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.
6.
3 egg yolks, 200g Ou Debao whipped cream, 100ml milk, 40g fine sugar, 10g corn starch, mix well to make egg tart water.
7.
Pour the egg tart water about 8 minutes full.
8.
Preheat at 170°C for 5 minutes, then put the middle layer on the baking tray and bake for about 30 minutes.
9.
The tart water has swelled up, observe the changes on the surface of the tart, and don't burn it too much.
10.
Portuguese tarts are out!
11.
The egg tart filling is creamy and tender, and the outer skin is crispy. I love egg tart filling the most!
