Portuguese egg tart

Mix flour, sugar, and salt evenly, add 20 grams of softened butter, and knead evenly.

Add water and knead into a uniform and smooth dough.

Wrap the dough in cling film and refrigerate for half an hour.

Cut the butter into thin pieces and place in a Ziploc bag.

Roll it into thin slices of even thickness and place in the refrigerator.

Sprinkle an appropriate amount of flour on a cutting board, take out the dough, and roll it out into a dough three times the size of the butter sheet.

Place the butter piece in the middle of the dough, cover the left and right pieces of dough, and wrap the butter piece.

Roll the dough into a regular-shaped sheet and fold the sides toward the middle.

Fold the dough in half again, wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

Roll out into regular shaped slices.

Fold both sides toward the middle, and then fold in half again.

Roll out into a regular-shaped sheet and repeat the process of folding and rolling into a thin sheet again.

Roll up the dough and place in the refrigerator for 30 minutes.

Cut the dough into 12 equal parts.

Dust a cutting board with flour, dip the dough into the flour, and roll out into a thin round piece.

Press the dough sheet into the tart mold.

Put the whipping cream, milk, condensed milk and sugar into a pot, heat over low heat until the sugar is completely dissolved but not boiling, let cool and set aside.

Add egg yolk liquid and stir evenly. I ran out of eggs and used two yolks and one whole egg.

Sift in the flour and cornstarch, stir evenly, and filter the egg tart liquid through a mesh.

Pour the egg tart liquid into the egg tart mold. Preheat the oven to 200 degrees and bake for about 20 minutes.

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