2月15日，年初二。適逢安省的Family Day，難得的長週末。

許久沒有開過烤箱，做過小點了。重感冒康復期間，味蕊又開始蠢蠢欲動。於是又在廚房擺開了陣勢，今天要做的是蛋撻。

Egg Tarts - recipe for 12 tarts

Ingredients A (Crust):
1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz)
3 tablespoons melted butter
1/3 cup cold water

Ingredients B (Filling):
4 egg yolks
1/3 cup of sugar (i think that's too much sugar)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract (or 1/4 teaspoon)

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.
Prepare tart filling by boiling the cream and milk gently and add the sugar to dissolve. Let cool slightly and add little by little into beaten egg yolks. Strain through a tea 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. (Takes me about 30 minutes)

初次嘗試，品相不大好，味道還可以。今後再接再厲。