Tuesday, December 26, 2006

Portuguese Egg Tarts


I made 12 egg tarts from the recipe on Rasa Malaysia. I had to improvise since I don't have a strainer, electric beater or a rolling pin! So I didn't strain the filling, used a whisk to mix, and I used a meat mallet to flatten the dough. :D I used a silicon muffin pan so I didn't need to butter the pan. However the baking time is longer when using silicon. It took about 30 minutes instead of 10-20 minutes. The crust came out crispy and buttery. It tasted like it came out of a bakery. They were a success for the Christmas party. The only problem was I didn't make enough. This recipe is a keeper.

3 comments:

Rasa Malaysia said...

Your egg tarts look like they still need about 5-10 minutes of baking..I guess the silicon pan doesn't absorb heat? Anyway, the topping should turn slightly golden brown and the crust golden brown, but good job!!! :)

tigerfish said...

I also don't have all the baking equipment, tools, utensils...
This will be a good one, if I decide to enter the baking arena again....

BuddingCook said...

rasa malaysia - oh i didn't know that's what made them "portuguese". will try again!

tigerfish - yes i never used my oven before. but i'm starting to learn how to bake things like chicken, and egg tarts! this one was an easy one thanks to rasa. :)