Portuguese Egg Tart with Homemade Tart Crust

Name: Portuguese Egg Tart with Homemade Tart Crust
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 200g Odebo Whipped Cream; 50ml water; 10g corn starch; 100ml milk; 80g Anjia Butter; 3 pcs yolk; 40g Caster sugar

by cilver

4.7 (1)

Favorite

1

Difficulty

Hard

Time

30m

Serving

2

It is recommended not to buy ready-made custard crusts in order to save trouble. Many custard crusts are made of shortening for more layers. In addition, to reduce costs, hydrogenated vegetable oils contain trans fats, which are very bad for health. You can make more tart wrappers, and keep the rest in the freezer. There is no problem to use within one month. Just take it out in advance to thaw and make tart wrappers. "

Ingredients

Portuguese Egg Tart with Homemade Tart Crust

1. Knead 100g of flour and 50g of melted butter in advance to form an oily crust; knead 100g of flour, 30g of melted butter in advance and 50ml of water to form a watery crust. The top one is oily skin, and the bottom one is water skin.

2. The oily skin and the watery skin are rolled into thin skins respectively, and the oily skin wraps the watery skin.

3. Fold it in half and roll it out again.

4. According to the size of the egg tart mold, the egg tart crust is rounded and put into the egg tart mold to make the tart crust by hand.

5. Place the remaining tart wrappers in the freezer. This time I made a complete tart crust. You can make the tart again within a month and you can take it out directly. After the tart crust is thawed, you can press the tart mold to make the tart crust.