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Portuguese Egg Tarts

Rated as 4.5 out of 5 Stars

"Way better than normal egg tarts. Will be gone within seconds."
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1 h servings 224
Original recipe yields 12 servings (12 egg tarts)


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  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

Per Serving: 224 calories; 15 19.7 3 86 222 Full nutrition

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Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that. I used 1/4 cup of sugar and the filling was quite sweet enou...

My fiance has been begging me to make these ever since he tried them in Hong Kong so I was so excited when I found this recipe! I used a roll of pillsbury pie crust cut into tart size circles, ...

you can make them with phyllo dough too! :)

Can these be made in advance and frozen??

I also used puff pastry and found that it didn't cook all the way through. By the time the filling had browned nicely the puff pastry was still doughy. Next time I'm going to cook the pastry for...