• Prep Time 20 minutes
  • Cook Time 25 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

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


    Portugese Egg Tart
  1. Arrange the tart casing on a baking tray
  2. In a bowl, add all other remaining ingredients, and mix everything together
  3. To get a finer texture, strain the mixture into a jug
  4. 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
  5. After it is baked, remove the tarts from the aluminium foil casing, then serve hot and enjoy!

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