Portuguese Tart

by Mrc96

5.0 (1)
Favorite
1

Difficulty

Normal

Time

20m

Serving

2

Delicate, smooth and pure milk, crispy puff pastry with multiple layers"

Portuguese Tart

1. 64g unsalted butter, I used "French President Unsalted Butter"

2. 20g unsalted butter

3. Low-gluten flour 125g"1~3 steps are used to make meringues. For those who are impatient, it is recommended to buy meringues directly outside or at night.

4. Sprinkle salt on low-gluten flour and stir evenly with your fingertips

5. Pour in the water and 20g of butter and stir by hand

6. Knead into a smooth dough, put it in the refrigerator for half an hour

7. Spread 64g of butter on the insurance film, wrap it up, and flatten it out with a rolling dough

8. Roll out the dough and put the flattened butter on top

9. Fold the sides of the dough and wrap the butter. Try not to pack too much gas in it. Turn the opening down and roll it into a regular rectangle with a rolling pin. Fold the left and right sides in the middle, like a cup, fold it 3 times in total. ,After stacking and refrigerating for 15 minutes each time, roll it out toward the direction of the opening, make it into a regular rectangle again, fold it again, and so on

10. After the last refrigeration in the refrigerator, roll it out into a rectangular shape and roll it up at one end, as shown in the picture, and finally become a cylinder

11. Cut in equal parts

12. Stick one side with flour, press the thumb of both hands into a pot shape, press the side with the flour, the higher the bottom plate is 2cm out of the mold

13. Boil the milk on a medium-low heat in a pan, pour all the fine sugar in, and stir until the fine sugar melts. Take it out and leave it at room temperature. Pour in whipped cream, 2 egg yolks, and condensed milk. Stir evenly with a whisk. Okay, pour it into the meringue, about 70 to 80%.

14. Put the egg tarts in a preheated oven at 200°, put it on the middle layer, and bake for 15 minutes. I heat it up to 210° and then to 180°. The grilled tart noodles have an attractive focus, and the pastry is smooth.

Tips:

I sincerely suggest that you buy meringues outside and make them yourself. It’s really disgusting. I failed the first time, but barely succeeded the second time.
I am going to make 9 egg tarts

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