By request, here is the recipe for Portuguese Egg Tarts. I modified the original recipe slightly, by adding the vanilla bean. These egg tarts are actually Portuguese; that could explain why they are hard to find in Chinese bakeries. I found them when I was in Toronto – in a Portuguese bakery. If I can’t buy them in Calgary, I will make them myself. The best are still made in Macau.
Makes 14 tarts
8 egg yolks
⅔ cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
⅔ cup of heavy whipping cream
⅔ cup of milk
3 drops of vanilla extract
½ vanilla bean
Optional: shredded coconut, 2 tbs
2 frozen and rolled Pillsbury 9-inch pie crust, or 2 homemade 9-inch pie crusts
Scrape the vanilla bean. Use an electronic hand beater to blend the filling ingredients. Beat for about 3 minutes and strain the filling through a strainer. Set aside.
Preheat oven to 400 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 the Portuguese Egg Tarts at 400F for about 15-20 minutes, then broil until brown spots appear.
If you use Pillsbury frozen pie crust, you just use it as is, meaning just cut it out into 14 rounds and fit into your muffin pan.
Recipe inspired by Rasa Malaysia Blog