Portuguese Vegetarian Egg Tarts with Caramelized Pineapple

Allergens

Dairy, Eggs

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 4 to 8 tablespoons ice water
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cans (14 oz each) pineapple slices in natural juice, drained and patted dry
• 1/2 cup light brown sugar
• 1 tablespoon unsalted butter
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the pastry dough: In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Prepare the custard: In a separate bowl, whisk together eggs, sugar, and vanilla extract. Set aside. Caramelize the pineapple: In a non stick skillet over medium heat, melt butter and add brown sugar. Stir until dissolved. Add pineapple slices, cinnamon, and cook until caramelized and slightly softened, about 2 to 3 minutes per side. Set aside. Assemble the tarts: Preheat oven to 375°F (190°C). Roll out dough and cut into circles large enough for your tart molds or muffin cups. Press dough into each mold, filling any gaps. Fill with custard mixture, leaving a little space at the top. Top with one pineapple slice per tart. Bake for 20 to 25 minutes until golden brown and custard is set. Cool on wire racks before serving.

Chef’s Insight

The balance of flaky pastry crust, velvety custard, and zesty pineapple creates an irresistible combination of flavors and textures that will delight your senses.

Notes

Use a pastry cutter or two knives to create the coarse crumbs for the dough. - Adjust baking time as needed based on your oven and tart size.