Portuguese Egg Tart

The Portuguese egg tart, also called Pastel de Nata, is popular in southeast Asia and in Europe. This recipe is made easy by using ready-made packaged pastry. All that is left to do is the filling for the tart shells, which is also very easy to make.

Ingredients:

1 box of Betty Crocker Pie Crust Mix or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tbsp melted butter
1/3 cup cold water
1/3 cup of sugar
1/3 cup of heavy whipping cream
1/3 cup of milk
4 egg yolks
1 teaspoon pure vanilla extract

Method:

Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat the oven to 400 degrees F. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Bake in a 400 degrees F oven for 20 to 22 minutes, or until the tarts are golden brown and set.

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