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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the crust combine flours, salt, baking powder and sugar if using. | 2. Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough. | 3. Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin. | 4. My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do. | 5. Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts. | 6. For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely. | 7. Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through. | 8. The muffin tips will deflate while cooling. | 9. Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely. | 10. Enjoy. :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1	pinch		-	-	-	-
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
brown sugar	1/2	tablespoon		17.1	4.4141	0.0054	0.0
oil	1/8	cup		224.475	0.0	0.0718	25.4918
pudding	300		used prepared	-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.