-p). I used pampas ready rolled pastry instead of the Betty Crocker Pie Crust Mix as the recipe called for. The amount of filling stated in the recipe was only enough for 6 egg tarts (may be my tart moulds are bigger). Steve and my colleagues were very pleased with the result.

Portuguese Egg Tarts Recipe(Makes 12 tarts)

Ingredients A (Crust):

1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz)

3 tablespoons melted butter

1/3 cup cold water

Ingredients B (Filling):

4 egg yolks

1/3 cup of sugar

1/3 cup of heavy whipping cream

1/3 cup of milk

3 drops of vanilla extract

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 beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.Preheat oven to 200F.

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.

Enjoy!

****** This is my entry for this week's bookmarked recipes held by Ruth******