Papaya Tart

Papaya Tart

1. Tart skin: 180 grams of butter, cut into small slices, put in a fresh-keeping bag, roll out into rectangular slices, and put in the refrigerator for later use.

2. Mix the flour, salt, and sugar to soften the butter and add it to the flour mixture. Pour water to synthesize the dough, wrap it in plastic wrap and chill it in the refrigerator for 20 minutes to relax

3. Roll the dough into a rectangular shape, about three times the size of the butter slice.

4. Put the butter piece in the middle of the dough, fold the left and right sides of the dough to the middle, and press the upper and lower sides to glue, and discharge the bubbles in time.

5. Rotate it at 90 degrees to roll it out and roll it out thin, taking care not to break the dough and expose the butter.

6. After the roll is finished, fold the left and right sides to the middle, fold it into four folds and close it together, about to divide the whole sheet into quarters, fold the two outermost copies in the middle, and finally fold them together again, so that the first four-fold is over , Wrap in plastic wrap and put in the refrigerator for 20 minutes.

7. After folding it in 4 and twice again, roll it out into a 0.3cm thick rectangle, roll it up from one side and put it in the refrigerator for later use.

8. The tart wrappers should be kept in the refrigerator for 30 minutes and cut into small slices with a thickness of 1.5cm. Glue flour on one side. Put the flour face up into the egg tart mold, press it into the shape of the mold with your fingers, make the bottom thinner, and relax for 20 minutes.

9. At this time, make tart water: heat and stir whipped cream, milk, fine sugar, and condensed milk until the sugar dissolves, cool to room temperature, add egg yolk and low-gluten flour, mix well, sift into tart water, and set aside.

10. Loose tart crust

11. Cut the papaya into small cubes, put one or two pieces in the tart skin, and pour in the tart water to a half full. Preheat the oven to 210 degrees, the upper and lower fire, the middle level, about 25 minutes, and the surface of the tart water can be burnt.

Tips:

1. If the butter is too soft when rolling the crust, put it in the refrigerator for a while before rolling.

2. When pressing into the mold, the bottom of the tart should be thin so that it tastes good, otherwise there will be unripe parts.

3. The slack mentioned and put it in the refrigerator must be in place, otherwise the effect will not come out and the tart will fail.

4. The volume of this tart wrapper can make 20 egg tarts. It doesn't matter if you make more tarts, just wrap them in plastic wrap and put them in the refrigerator. The tarts can be stored in the same way, but not for too long.