Portuguese Egg Tts Recipes

PORTUGUESE EGG TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• 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.
• 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.
• 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.
• 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.

PORTUGUESE EGG CUSTARD TARTS

Steps:

• On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
• Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
• In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you're ready to use it.
• Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
• Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
• While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
• In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
• Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they're three-quarters full.
• Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
• Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

PORTUGUESE SCRAMBLED EGGS

Steps:

• Add oil to large frying pan, enough to sauté the onions. Heat to medium high heat.
• Cut the onions in quarters then slice the quarters. Add the onions to hot frying pan and sauté until softened.
• Peel and dice the tomatoes then add to the softened onions. Cook until tomatoes are tender. (See the 2nd picture).
• Beat the eggs with the hot sauce, salt and pepper then add to the frying pan, stirring to blend with the tomatoes & onions.
• Let cook slightly, then gently scramble until eggs are cooked. I like large pieces of egg when I scramble.
• Note: Serve with potatoes that have been boiled. Slice the unpeeled potatoes into 1/2" slices and boil until tender with 3 whole garlic cloves, salt and hot pepper flakes.

PORTUGUESE EGG TARTS

Steps:

• Mix well the egg and sugar.
• Add in the rest of the ingredients and mix well.
• Leave aside for later use.
• Method for Oil Dough: Put all ingredients together to make into a dough.
• Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
• Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
• Roll it to 2 single and 2 double fold.
• Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
• Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
• So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.

PORTUGESE CUSTARD TARTS

Steps:

• Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
• Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
• Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
• Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
• Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
• On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
• Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.