Portuguese Egg Tart

Name: Portuguese Egg Tart
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Melaleuca meringue; 17g (roughly an egg yolk) yolk; 35g milk; 10g condensed milk; 18g Powdered sugar; 45g Light cream; 4g milk powder; 3g Low-gluten flour

by Lingling

4.8 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

I like the Portuguese egg tart very much. I have eaten the famous Mareja egg tart in Macau once before. The taste is really good. This recipe is more delicious after trying it several times. Although it is not as good as the Portuguese tart in Macau, it tastes better. The cake shop outside is so good, you might as well give it a try."

Ingredients

100g Melaleuca Meringue
17g (roughly an egg yolk) Yolk
35g Milk
10g Condensed Milk
18g Powdered Sugar
45g Light Cream
4g Milk Powder
3g Low-gluten Flour

Portuguese Egg Tart

1. Roll the puff pastry into a roll and cut into small doses about 1cm thick.

2. Use your fingers to press along the egg tart mold,

3. The bottom must be thin, as long as it is not broken, as thin as possible,

4. All done, this is the amount of 6 egg tarts,

5. Mix all the ingredients together, the flour must be sifted, otherwise it will clump,

6. Stir evenly and sieve twice to make the product more delicate. Pour into the egg tart skin and fill it for 6 minutes. The upper layer is 220°C and the lower layer is 210°C. It takes about 25 minutes.