Homemade Portuguese Egg Tart

Making an egg tart, only making the egg tart liquid but not the crust, that's not really knowing how to make an egg tart. Today pro's come to see my egg tart from the inside out. Although not as high as the takeaway ones, the taste is not inferior to the takeaway ones. The most important thing is that we use real ingredients, it is made of real butter! The layers of the tart on the outside are clear, but it is made with vegetable butter. As for which kind of tart you want, you will have a conclusion in your mind. Without further ado, let's take a look! You can also add fruits such as blueberries to the original tart mixture.

Ingredients 1: 125g low gluten flour (cake flour), 20g softened butter, 1g salt, 65g water, 1g sugar

Ingredients 2: 65g butter (for wrapping)

Ingredients 3: 80g milk, 110g light cream, 2 egg yolks, 40g sugar, blueberries

Quantity: 4-5

Procedures

1. Put the ingredients into a bowl, A kneaded into a smooth dough;

2. wrapped in plastic wrap, refrigerated for 30 minutes before use;

3. refrigerated dough, to deal with the material B wrapped into the butter used: put the butter inside the plastic wrap;

4. rolling pin to beat, rolled out into a rectangle, into the refrigerator chilled;

5. After chilling, take out the dough, dust it with flour and roll it out into a large sheet; put the butter in the middle of the sheet;

6. Fold it around the circumference to the center without exposing the butter, and wrap it up;

7. Roll it out into a rectangle as regular as possible with the mouth closed;

8. Fold it to the center with a quarter of the left and right sides;

9. Fold it over again, as if you were folding a quilt.

9. then folded, as if folding a quilt, this step is commonly known as folding the quilt, wrapped in plastic wrap, and put in the refrigerator for 15 minutes or frozen for about 7 minutes, the dough hardened, this step for the first time folding the quilt;

10.

and then repeat steps 7, 8, 9, in turn, repeat twice, to complete two folding of the quilt, each folded quilt is to be put into the refrigerator to refrigerate or freeze, so that the dough sheet hardened and then operated, the quilt, and then the quilt, the quilt, and then the quilt, and then the quilt, and then the quilt, and then the quilt. Whether the tart can come out of the layers depends on these steps. After the three quilts are complete, remove the dough from the refrigerator and place on a sheet;

11. Roll out the dough into a large rectangular sheet about 3 millimeters thick;

12. Roll it up as tightly as you can from the wide side, wrap in plastic wrap, and place in the refrigerator to chill for 30 minutes or 15 minutes;

13. Remove the dough from the rolls and place them on a sheet with a little bit of flour;

14. 14. divide the rolls into 12 equal portions; the inexhaustible rolls can be wrapped in plastic wrap and kept in the freezer for a month without going bad, or when you have time to make a few more, when you want to eat everything can be;

15. take one of the portions, one of the cut sides slightly dipped in flour, the other side is not dipped in flour, the side dipped in flour facing upwards, placed in a tart mold;

16. press around the tart with your fingers to make it look good. Press around with your fingers to spread the tart crust evenly, keeping the edges slightly above the mold;

17. Finish the 12 tart crusts one by one, and place the finished crusts with the molds in the refrigerator for 30 minutes or more, or freeze for 15 minutes to harden the crusts;

18. Make the tart mixture. C ingredients into a bowl, so that the sugar is fully dissolved;

19. fully mixed well, filtered through a sieve, so that the tart liquid is more delicate;

20. will be refrigerated hardened tart crust out of the tart, tart liquid poured to the 70% full, the oven began to preheat 210 degrees;

21. tart into the middle layer of the oven, 210 degrees, 15-20 minutes, the crust is golden brown, tart liquid The center of the tart appears brown spots, out of the oven

Although the process is a bit tedious, but homemade tarts are really delicious! If you add a spoonful of condensed milk to the tart mixture, it's even more flavorful! Unfortunately, I didn't have any condensed milk on hand, but this tasted pretty awesome too!

Also using this recipe, I made blueberry ones, which were also good.

Tips:

1.

One *** to fold the quilt three times, after each folding should be returned to the refrigerator to refrigerate or freeze, to be slightly hardened dough sheet, and then take out the operation, the operation, the action must be fast, do not want to save trouble, will be omitted steps, otherwise it will not be able to come out of the final layers of the effect of distinctive and taste;

2.

Egg tart liquid, if you use coarse sugar, not easy to dissolve, you can first mix the milk and sugar, slightly warmed, so that the sugar dissolved, to be cooled, and then add light cream, egg yolks; egg tart crust can be made more when you have the time to make a few, hit the roll and put it in the refrigerator to freeze, take it out and cut and shape it before you eat it, so that you don't have to go through so much trouble every time.