Flying Cake Version Portuguese Fruity Egg Tart

Name: Flying Cake Version Portuguese Fruity Egg Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs Egg yolk; 10g Low-gluten flour; 4 sheets Indian Flying Cake; 10g Dried cranberries; 10g raisin

by Golden Camellia

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

To make egg tarts, it’s more healthy and delicious to make tart crust and tart water, but I’m really not sure about folding the quilt. Quilts are not what a clumsy person like me can do. My husband said that I lack patience. I admit that I feel that I don’t have enough time every day. The inking work of folding quilts is quite annoying. Wait until the holidays have time to practice slowly.

Ingredients

Flying Cake Version Portuguese Fruity Egg Tart

1. Thaw the Indian fly cakes at room temperature, prepare the tart water ingredients, sprinkle dry powder on the panel, and roll out the two softened fly cakes, roll them up from the bottom and put them in the refrigerator for about 15 minutes. Treat the other two in the same way

Flying Cake Version Portuguese Fruity Egg Tart recipe

2. After refrigerating, take it out and cut it into small pieces evenly. Each portion can be cut into 12 portions. The 2 portions are stacked together and put into the tart mold. Knead the tart mold along the tart mold to form a tart mold with a slightly thinner bottom and a slightly higher edge. Keep refrigerating for about 20 minutes

3. This time is used to make tart water. Put the milk, whipped cream, and maltose into a small pot and heat until it melts. Do not boil. After cooling, add the beaten egg yolk liquid and low-gluten flour and mix well.

4. After filtering, put it into the tart mold, 8 minutes full, put it in the preheated oven at 200 degrees, the middle and lower oven, bake for about 10 minutes, when the tart water is slightly solidified, add the raisins and dried cranberries to continue baking Until the tart water is completely solidified and the tart skin is crispy