Portuguese Egg Tart Recipe

Ingredients
Pastry: 100g butter 500g cake all purpose flour tsp salt 1 tbsp sugar 240ml cold water 200g butter oil

Filling: 200g sugar 500ml fresh milk 300g whipping cream 1 egg 270g egg yolks tsp vanilla essence

Preparation
1. Pastry: Work butter into flour. Add salt, sugar and water then knead into dough. Cover and set aside for 30 minutes. 2. Roll out dough into rectangle about 1 cm thick. Wrap up butter oil. Roll dough into 3 layers. Roll out, then fold into 4 layers. Roll out and fold into 4 layers again. Put dough into plastic bag and refrigerate for 30 minutes. 3. Roll out dough into rectangle, then roll up. Put dough into plastic bag and refrigerate for 30 minutes. 4. Divide dough into 40 portions and press into greased egg tart molds. 5. Filling: Mix all ingredients till sugar dissolves. Strain and pour into molds till 90% full. Bake at 250C for 20 minutes till filling is cooked and pastry golden brown.

Portugese egg tart

Ingredients

cooking spray 1 (11 ounce) package pie crust mix (such as Betty Crocker) 3 tablespoons cold butter, cubed 1/3 cup ice cold water 4 egg yolks 1/3 cup white sugar, or to taste 1/3 cup heavy cream 1/3 cup milk 3 drops vanilla extract

Directions
1. 2.

3. 4. 5.

Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray. Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside. Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl. Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture. Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

Brooke's Best Bombshell Brownies

Ingredients

1 3 1 4 1 1 1 1 cup butter, melted cups white sugar tablespoon vanilla extract eggs 1/2 cups all-purpose flour cup unsweetened cocoa powder teaspoon salt cup semisweet chocolate chips

Directions
1. 2. 3. 4.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Orange cake
Ingredients

2 1/4 cups cake flour 1 1/2 cups white sugar 1 tablespoon baking powder 1 teaspoon salt 5 egg yolks 1/2 cup vegetable oil 3/4 cup orange juice 1 tablespoon orange zest 1 teaspoon vanilla extract 1 cup egg whites 1/2 teaspoon cream of tartar

Directions
1. 2. 3. 4. 5. Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside. Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan. Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.