Zutaten für Portuguese Egg Tarts
- 1/2 cup shortening
- margarine
- 3 cups all-purpose flour
- plain flour
- 4 large eggs
- 1/2 cup granulated sugar
- 3/4 cup ice water
- yellow food coloring
- egg yolks
- evaporated milk
- 1/4 cup heavy cream
- milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt and a pinch
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Zubereitung von Portuguese Egg Tarts
- **Prepare the Egg Custard:** In a mixing bowl, whisk together 4 large eggs, ½ cup granulated sugar, and ¼ cup heavy cream until well combined and slightly frothy.
- **Add Flavor:** Stir in 1 teaspoon vanilla extract and a pinch of salt.
- **Rest the Custard:** Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- **Make the Oil Dough:** In a separate bowl, combine 1 cup all-purpose flour, ½ cup lard or vegetable shortening, and ¼ cup ice water. Mix until a dough forms.
- **Chill the Oil Dough:** Wrap the oil dough in plastic wrap and refrigerate for at least 15 minutes.
- **Make the Dough:** In another bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, and ½ cup ice water. Mix to form a dough.
- **Encase the Oil Dough:** Roll out the main dough to a 1cm thickness. Place the chilled oil dough in the center, fold the main dough over it, and seal the edges.
- **Fold and Chill:** Perform 2 single folds and 2 double folds (similar to a croissant fold). Wrap and chill in the refrigerator for 30 minutes.
- **Assemble the Tarts:** Roll out the dough to 0.5cm thickness. Cut out circles to fit your tart tins. Press into the tins.
- **Fill and Bake:** Pour the chilled egg custard into the tart shells, filling them almost to the top. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the tops are deeply golden brown and slightly burnt.
- **Cool and Enjoy:** Let the tarts cool slightly in the tins before carefully removing and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
17g
Carbs
3g
