Mango egg tart

Overview

This egg tart is specially made for pastry events. The pastry is made of flaky butter. The layers of the skin are very clear and the texture is crispy. The tart water adds fresh mango to the original egg tart, which has a richer taste and does not taste too sweet. Those who like egg tarts may wish to try it

Tags

• baking
• children
• paita
• afternoon tea
• butter
• cake flour
• condensed milk
• corn starch
• diced mango
• egg yolk
• high gluten flour
• sugar
• whipping cream
• flaky butter
• milk
• salt
• water

Ingredients

Steps

1. 1 Make the tart crust first: put the flour and butter in the main ingredients into a basin. Use the frozen butter directly without thawing

   

2. 2 Knead it repeatedly with your hands into small particles, similar to corn grits

   

3. 3 Add water and salt and mix into a dough. Make a cross on the dough with a knife, then cover with plastic wrap and refrigerate for half an hour to allow the dough to fully relax

   

4. 4 Roll out the relaxed dough slightly, and I rolled it into a round shape. In fact, it is most convenient to roll it into a shape with four corners. The flaky butter has been softened in advance to the same softness and hardness as the dough, which makes it easier to operate.

   

5. 5 Bao Yanshi

   

6. 6 Use a rolling pin to press it first. Do not roll it out directly. Pressing it first and then rolling it out will make it more even

   

7. 7 Then fold it in half left and right, wrap it in plastic wrap and continue to refrigerate for about half an hour

   

8. 8 Take it out, roll it out and fold it in half again, and continue to refrigerate for about half an hour. Do this action a total of 3 times.

   

9. 9 Finally, roll it out again and roll it into a large piece with a thickness of about 3 mm. Sprinkle a little high-gluten flour on the surface

   

10. 10 Roll up from one side and cut into small pieces

    

11. 11 Take a small piece of dough, put it into the tart mold, and then use your thumb to push it from the middle to the sides. Pay attention to the sides being appropriately thicker. This will produce a good finished product with obvious layers

    

12. 12 I usually make a lot at one time, and if I can’t use it up, I move it directly to the foil tart mold, stack it up and freeze it in the refrigerator. When I use it, I can take it out and use it directly

    

13. 13 Next make the tart water. Add milk, starch and sugar and mix thoroughly

    

14. 14 Then bring to a boil over low heat and remove from heat

    

15. 15 Beat the egg yolks and slowly pour them into the milk liquid, stirring quickly while pouring to prevent the egg yolks from clumping

    

16. 16 Thoroughly stir the egg milk liquid

    

17. 17 Add condensed milk and mix thoroughly

    

18. 18 Add light cream and mix thoroughly

    

19. 19 Sieve the egg tart water to make the finished product more delicate

    

20. 20 Mango diced

    

21. 21 First put the diced mango into the tart crust

    

22. 22 Pour in the sieved tart water.

    

23. 23 Preheat the oven to 200 degrees for 5 minutes

    

24. 24 Bake in the oven for 15 minutes

    

25. 25 When baking, the water in the tart rises so high that you can see it tumbling

    

26. 26 The baked egg tarts came out of the oven. When they were just taken out, the water in the egg tarts was still bulging

    

27. 27 It will collapse a lot after it cools down. Personally, I think it tastes best when eaten while it’s hot