Portuguese Egg Tarts

Using a boxed pie crust mix makes these sweet and golden Portuguese egg tarts so easy to make.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 225 Calories

Ingredients

• ⅓ cup milk
• ⅓ cup heavy cream
• 4 egg yolks
• cooking spray
• 3 drops vanilla extract
• ⅓ cup white sugar, or to taste
• 1 (11 ounce) package pie crust mix (such as Betty Crocker®)
• 3 tablespoons cold butter, cubed
• ⅓ cup ice cold water

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.