Name: Small Sugar Pies in Tortilla Crusts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 soft wheat tortillas, each 7 inches (18 cm) in diameter; 3 tbsp butter, melted; 1 cup (210 g) brown sugar; 2 tbsp unbleached all-purpose flour; 1 tbsp cornstarch; 1 egg; 3/4 cup (180 ml) 35% cream; 1/2 cup (125 ml) water; Fresh berries, for serving, to taste

Ingredients

Crusts
- 4 soft wheat tortillas, each 7 inches (18 cm) in diameter
- 3 tbsp butter, melted
Filling
- 1 cup (210 g) brown sugar
- 2 tbsp unbleached all-purpose flour
- 1 tbsp cornstarch
- 1 egg
- 3/4 cup (180 ml) 35% cream
- 1/2 cup (125 ml) water
- Fresh berries, for serving, to taste

Preparation

Crusts
- With the rack in the middle position, preheat the oven to 375°F (190°C). Butter the insides of four 1 1/2 cup (375 ml) ramekins. Place the ramekins on a baking sheet.
- On a work surface, using a pastry brush, coat the tortillas with the melted butter on both sides. Place a tortilla in each ramekin, pressing them down into the bottom.
Filling
- In a small pot off the heat, whisk together the brown sugar, flour and cornstarch. Add the egg and mix well. Pour in the cream and water. Mix until smooth. Bring to a boil while stirring constantly. Simmer for 1 minute. Divide the mixture among the tortillas.
- Bake the pies for 20 minutes or until the crusts are nicely browned. Let cool for 15 minutes before unmoulding. Let cool for 45 minutes. Serve warm or let cool completely. Serve with berries.

Small Sugar Pies in Tortilla Crusts

Categories

Ingredients

Crusts

Filling

Preparation

Crusts

Filling

Personal Note