Strawberry Egg Tart&Yellow Peach Egg Tart&Portuguese Egg Tart

Overview

I learned this recipe from a nun. The Portuguese egg tarts are really super simple. . . . . This recipe can make 42 egg tarts! If you can’t finish the egg tart crust, you can store it in the refrigerator and defrost it naturally when you eat it! It’s better to eat the egg tart liquid as you go!

Tags

• baking
• butter
• canned yellow peach
• cheese powder
• condensed milk
• egg yolk
• high gluten flour
• low gluten flour
• maggie lin
• raisins
• strawberry
• sugar
• whipping cream
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 How to make thousand-layer puff pastry 👇 (In addition to making Portuguese egg tarts, this kind of puff pastry can also be used to make various puff pastry pies)

   

2. 2 Prepare the pastry ingredients (butter and margarine are softened at room temperature in advance. If margarine is not available, you can use the same amount of butter instead. In fact, butter is healthier than margarine, but it melts easily when rolling out the dough. It needs to be kept in the refrigerator to shape to prevent the oil from merging with the dough)

   

3. 3 Sift together low-gluten flour, high-gluten flour, powdered sugar, and salt

   

4. 4 Soften the butter at room temperature (remember, it’s softening, not melting)

   

5. 5 Mix the butter and flour together and knead them into wet powdery granules (hold the ball in your hands and it will fall apart as soon as you knead it)

   

6. 6 Add water and stir

   

7. 7 Mix the water and flour and knead until it forms a smooth dough. Cover it with plastic wrap and place it in the refrigerator to rest for 20 minutes

   

8. 8 Let the margarine soften at room temperature and prepare a sealed bag (you can also use a fresh-keeping bag)

   

9. 9 Put the margarine into a sealed bag, remove the air, seal it well, roll it into a sheet with a rolling pin, put it in the refrigerator for 5 minutes, and set it

   

10. 10 Sprinkle with flour and take out the rested dough

    

11. 11 Use a rolling pin to roll the dough into a rectangular shape, about three times as long as the margarine slices, and a little wider than the margarine slices (I rolled it wider this time!)

    

12. 12 Place the margarine slices in the middle of the dough

    

13. 13 As shown in the picture, wrap the margarine with dough (a total of 30% off)

    

14. 14 After covering the dough, squeeze out the air inside the dough and margarine, press both ends of the opening to lock the margarine to prevent it from breaking when rolling out the dough below! (This time the dough was rolled out wider and the excess edges were cut off. Friends, don’t follow this example. Although the effect is not big, it will be oily!)

    

15. 15 (1) Continue to roll the dough into a long shape, it should be almost long, it does not need to be too thin (remember the steps marked with numbers, these steps need to be used repeatedly, which is the legendary repeated quilt rolling method)

    

16. 16 (2) Divide the rolled out dough into four parts visually and fold both sides towards the center, as shown in the picture

    

17. 17 (3) Continue to fold the surface in half, as shown in the picture (a total of 4 folds)

    

18. 18 (4) Roll the folded leather into a long shape. The length and thickness are not limited, it’s almost enough! (Try not to be too thin, as it will easily break the skin and expose it)

    

19. 19 Repeat the four steps (1), (2), (3), and (4) three to four times (note! During the rolling process, if the dough feels soft, it means that the margarine has softened. At this time, stop rolling the dough immediately, put the dough in the refrigerator for a while to restore the hardness of the margarine, and then continue to roll it out! Otherwise, the margarine will be integrated into the dough and the layered effect will not be achieved)

    

20. 20 After folding the quilt and rolling the dough 4 times, roll out the dough thinly, roll it up, wrap it in plastic wrap and set it aside (you can roll it out a little thinner at this time. If it is used for making pie snacks, you can sprinkle flour on the surface to prevent it from sticking together, then roll it up and set aside)

    

21. 21 👇 Now let’s start making egg tarts (the so-called custard liquid)

    

22. 22 Prepare the ingredients (I forgot to put the low-gluten flour in the ingredients in the picture! I feel like the condition is not good this time, damn!)

    

23. 23 Mix the whipping cream, milk, sugar, condensed milk and cheese powder together, pour it into a pot, heat it, stir until the sugar melts, stop the heat and let it cool

    

24. 24 Cool the milk to room temperature, pour it into a container and set aside! Open the eggs, separate the yolks and set aside

    

25. 25 Pour the beaten egg yolk into the milk and mix well

    

26. 26 Sieve the stirred egg milk liquid, skim off the foam on the surface, cover with plastic wrap and store in the refrigerator for later use

    

27. 27 👇Finally we can start making egg tarts

    

28. 28 Take out the puff pastry rolls and set aside, take out the egg tart mold and the disposable egg tart foil mold, and put the disposable egg tart mold on top of the egg tart mold and set aside! Take it out (I plan to make more crusts and freeze them in the refrigerator. If you want to eat them in the future, you can take them out and defrost them at any time. It’s convenient! So I use disposable egg tart foil molds! Disposable foil molds are difficult to operate and are easy to deform. Putting an egg tart mold on it can prevent deformation! This is what the nun sister taught me!)

    

29. 29 Cut the puff pastry roll into 1.5cm thickness (cut as you like! To prevent the surface of the dough from hardening, if you are slow at work, you can cover the roll with a plastic wrap!)

    

30. 30 Apply flour to one side of the dough block, with the flour side facing up, and place it on the tin foil mold set with the egg tart mold (remember, the side without flour is facing down)

    

31. 31 Use two thumbs to press the dough side by side until it completely fits the tin foil mold, as shown in the picture

    

32. 32 Place the prepared egg tart crust in the baking pan to rest for 20 minutes to prevent the dough from shrinking during baking and squeezing out the egg milk! (Other extra tart shells can be folded, put in a plastic bag, written with the date, and frozen in the refrigerator for later use)

    

33. 33 While the tart crust is relaxing, start preparing fillings. Cut the strawberries and peaches into cubes and set aside. Soak the raisins in red wine for a while and set aside! (Since I am not a strong drinker, raisins are used directly without soaking in red wine! The fillings of the egg tarts can be filled with various fillings according to personal preferences! I happen to have yellow peaches and strawberries at home, so I made three flavors this time! If you like salty ones, You can omit the sugar and condensed milk when making the custard, and just use an appropriate amount of salt. There are many salty fillings. My favorite is the bacon one, and the Orleans chicken is also great! However, my favorite is the yogurt-flavored custard!

    

34. 34 Put the filling on the bottom of the tart crust

    

35. 35 Slowly pour in the egg milk until it is 7 or 8 minutes full! (The custard can be used right out of the refrigerator, no need to defrost it! Do not fill the custard full, it will expand when baking, and it will easily overflow if it is full)

    

36. 36 Preheat the oven to 220 degrees for 5 minutes, put the egg tart in the middle layer, bake at 200 degrees for 20 minutes

    

37. 37 Bake until the surface is browned and the expansion of the evaporated milk is reduced!

    

38. 38 Okay, you can start eating. . . .