Main Ingredients

Low gluten flour 220g Butter 180g

Water 125g Salt 1.5g

Sugar 5g Butter 40g

High gluten flour 30g Light cream 180g

Low gluten flour 15g Egg yolks 4

Fine sugar 80g Milk 140g

The steps to make Portuguese egg tart

Portuguese egg tart Steps to make the tart

1. Mix 220g of low gluten flour with 5g of sugar and 1.5g of salt, and add 40g of butter to the flour by leaving it at room temperature to soften.

2.? Pour in the water and knead the dough. Do not pour in all the water at once, but add it according to the softness of the dough.

3.? Knead into a smooth dough. Wrap in plastic wrap and refrigerate for 20 minutes.

4.? Cut 180 grams of butter for wrapping into slices and line them up in a plastic bag.

5. With a rolling pin, press the butter into a large sheet of even thickness.

6.? Take the dough out, apply a thin layer of non-stick flour on the counter, put the dough on the counter, roll it into a rectangle, about three times as long as the width of the butter sheet, and a little wider than the length of the butter sheet. Place the butter sheet in the center of the rectangle.

7.? Turn one end of the sheet towards the center and place it over the butter sheet. Place the other end of the sheet over the butter sheet. This makes a triple fold. This wraps the butter sheet in the pasta sheet.

8.? Crimp one end of the sheet and move your hand along one end of the sheet against the crust toward the other end to push any air bubbles out of the crust from the other end and avoid encasing the bubbles in the sheet. As you move your hand to the other end, crimp the other end as well. Use a rolling pin to roll it out into a rectangle again.

9.? Fold one end of the crust over toward the center like a quilt. Fold the other end of the crust over towards the center as well. Fold the folded crust in half again. This completes the first round of 4 folds.

10. Wrap the 4-folded sheet in plastic wrap and place it in the refrigerator to relax for about 20 minutes.

11.? Take the loosened sheet out and repeat steps 11-13 for two more rounds of 4-folding. Perform 3 rounds of 4 folds in one ***.

12.? Roll out the completed 3 rounds of 4 folds into a rectangle with a thickness of about 0.3CM. The lasagna pastry is ready.

13. Roll up the lasagna along one side, cover with plastic wrap and refrigerate for 10 minutes.

14. Remove the pastry from the oven and cut it into 1 cm wide wedges with a knife, then dredge the wedges in flour. Put into the tart mold.

15.? Thumb the tart crust into a tart mold shape, to the bottom very thin. Let it rest for 20 minutes to relax.

16.? Make tart water: Mix light cream with milk, add sugar and condensed milk, heat and stir until sugar is dissolved. After cooling until not hot, add egg yolks and low gluten flour, mix well.

17. Pour in the tart water 7 minutes full.

18.? Into the oven 220 degrees, 25 minutes.