Best Portuguese Egg Sweet From The Ritz Hotel Recipe Epicuriouscom Recipes

Portuguese Egg Tarts image

Provided by hkjenn

Categories Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 14

Steps:

Mix well the egg and sugar.
Add in the rest of the ingredients and mix well.
Leave aside for later use.
Method for Oil Dough: Put all ingredients together to make into a dough.
Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
Roll it to 2 single and 2 double fold.
Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.

Nutrition Facts : Calories 124.8, Fat 8.1, SaturatedFat 3.5, Cholesterol 58.5, Sodium 30.3, Carbohydrate 11.1, Fiber 0.2, Sugar 4.7, Protein 2.2

Portuguese Egg Sweet from the Ritz Hotel image

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup sugar
1/3 cup all-purpose flour (sifted, then measured)
1/4 teaspoon salt
1 cup whole milk
Zest of 1/2 lemon, removed in strips with a vegetable peeler
1/2 stick cinnamon
4 large eggs, separated
1 1/2 teaspoons ground cinnamon

Steps:

Preheat oven to 350° F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whisk in milk. Drop in lemon zest and cinnamon stick. Set pan over moderate heat and cook, stirring constantly, until mixture just boils and forms stiff batter, 5 to 7 minutes.
Remove pan from heat and whisk in egg yolks. Set mixture aside to cool, whisking occasionally, 15 minutes.
In large bowl using electric mixer, beat egg whites until fluffy and texture of thick sea foam. Gradually beat in remaining 1/4 cup sugar, then continue beating until soft peaks form.
Remove lemon zest and cinnamon stick from cooled egg yolk mixture and discard. Gently fold 1/3 of beaten whites into yolk mixture. Scoop mixture onto remaining beaten whites and fold in gently but thoroughly until no streaks remain.
Mound batter in ungreased 9-inch ceramic or glass pie pan. Sift ground cinnamon over batter, covering completely. Place pan on baking sheet. Bake on middle oven rack until center is set and cracks have formed on surface, about 30 minutes. Remove from oven and cool to room temperature. (Sericaia will fall slightly - this is to be expected.) Cut into wedges to serve.
Sericaia will keep, loosely covered, at room temperature up to 2 days.