PORTUGUESE EGG TARTS
Yield 24-30 tarts
Number Of Ingredients 8
Steps:
- 1. Roll out the pastry to a rectangular shape about 3mm thick. Roll it up like a swiss roll. Chill until firm. 2. Divide the pastry into 25g portions, flatten the pastry and roll it into about 3mm thickness. Press onto the tart moulds. 3. Cook whipping cream and mil until reaches 70C. Stir in sugar and cook until sugar dissolves. Add the beaten eggs and egg yolks. mix until well blended. Add in the vanilla essence. Set aside to cool. 4. Pour the filling into the pasty tarts. Bake at 220C for 20-25mins.
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