And buy egg tart shells taste and texture are very good, the key is that the price is also very affordable, so make egg tarts at home or buy egg tart shells is more cost-effective. If it's to learn the technique then read on.

==== Portuguese egg tart shells ====

Making recipe: 400 grams of high-gluten flour, 600 grams of low-gluten flour, 100 grams of sugar, 40 grams of powdered milk, 200 grams of butter, 50 grams of eggs, 450 grams of ice water. Shortening 920g.

==== Portuguese Egg Tart Juice ====

Recipe: 1000g light cream, 200g pure milk, 200g sugar, 200g egg yolks, 120g whole egg.

Portuguese egg tart shell production method: 1. high-gluten flour and low-gluten flour, sugar, milk powder together with a mixture of mixing well, the egg ice water together with a mixing well and then poured into the flour, and into the dough. Butter softened at room temperature and added to the dough, the butter and dough kneaded until fully integrated, kneaded dough covered with a damp towel and relax for 15 minutes, the dough kneaded again, kneaded until the surface of the dough smooth gluten unfolding.

2. After kneading the dough, cover it with a damp towel again and let it rest for 20 minutes. Put the shortening in a plastic bag and use a rolling pin to crack it into thin slices, paying attention to the strength of the rolling pin so that you don't crack the shortening too hard. Tap evenly on the surface of the shortening. Roll out the dough to the width of the ghee and triple the length of the ghee. Place the ghee vertically on the rolled out dough, taking care that the ends of the length of the ghee line up with the ends of the width of the dough.

3. Wrap the ghee and cover with a damp towel and relax for 10 minutes. Remove the wrapped ghee from the dough and roll it out along the length of the ghee, make a mark in the center of the rolled out dough, fold the ends of the dough to the center, the length of the ends is the same, fold it again and fold it, after folding our dough will have four layers. Cover with a damp towel and put in the refrigerator to chill and relax for about 30 minutes, no need to put in the refrigerator in winter.

4. Take out the dough and roll it out again in the direction of the length of the dough, this time dividing it into three equal parts. Fold one end towards the center and press the other end onto the previously folded dough so that the folded dough has three layers. Cover with a damp towel and chill in the refrigerator for 40 minutes. Repeat step 4 once more and 4.3.3 Folding Method is ready. Chill in the refrigerator for 1 hour.

5. Take out the dough and roll it out again into a 0.3-0.5 cm thick sheet. Sweep the dry flour off the surface of the dough with a wool brush. Spray a small spray bottle with water and roll the rolled out dough into a cylindrical shape with a diameter of about 6-7 centimeters. Place the rolled dough on a baking sheet, cover with a damp towel and chill in the freezer for 4-5 hours to allow the dough to harden completely. Especially the center part must be completely frozen hard.

6. Take out the frozen dough and let it rest for about 15 minutes to warm up a bit. Use a knife to cut into thin slices of about 0.5-0.7 cm, all thin slices covered with a damp towel, take an appropriate amount of dry flour, first dip the thin slices into an appropriate amount of dry flour, slowly pinch the thin slices with your thumb from the center to all around, pinch the shape of a small bowl, placed in a tinfoil tray. Once all done place in the freezer and freeze as you go.

Summary: Portuguese tart shells are quite cumbersome and time-consuming to make, buying semi-finished products is the easiest way.