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Portuguese Egg Tarts
Portuguese Egg Tarts
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Create effortlessly delicious Portuguese egg tarts with a simple shortcut: boxed pie crust mix.
Ingredients:
  • cooking spray
  • 1 (11 ounce) package pie crust mix (such as Betty Crocker®)
  • 3 tablespoons cold butter, cubed
  • 0.33333334326744 cup ice cold water
  • 4 egg yolks
  • 0.33333334326744 cup white sugar, or to taste
  • 0.33333334326744 cup heavy cream
  • 0.33333334326744 cup milk
  • 3 drops vanilla extract
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C), then give 12 muffin cups a quick spritz of cooking spray.
  • Combine the pie crust mix with butter and water in a bowl, mixing until the dough holds together to form a ball. Transfer the dough to a floured surface, knead to improve elasticity, then divide into 12 equal pieces, rolling each into a ball.
  • Whisk egg yolks, sugar, cream, milk, and vanilla extract in a bowl until fluffy, about 3 minutes; strain filling through a fine mesh strainer into another bowl.
  • Press a dough ball into the bottom and up about 1 1/2 inches of a prepared muffin cup, ensuring to repeat for the remaining dough pieces. Fill each crust 80 percent full with the egg yolk mixture using a spoon.
  • Bake in the oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, for 15-20 minutes.

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