Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 10nos Portugese Egg Tart Casing
- 200g Pumpkin Puree
- 2nos Eggs
- 100g Castor Sugar
- 3g Ground Cinnamon
- 2tsp Ground Ginger
- 2g Ground Nutmeg
- 120g Anchor Extra Yield Cooking Cream
Instructions
- Arrange the tart casing on a baking tray
- In a bowl, add all other remaining ingredients, and mix everything together
- To get a finer texture, strain the mixture into a jug
- Pour the mixture into the tart casing until 3/4 full and bake in preheated oven with the temperature of 190°C for 20-25 minutes or until the surface of the tart gets slightly blistered and the center part is properly baked
- After it is baked, remove the tarts from the aluminium foil casing, then serve hot and enjoy!
Portugese Egg Tart
