Portuguese Egg Tarts
From midgelet 14 years agoIngredients
- For pastry dough: shopping list
- Pastry (A) shopping list
- 80g plain flour shopping list
- 75 g melted butter shopping list
- Pastry (B) shopping list
- 80 g plain flour shopping list
- 1 tsp dry milk powder shopping list
- 1 tsp sugar shopping list
- l/4 tsp salt shopping list
- 1 tbsp corn oil shopping list
- 1 egg yolk shopping list
- 2 tbsp ice-cold water shopping list
- For creamand cheese filling: shopping list
- 100 g heavy whipping cream shopping list
- 55 g sugar shopping list
- 1 piece cheddar cheese, chopped finely shopping list
- 125 ml milk shopping list
- 2 eggs--beat lightly shopping list
- Pinch of salt shopping list
- 1/4 tsp vanilla essence shopping list
How to make it
- To make the pastry:
- Sift flour (A) into a mixing bowl.
- Add melted butter and mix well to combine.
- Set aside for 10 minutes.
- Sift flour (B) and milk powder into a mixing bowl.
- Stir in sugar, salt and corn oil.
- Add egg yolk and stir in water.
- Work the ingredients together to form a smooth and fine dough.
- Leave aside for 10 minutes.
- Roll out pastry (A) into a rectangle.
- Roll out pastry (B) into a rectangle twice the size of (A).
- Place pastry (B) in the centre of pastry (A).
- Fold over both sides to overlap.
- Roll out flat.
- Fold the pastry into four or quarters.
- Roll out flat.
- Repeat twice, then fold again into quarters and leave aside for 10 to 15 minutes.
- Roll dough into a big rectangle.
- Roll the rectangle Swiss roll- style.( jelly roll shape )
- Cut the roll into 7 equal pieces
- . Take a piece and press lightly into a greased tart mould.
- Trim the edges neatly.
- Set aside to rest for 5 minutes.
- Pour filling 8/10th full into the tart mould and bake in a preheated oven at 220 degrees Celsius for 25 minutes or until the top or surface of the tart turns golden brown.
- Do not over bake
- Remove tarts to rack and cool
- To make the filling:
- Bring half portion of cream to a low boil.
- Stir in sugar to dissolve.
- Add the rest of the cream and cheese.
- Mix well to blend.
- Set aside to cool.
- Add beaten egg, vanilla essence and milk to combine.
- Strain the mixture through a wire mesh sieve to make smooth and remove lumps
People Who Like This Dish 4
- shirlyne Nowhere, Us
- lor Toronto, Canada
- momo_55grandma Mountianview, AR
- mbeards2 Omaha, NE
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
sounds delicous high5 thanks
momo_55grandma in Mountianview loved it -
I have enjoyed these egg tarts on several occasions and they are delicious. I live in a predominantly Portuguese and Polish community and the wonderful food varieties are everywhere. It's a HIGH 5 from me ;)
lor in Toronto loved it
The Groups
-
Sweet Tooth
451 members -
Sweet Suite
159 members -
Dairy Preparations
9 members -
FROM SCRATCH
149 members -
Dont Knock It Till You Try It
74 members -
Portuguese Recipes
62 members -
Pie Lovers Of The World
107 members -
Pie In The Sky
37 members -
All Things Cheese
77 members -
Desserts
130 members
Reviews & Comments 2
-
All Comments
-
Your Comments