Directions:
- Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.
- Use an electronic beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.
- Preheat oven to 200F. Butter the muffin pan.
- Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
- Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.82 Kcal (1754 kJ) | ||
| Calories from fat | 276.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.69g | 47% | |
|---|---|---|---|
| Cholesterol | 200.54mg | 67% | |
| Sodium | 356.49mg | 15% | |
| Potassium | 122.43mg | 3% | |
| Total Carbs | 29.65g | 10% | |
| Sugars | 10.71g | 43% | |
| Protein | 8.63g | 17% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 240.4 Kcal (1007 kJ) | ||
| Calories from fat | 158.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.62g | 47% | |
|---|---|---|---|
| Cholesterol | 115.11mg | 67% | |
| Sodium | 204.63mg | 15% | |
| Potassium | 70.28mg | 3% | |
| Total Carbs | 17.02g | 10% | |
| Sugars | 6.15g | 43% | |
| Protein | 4.95g | 17% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 5% | |
| Calcium | 34.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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