Portuguese Egg Tart Filling

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Yield: enough to fill 4 cupcake-sized egg tarts

37 ml water
37 g sugar
1 T cornstarch
170 ml milk
1 egg yolk
1/2 t vanilla extract

  • Combine water and sugar in a saucepan, and heat until it boils. Remove from heat; set aside.
  • In a bowl, dilute the cornstarch with a little of the milk first (to make sure there's no lumps) before adding the rest of the milk.
  • Add the egg yolk and vanilla into the bowl containing the milk mixture.
  • While stirring the milk mixture, add the sugar-water mixture on a slow steady stream (don't add everything at once to avoid cooking the egg yolk).
  • Place the whole mixture back into the saucepan, and cook on low heat while stirring constantly.
  • The mixture can be removed off heat as soon as it thickens up or it can coat the back of a spoon.
*To make the egg tart, you will need a puff pastry. You can use the frozen puff pastry doughs available in your grocery store or *make your own puff pastry*. If in worst case scenario there's no puff pastry available in the market, and you don't have time to make it from scratch, I would suggest using half of the recipe of *pate brisee*. Roll out your dough and line your muffin pan. Pour your egg tart filling into the tart shells. Bake the tarts on a 400 F preheated oven for 20-25 minutes.

Bon appétit, 

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