Portuguese egg tart is a lot of people love a dessert, the crust is crispy, the filling is sweet and soft tempting, do it yourself at home is quite simple, you can buy tart crust directly, modulation of the water can be, but in order to be healthy and safe, you can also make their own tart crust. This recipe is with the tart crust. If you want to know more about how to make cakes and desserts

Super like to eat egg tarts, but every time you go to buy it is not necessarily to buy now out of the oven, so decided to learn their own, not bad, the outside of the caramelized tender

Since I read the recipe for the egg tarts, I finally understand why the egg tarts are always sold so expensive! It's not just about the ingredients, but the process alone is very, very troublesome! I've never thought of doing it, but I want to eat egg tarts myself, so I'll challenge myself! Egg tart shell is a little hard, the original oil put less, only put half the amount in the recipe, the shell is a little hard, after the fact with only realized that people are using machines to do egg tarts, so troublesome no one really do it by hand; egg tart water taste and buy no difference, also have to put the milk condensed milk, I used custard powder, that day to do the tart to do physical super overdraft until the last plate of fragrant tart out, come back soon! To send you a thick egg tart

Egg tart shell, 160g of gluten flour, 160g of butter, 30g of water, 1 egg, 8g of sugar, egg tart water, 50g of shelled eggs, 40g of sugar, 95g of boiled water, a little custard powder

80g + 144g of butter kneaded into a ball;

Water oil crust: 80g of flour + 16g of butter + 30g of water + egg 1

Egg tart water: boiling water + sugar + custard cook for a while and then add the egg sieve;

Practice

The two dough spread to the baking dish into a rectangle, stick plastic wrap and put into the refrigerator for 1 hour

Top sprinkled with flour, the water oil crust rod into the pastry heart twice as big, wrapped in pastry heart after sealing the mouth, gently tapped into a larger rectangle, rod flat, folded and then folded again, and put into the refrigerator. Fold in half and then fold in half again, put in the freezer

Tap, rod flat, fold in half and then fold in half again, put in the freezer

Repeat twice, and finally into a thin rectangle

Use the model to buckle out the round piece of dough, the dough piece is left for 20 minutes, you can tinfoil tartlet tray, hard model, cover a square piece of tinfoil and press the shape tightly, sprinkle flour, put in a round piece of dough, and tightly stick the tinfoil, the bottom must be with the tinfoil tightly. Make sure the bottom is tight to the tinfoil! Press down on all sides so that they are higher than the tin and the model.

Add the tart water, 7 minutes full. Place in the oven. Bake at 210 on top and 270 on the bottom. If there is no difference in temperature between the top and bottom of the oven, use a combination of ? Top and bottom heat? and? The bottom of the oven is the same as the top.

Tips

Using tinfoil as a tartlet holder saves money compared to buying a lot of models

The egg mixture must be strained 2-3 times to make it smoother.

Originally, I used flower milk in the recipe, but I had to open a new can just to use 3 teaspoons, so I felt it was not cost-effective. I used coffee milk to add it, and the result is just as good and flavorful.

When baking, it is recommended to bake on the bottom layer and then move to the top layer for the last minute or two. Don't use the middle layer to bake. If the skin is not crispy enough, the oven is not hot enough.