Name: Papaya Tart
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 220g Light cream; 160g milk; 80g Caster sugar; 4 Egg yolk; 15g Low-gluten flour; 15g condensed milk; Some papaya; 30g High-gluten flour; 220g butter; 1.5g salt; 125g water

Papaya Tart

by Junzhi

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Recently, KFC's papaya tart advertisements have been very hot. I should have been immune to this kind of tricks of changing soups and not changing medicines, but the curiosity about food has finally prevailed. So when I went to KFC with someone, I finally got my wish, but not surprisingly.
The egg tart has a faint papaya flavor, and a few pieces of papaya pulp smaller than a finger are labeled with a tropical style, so the value can be a bit higher than the original egg tart. The season when you can buy a whole papaya for three dollars is obviously not cost-effective, but it makes countless people willingly take out their pockets. Food also needs packaging and season.
The egg tarts in the advertisement are perfect in appearance and extremely tempting, but the actual products are quite different. I started to be a little picky thinking that if I do it myself, at least I can outperform it by a few points. On the way back, I bought a papaya and planned to have a PK that was not so spectacular. Melaleuca meringue is already prepared, and light cream is always available at home, so everything has nothing but east wind. When baking the egg tarts, the fragrance wafting out of the corridor caused the neighbor's sister-in-law to say straight-you can smell it all the way!
In the fragrance of the house, happiness comes so easily, the result of PK is not important anymore-it's just this fun-filled itinerary, don't you want to try it?

Papaya Tart

1. Prepare the papaya pulp and tart water, peel the papaya and cut into small cubes; pour whipped cream, milk, fine sugar, condensed milk in a bowl, heat and stir continuously until all the fine sugar is dissolved. After cooling to room temperature, add egg yolk and low-gluten flour, mix well, sieve and serve as tart water, set aside for later use

2. Roll up the puff pastry that has been rolled to a thickness of 0.3CM and put it in the refrigerator for 30 minutes; take out the puff pastry roll after refrigeration and cut it into small rolls of even size; pick up the small roll after it has been cut Dip a small roll into the flour; put it in the egg tart mold, with the flour side facing up; use two thumbs to shape the small roll into the shape of the egg tart mold

3. After kneading the tart skin, let it rest and relax for 20 minutes. Put 2-3 diced papaya on the bottom of each tart, pour in the tart water, and it will be 7 minutes full; put it into the baking tray and bake in the preheated oven Bake at 210 degrees for about 25 minutes, and bake until the focus point appears on the surface of the tart water. After baking, you can add 2 pieces of fresh diced papaya on the surface of the tart

Tips:
1. Because the tart crust will expand after being cooked, the tart water only needs to be filled to 7 minutes full;
2. After kneading the tart crust, let it stand for 20 minutes, then pour the tart water and bake it. Otherwise, the tart crust will shrink severely during the baking process, causing the egg tart to overflow and fall short;
3. When pinching the tart, the bottom should be as thin as possible (even if it is as thin as a piece of paper), otherwise the bottom will be wet and not crispy;
4. When making the tart water, the whipped cream and milk are heated to dissolve the fine sugar completely. If you use powdered sugar, you can mix it evenly without heating. In order to ensure that the tart water is baked with a beautiful luster, it must be sieved before use;
5. If the focus has not been baked for a long time, you can move the baking tray to the upper level and bake for a while. Or if the oven has a broil function, you can use it to heat the tart for 30 seconds to 1 minute, and the focus will appear. But be careful not to burn it;
6. If you don't put papaya, it is the original Portuguese egg tart.