We suggest: pair this dessert with black Chinese tea or black tea with milk. Make your own version of these delectable Portuguese egg tarts dessert at home.
Portuguese Egg Tarts
We suggest: pair this dessert with black Chinese tea or black tea with milk.
Ingredients
Portuguese Egg Tarts
- 2/3 Cup all-purpose flour
- 1/4 teaspoon Salt
- 1/4 Cup Butter cubed
- 1 tablespoon Shortening
- 1 tablespoon water ice-cold
- 4 Egg yolks only
- 1/4 Cup condensed milk
- 1/4 Cup heavy cream
- 1/4 Cup milk
- 1 teaspoon vanilla extract
Instructions
- Make the pie pastry: preheat oven to 375°F. Combine flour and salt in a large bowl; stir to mix. Scatter butter and shortening over the flour mixture. Using a pastry blender or fork, toss flour to coat, then cut in butter and shortening. The mixture should form large, coarse crumbs that are the size of large peas. Â
- Drizzle ice-cold water over the mixture. Toss with the pastry blender until the dough is evenly moist and begins to come together in a mass, but does not form into a ball.
- Transfer the dough to a clean work surface. Roll dough to form a disc. Wrap disc tightly in plastic wrap and refrigerate until well chilled, about 1 hour to overnight.
- Roll the dough: Let the dough sit at room temperature for at least 10 to 15 minutes to soften. Roll dough between two sheets of parchment paper until 1/8-inch thick and 5 inches in diameter. Divide the dough among 2-inch individual tart pans and allow the dough to take the shape of the molds. Press the dough into the edges. Gently prick the bottom of the tarts using a fork. Cover the dough with plastic wrap and chill in the refrigerator for about 20 to 30 minutes.
- Place aluminum foil over the dough and gently mold it to the dough in the pans. Add pie weights (dried beans work well). Bake at 375°F for 15 minutes. Remove the foil and weights; bake for another 10 minutes or until golden. Transfer tarts to a wire rack and let cool completely.
- Preheat oven to 400°F.
- Make the filling: Combine all filling ingredients in a separate bowl. Whisk until well combined, then strain. Fill tart pans with the egg mixture until about 80-percent full.
- Bake egg tarts for about 15 to 20 minutes or until the filling has set and has turned golden brown.
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