The team I am going for in the World Cup: Portugal.
Why? Cristiano Renaldo.
If you do not know who he is, do yourself a quick favor and google ‘Vanity Fair June 2010’ It won’t take too long before you realize who he is…The guy on the right, in his UNDERWEAR, ya, that’s him.
See why I am rooting for Portugal? I thought you would understand my point.
In addition to them having not too shabby looking men, they also have some delicious food. A dish that they are known for is the ‘egg tart.’ I looked it up on wikipedia, the 100% reliable source of information, and found some good info about the tart and also about Portugal. Here are some quick facts about Portugal:
The Portuguese name for the egg tart is Pastel de Nata.
The President is elected every 5 years; the current President is Aníbal Cavaco Silva.
They have 3 military branches: Army, Navy and Air Force.
Portugal placed third in the 1966 FIFA World Cup, and fourth place in the 2006 FIFA World Cup, which are their best standings to date.
OK, that’s enough basic info and history for now.
Makes 24 mini egg tarts
1 sheet puff pastry
4 egg yolks
1 cup sugar
2 tbsp corn starch
1 1/2 cup milk (I used 1%)
1 tsp vanilla extract
Remove the puff pastry sheet from the freezer to thaw (it takes about 45 minutes.)
Grease a 24 mini muffin tin.
Mix the egg yolks, corn starch and milk in a double boiler over med/high heat.
*A double boiler can be imitated by putting a bowl over a pot with boiling water.
Stir the egg mixture until it thickens and almost boils.
*This took me 30 minutes. BUT, I think I didn’t have the heat high enough.
Once it thickens to almost the consistency of runny pudding, remove it from the heat and stir in the vanilla extract. Let it cool while you make the puff pastry shells.
Preheat the oven to 400 degrees.
Once the puff pastry is thawed, unfold it and roll it out on a lightly floured surface. Roll it out so it has add about an inch to each side. Cut out circles that are about 2 inches round. Place each circle in a mini muffin tin and press it to the edges. Fill each mini muffin tin with about 1 tbsp of egg custard.
*Don’t overfill, it will make it VERY difficult to remove the tarts from the pan. The egg mixture does puff up to fill the rest of the cups.
Bake at 400 degrees for about 20 minutes. or until the custard is set and the puff pastry is golden brown. Allow to cool for 30 minutes before removing them from the pan.
To remove them from the pan, turn the pan upside down and most of the tarts should fall out. For those that don’t fall out, tap the edge of the muffin tin, while holding it at an angle facing down, on the counter. And pop the remaining few out with a knife.
*Don’t let the tarts sit upside down on the counter when you pop them out because they will stick. Turn them back over right side up immediately.