PORTUGUESE EGG TARTS

Egg tart is a combination of pastry and custard. Especially, portuguese egg tart consists of custard in a puff pastry. It's well known for caramelized surface. Today I made puff pastry for this tart being lucky with cool weather. It came out perfect. Nice layers of butter did the job. So creamy, so relaxing they are.

 

 

PORTUGUESE EGG TARTS

 

yields 21 small tarts + 6 medium-sized tarts

 

 

Ingredients

 

for puff pastry

 

cake flour 100g

bread flour 100g

water 100g

salt 4g

butter 20g

roll-in butter 120g

 

for filling

 

heavy cream 90g

sugar 90g

3 egg yolk(50g)

constarch 1.5Tbsp

milk 390g

salt 1/4tsp

vanilla extract 1/2tsp

 

 

Instructions

 

First, you should make dough for puff pastry. Combine both flour and 20g butter until crumble-like. Dissolve salt in water and add to the flour mixture. Lightly knead until all flour is hydrated. Place the dough in the refrigrator for 30 minutes. Meanwhile, place 120g butter in a zip lock bag and make square butter. Put it in the refrigerator.

When the dough has chilled sufficiently, roll it out to about 20cm-square. Place butter in center and cover with the dough. Roll out to 3 times lengthwise. Fold into 3. Place it in the freezer for 20 minutes. Turn the dough 90-degrees and repeat the process 2 more times. 3 fold 3 times.

Roll out the dough and cut using round-shped cookie cutter. Place it in the medium or small sized muffin pan. Press firmly with your finger. When it's done put it in the refrigerator or freezer until chilled.

To make the filling, combine all ingredients besides vanilla in a saucepan, on medium heat, stir the mixture constantly until thickened. Cool in ice water until completely chilled. Then add vanilla, stir well.

Preheat the oven to 220℃ and place the oven rack to medium-high. Pour the filling into pastry and bake for 25 minutes(for small tarts) or 35 minutes(for medium-sized tarts). After half of the baking time, reduce the oven temperature to 200℃. When it's done, cool for 10 minutes and carefully remove the tarts from the pan. Enjoy either warm or cool, really whenever.