Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 egg yolks
- 1/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- 6 individual tart pans
- Rolling pin
- Mixing bowls
- Whisk
- Electric mixer
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolks and milk, and mix until the dough comes together. Knead the dough a few times until it forms a smooth ball.
4. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles that are slightly larger than the tart pans.
5. Press the dough circles into the tart pans, trimming any excess dough. Prick the bottom of the crusts with a fork.
6. In a mixing bowl, whisk together the heavy cream, sugar, eggs, and vanilla extract until smooth.
7. Pour the mixture through a fine mesh strainer into a measuring cup with a spout.
8. Pour the mixture into the tart pans, filling them about 3/4 full.
9. Bake the tarts for 20-25 minutes or until the filling is set and the crust is golden brown.
10. Remove the tarts from the oven and let them cool on a wire rack.
11. Once cooled, remove the tarts from the pans and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
6 individual tarts
Nutritional information:
Calories per serving: 390
Total fat: 26g
Saturated fat: 15g
Cholesterol: 205mg
Sodium: 95mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugar: 15g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt.
- Half-and-half can be used instead of heavy cream.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
Variations:
- Add sliced fruit or berries on top of the tarts before baking.
- Add a sprinkle of cinnamon or nutmeg to the filling mixture.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Use a fork to prick the bottom of the crusts to prevent them from puffing up during baking.
- Straining the filling mixture before pouring it into the tart pans will help ensure a smooth texture.
Storage instructions:
Store leftover tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the tarts on a platter with fresh fruit or berries.
Garnishes:
Sprinkle powdered sugar on top of the tarts before serving.
Pairings:
Serve the tarts with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad would pair well with the tarts.
Troubleshooting advice:
- If the crusts are too hard or tough, try reducing the amount of flour or butter in the recipe.
- If the filling is too runny, try baking the tarts for a few extra minutes or increasing the amount of eggs in the recipe.
Food safety advice:
Make sure to refrigerate any leftover tarts promptly to prevent bacterial growth.
Food history:
Egg tarts are a popular dessert in many cultures, including Chinese and Portuguese cuisine.
Flavor profiles:
The classic egg tart has a sweet, creamy filling and a flaky, buttery crust.
Serving suggestions:
Serve the tarts warm or at room temperature as a dessert or sweet snack.
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Region: Portuguese