Personal Trainer - Cooking: Portugal - Egg Tart Walkthrough

Mix the egg yolks and sugar in a mixing bowl.

Beat the egg yolks and sugar well.

Add cornstarch to the beaten egg yolks.

Stir in the milk.

Transfer the mixture to a saucepan and place it over low heat.

Stir with a wooden spoon while gently heating until it thickens.

Remove the pan from heat and place it on a wet dish towel.

Stir in a dash of vanilla extract.

Let the mixture cool until it reaches room temperature.

Mix the cream into the cooled yolk mixture.

Preheat the oven to 475°.

Dust a cutting board with flour.

Roll out the pastry with a rolling pin to about 1/8 in thick.

Cut out round pieces of pastry with a 3 in diameter cookie cutter.

Dust small pie pans (2 and 1/2 in diameter) with flour, brushing off any excess.

Put the pastry in the pie pans, pressing it against the edges and bottoms.

Pour the cooled yolk mixture into the pastry in each pie pan.

Put the pie pans into the preheated 475° oven and bake for 8 minutes.

Equipment Needed

Dietary

Allergens