Grape Portuguese Cream Tart

Name: Grape Portuguese Cream Tart
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 125g Light cream; 4 yolk; 12 Frozen Egg Tart Crust; 50g granulated sugar; 200ml Pure milk; 4g corn starch; Some raisin

by Q pig baby

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

This Portuguese egg tart is now one of my masterpieces. Both the presentation and the taste are comparable to those in specialty stores. My colleagues praised it as much as it is. Unknowingly, I have baked 3 packs of semi-finished egg tarts, each pack of 18, a total of 56. Although the number is quite large, I may not have enough to eat 5 by myself. I always give it to my family, friends or colleagues, and sometimes I don’t eat any of them. Because of the success of the work, seeing them tasting it tastefully makes me sweeter than eating it. Enjoy making and sharing!

Ingredients

Grape Portuguese Cream Tart

1. Add 50 grams of sugar, 120 grams of pure milk and 125 grams of whipped cream to the container, boil over high heat and turn off the heat. Add 4 grams of cornstarch to the remaining 5g of pure milk, stir into cornstarch, and pour into the boiling mixture, stirring while pouring. Transfer the container to cold water to cool

2. Separate egg whites and egg yolks

3. Touch the wall of the container with your hand. When it feels warm, add egg yolk liquid to it and stir evenly

4. Strain the egg tart liquid 2 times

5. Add the right amount of raisins to the tart crust

6. Then pour a 9-point full egg tart liquid. (I didn’t add raisins to another egg tart)

7. Put the two plates in the middle and the lower middle of the oven at the same time, adjust the oven temperature to 210 degrees, the upper and lower fires, it takes a total of 25 minutes to bake. 15 minutes after the start, you need to manually change the position of the bakeware

8. In the last 2 minutes, pay close attention to the surface of the tart liquid in the oven, it can be taken out if it appears slightly burnt black, without waiting for the time to completely end

Tips:
I modified the last formula and changed the amount of pure milk from 125 grams to 200ml. This has the advantage of making each tart liquid fuller (reaching more than 9 minutes full, before only 8 minutes full), and the liquid egg tart is thick. It tastes more delicious and at the same time makes the tart liquid smoother. The result is as I expected, very successful!