Portuguese Egg Tart

Name: Portuguese Egg Tart
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 sheets Flying cake crust; 140g Light cream; 140g milk; 30g White sugar; 1 tbsp condensed milk; 4 yolk

by Fish tail

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Portuguese tart, my daughter's favorite snack.
Since her daughters go to school, Yu always likes to bring some small snacks when picking them up from school. First, it can make the little guys happy, and second, it can fill their stomachs, because the fish family’s dinner time is relatively late, so you don’t have to be hungry. The belly waits for a meal.
The fish is lazy, and the tart crust is made of fly cake crust. The fish rolls the fly cake crust into several layers. The effect of making the tart crust is very good, the layers are distinct, and the taste is very crisp. "

Ingredients

4 sheets Flying Cake Crust
140g Light Cream
140g Milk
30g White Sugar
1 tbsp Condensed Milk
4 Yolk

Portuguese Egg Tart

1. Get all the materials ready.

2. First make the tart water, pour the milk into a small pot, and add white sugar.

3. Add whipped cream and stir gently.

4. Add the condensed milk and stir well.

5. Heat on medium and small heat, stirring while heating, until the sugar dissolves and then turn off the heat.

6. Add the egg yolk after cooling until it is not hot, and stir well.

7. Filter it twice with a fine filter.

8. Set aside for later use.

9. The fly cake crust is taken out in advance and thawed.

10. Sprinkle some flour on the chopping board, overlap the two pieces of thawed fly cake crust, and roll the fly cake crust into a rectangle with a rolling pin.

11. Roll up from top to bottom.

12. Wrap it in plastic wrap and put it in the refrigerator for 10 minutes.

13. Take out the flying cake crust, divide a piece of dough into 12 equal parts, gently press the dough with your hands, and overlap them.

14. Then use a rolling pin to roll the overlapping dough into round dough pieces.

15. Put it into the mold, use your big female finger to gently press the bottom (the bottom should be thin to make it crispy), and then pinch it along the edge of the mold.

16. After kneading the tart wrapper, let it rest for 20 minutes and add 70% of the tart water.

17. Put it into the lower layer of the preheated oven, 200 degrees, 20 minutes, bake until the surface of the egg tart water is focused.

18. When putting the tart wrapper into the mold, be sure to press the bottom with your big female finger, because the thin bottom will be crispy.

Tips:
1. The purpose of heating the tart is to dissolve the sugar. If you replace it with powdered sugar, you don't need to heat it, just stir it evenly.

2. After kneading the tart wrapper, let it stand for 20 minutes before adding the water.

3. The height of the tart wrapper should be slightly higher than that of the mold to prevent it from shrinking during the baking process, which will cause the tart water to overflow.

4. The temperature of each oven is different, so pay attention to it when baking, and bake it until the focus of the tart water surface appears to prevent it from being burnt.