International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Pombertini






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > eggs / dairy > portuguese egg tarts
For pastry dough: Pastry (A) 80g plain flour 75g melted butter Pastry (B) 80g plain flour 1 tsp milk powder 1 tsp sugar l/4 tsp salt 1 tbsp corn oil 1 egg yolk 2 tbsp ice-cold water For cream cheese filling: 100g whipping cream 55g sugar 1 piece cheddar cheese, chopped finely 125ml UHT milk 2 eggs--beat lightly Pinch of salt 1/4 tsp vanilla essence Method To make the pastry: Sift flour (A) into a mixing bowl. Add melted butter and mix well to combine. Set aside for 10 minutes. Sift flour (B) and milk powder into a mixing bowl. Stir in sugar, salt and corn oil. Add egg yolk and stir in water. Work the ingredients together to form a smooth and fine dough. Leave aside for 10 minutes. Roll out pastry (A) into a rectangle. Roll out pastry (B) into a rectangle twice the size of (A). Place pastry (B) in the centre of pastry (A). Fold over both sides to overlap. Roll out flat. Fold the pastry into four or quarters. Roll out flat. Repeat twice, then fold again into quarters and leave aside for 10 to 15 minutes. Roll dough into a big rectangle. Roll the rectangle Swiss roll- style. Cut the roll into 7 equal pieces. Take a piece and press lightly into a greased tart mould. Trim the edges neatly. Set aside to rest for 5 minutes. Pour filling 8/10th full into the tart mould and bake in a preheated oven at 220 degrees Celsius for 25 minutes or until the top or surface of the tart turns golden brown. To make the filling: Bring half portion of cream to a low boil. Stir in sugar to dissolve. Add the rest of the cream and cheese. Mix well to blend. Set aside to cool. Add beaten egg, vanilla essence and milk to combine. Strain the mixture through a wire mesh sieve.

Portuguese Egg Tarts


SUBMITTED BY
list all recipes for EGGS-DAIRY (98)
list all Portuguese recipes (20)
list all recipes by RCOEN (260)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: portuguese
keyword: tarts
ethnicity: portuguese
recipes for eggs-dairy
recipes by rcoen
Email Address:
(posted April 26, 2005)

For
pastry dough:
Pastry (A)
80g plain
flour
75g melted
butter
Pastry (B)
80g plain
flour
1 tsp
milk powder
1 tsp
sugar
l/4 tsp
salt
1 tbsp
corn oil
1
egg yolk
2 tbsp
ice-cold water

For
cream cheese filling:
100g
whipping
cream
55g
sugar
1 piece
cheddar
cheese, chopped finely
125ml UHT
milk
2
eggs--beat lightly
Pinch of salt
1/4 tsp
vanilla essence

Method
To make the
pastry:
Sift flour (A) into a mixing bowl. Add melted butter and mix well to combine. Set aside for 10 minutes.
Sift flour (B) and
milk powder into a mixing bowl. Stir in sugar, salt and corn oil. Add egg yolk and stir in water. Work the ingredients together to form a smooth and fine dough. Leave aside for 10 minutes.
Roll out pastry (A) into a rectangle. Roll out pastry (B) into a rectangle twice the size of (A). Place pastry (B) in the centre of pastry (A). Fold over both sides to overlap. Roll out flat.
Fold the
pastry into four or quarters. Roll out flat. Repeat twice, then fold again into quarters and leave aside for 10 to 15 minutes.
Roll
dough into a big rectangle. Roll the rectangle Swiss roll- style.
Cut the roll into 7 equal pieces. Take a piece and
press lightly into a greased
tart mould. Trim the edges neatly. Set aside to rest for 5 minutes.
Pour filling 8/10th full into the
tart mould and bake in a preheated oven at 220 degrees Celsius for 25 minutes or until the top or surface of the tart turns golden brown.

To make the filling:
Bring half portion of
cream to a low boil. Stir in sugar to dissolve.
Add the rest of the
cream and cheese. Mix well to blend.
Set aside to cool. Add beaten
egg, vanilla essence and milk to combine.
Strain the mixture through a wire mesh sieve.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.