Portuguese egg tart

Overview

I thought that the prepared puff pastry would have to sit for a while before being used, but I didn't expect to be asked to make egg tarts immediately. As usual, Junzhi's recipe was reduced by half. However, I regretted it later because the portion of 12 was still too much, both for eating and baking. A maximum of 9 can be baked in one oven, and 12 can be squeezed in using a wire rack, but it is too crowded and worrying. I only used half of the puff pastry I made at one time. The rest is frozen in the refrigerator, I don't know when to use it. Egg tarts, thinking of egg tarts again, suddenly I felt very tired. Some people do it for eating, some people do it for making, and what about others? . . . . .

Tags

• baking
• cake flour
• condensed milk
• egg yolk
• mille-feuille pastry dough
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Cut the pastry roll into small rolls about 2.5cm thick

   

3. 3 Place into egg tart mold

   

4. 4 Shape into tart mold through plastic wrap. Relax for more than 20 minutes

   

5. 5 Pour light cream, milk, caster sugar, condensed milk into a bowl

   

6. 6 Stir until sugar dissolves

   

7. 7 Add egg yolk

   

8. 8 Pour in flour

   

9. 9 Mix well

   

10. 10 Sieve twice

    

11. 11 Pour into the tart shell, 7 minutes full

    

12. 12 Place on baking sheet

    

13. 13 Place in the oven, heat up and down at 210 degrees, and bake for 25-40 minutes until charred spots appear

    

14. 14 Out of the oven

    

15. 15 Demold