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Small Sugar Pies in Tortilla Crusts
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Preparation
20 min
Cooking
25 min
Cooling
1 h
Servings
4
Vegetarian
Nut-free
Categories
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.
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