Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup butter, chilled and cut into small cubes
- 1/2 cup ice water
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Special Equipment Needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
- Fork
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough just comes together.
3. On a lightly floured surface, roll out the dough into a 12-inch circle. Place the dough into the tart pan and press it into the sides. Trim off any excess dough. Prick the bottom of the tart with a fork.
4. In a small bowl, mix together the sugar, cornstarch, eggs, cream, milk, vanilla, and cinnamon. Pour the mixture into the tart shell.
5. Bake for 25 minutes, or until the tart is golden brown and the filling is set.
6. Let cool before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 250
Fat: 16g
Carbohydrates: 21g
Protein: 6g
Substitutions for Ingredients:
- Butter: margarine or vegetable shortening
- Heavy cream: evaporated milk
- Whole milk: 2% or skim milk
Variations:
- Add 1/4 cup of raisins or currants to the filling
- Substitute the cinnamon with nutmeg or allspice
- Use a mix of half and half and whole milk instead of heavy cream and whole milk
Tips and Tricks:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Garnish with a sprinkle of cinnamon and a dollop of whipped cream.
Garnishes:
- Sprinkle of cinnamon
- Dollop of whipped cream
Pairings:
- Tea
- Coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the tart is too dry, add a tablespoon of cream or milk to the filling before baking.
- If the tart is too wet, bake for an additional 5 minutes.
Food Safety Advice:
- Keep the tart refrigerated until ready to serve.
- Discard any leftovers after 3 days.
Food History:
The Portuguese egg tart is a traditional Portuguese dessert that is believed to have originated in the 19th century. It is a popular dessert in Portugal and is often served at special occasions such as weddings and christenings.
Flavor Profiles:
This tart has a rich and creamy custard-like filling with a hint of cinnamon and vanilla. The crust is buttery and flaky.
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of cinnamon.
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Region: Portuguese