[flying Crust Version] Homemade Portuguese Egg Tart

Name: [flying Crust Version] Homemade Portuguese Egg Tart
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 sheets Flying cake crust; 120g milk; 2 pcs yolk; 20g Sugar

by The post-90s who got into the kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There is always a feeling of happiness every time I eat egg tarts. . .
Seeing other gourmets' egg tarts are perfect. . Hehe. . So I learned it secretly. . Of course, I made some small changes in the materials. . No low-gluten flour, no mace, no light cream, no need to "fold the quilt" to make meringue. . . . As long as you have the ingredients in your kitchen, you can. . "

Ingredients

2 sheets Flying Cake Crust
120g Milk
2 pcs Yolk
20g Sugar

[flying Crust Version] Homemade Portuguese Egg Tart

1. Ingredients: 2 sheets of flying cake crust (slightly sweet) 120g milk, 2 egg yolks, 20g-25g sugar.

[flying Crust Version] Homemade Portuguese Egg Tart recipe

2. The fly crust is softened at room temperature, and then the two crusts are combined and rolled into a rectangular shape.

3. Roll the rolled pie crust into a roll.

4. Divide the rolled dough into 12 equal portions.

5. Put 2 small doughs on top of each other and press flat.

6. Knead the flattened dough into a bowl shape with your hands (the middle is thinner and the sides are thicker). . . Put it into the egg tart mold and adjust the edge along the mold to be higher than the mold. . . (The dough shrinks during baking...). . Then put in the refrigerator for 15 minutes. . We can make tart in 15 minutes.

7. Put the milk yolk candy into the container and mix well. . (The sugar I use is soft white sugar because it dissolves better...).

8. The stirred egg liquid will have foam, it is best to filter it with a sieve.

9. Pour the filtered tart water into the refrigerated tart crust 70% full. . Preheat the oven at 210 degrees and bake for 25 minutes (you can adjust it according to your own oven).

10. The delicious egg tart is done.

Tips:
It may be that my mold is relatively thick, so the bottom of the tart is not fully baked, so I took the tart out of the mold and put it in the oven and bake it for another 5 minutes (the lower fire is mainly to bake the bottom of the tart).