Portugese Egg Custard Mini Tarts
I made Portugese Egg Custard Mini Tarts based on a recipe I found, http://www.asiandumplingtips.com/2010/01/portuguese-egg-tart-recipe-poh-taht-pasteis-de-belem.html. These burnt egg tart is made to look like the top of a creme brulee dessert, the caramelization by using the broiler feature of a conventional oven. The filling is light, not greasy, not too sweet and most of all, it does not smell like egg yolk to me as I added a piece of cinnamon stick, 2 fresh lemon peel and also a hint of vanilla extract. This combination of aromatics made the tarts heavenly as you bite into it. It has a hint of tartness to it from the lemon peel, therefore, one would not feel overwhelmed after consuming many of them. I chose to use Pepperidge Farm Puff Pastry (2 sheets) and managed to make 28 mini tarts. The recipe is easy to follow and the final outcome was simply delicious, not too sweet and most of all, it was a hit with my family. The only caution is when browning the top of the tarts under the broiler, I would watch them carefully because they burn really quick.