Portuguese Egg Tart
by Melting Moon
Favorite
Difficulty
Hard
Time
24h
Serving
2
1. Prepare materials;
2. Mix all the ingredients in the tart crust except butter and knead it into a smooth dough, wrap it in plastic wrap, and keep it in the refrigerator for 30 minutes;
3. Cut the wrapped butter into thin slices, put them in a fresh-keeping bag, and press with a rolling pin into rectangular slices of uniform thickness;
4. Spread thin flour on the chopping board, take out the refrigerated dough, roll it into a rectangle, and put the flaky butter in the middle of the dough;
5. Turn one end of the dough over to the center and cover it on the butter slice;
6. Cover the other end of the dough sheet, press the two ends of the dough sheet, and the butter flakes will be wrapped in the dough sheet;
7. Roll out the dough in one direction;
8. Fold inward from 1/3 on each side to complete a 3-fold. Repeat the previous step, fold 3 times in total, after each fold, put the dough in the refrigerator to relax for 30 minutes;
9. Finally, roll the dough into a rectangular slice with a thickness of 0.3 cm, roll it up from the long side, and roll it into a cylindrical shape. Wrap it with plastic wrap and put it in the refrigerator for 20 minutes.
10. Put the whipped cream, milk, and fine sugar in a milk pan on low heat until the fine sugar melts, leave to cool, add the egg yolk and stir evenly, sieve in the low powder and mix well, sieve the egg liquid, and the egg tart liquid is ready . Take out the tart crust dough, use a knife to cut into small doses about 1.5 cm thick, squeeze the small doses by hand, put them into the tart mold, and slowly push up from the bottom with your thumb to make the tart crust more than the tart mold Slightly higher
11. Pour the tart liquid into the tart crust about 7 minutes full;
12. Preheat the oven in advance at 220 degrees, put the prepared egg tarts in the middle of the preheated oven, and bake for about 15-18 minutes;
13. When the surface of the egg tart is golden, it can be baked.
