Portuguese egg tart

Overview

I like the Portuguese egg tarts very much. I went to Macau once before and ate the famous Mariga egg tarts. It tasted really good. This recipe is one of the more delicious ones I have tried several times. Although it is not as good as the Portuguese tarts in Macau, it tastes much better than those in cake shops outside. You might as well give it a try,

Tags

• baking
• children
• paita
• afternoon tea
• condensed milk
• egg yolk
• low gluten flour
• milk powder
• thousand-layer puff pastry
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Roll the puff pastry into rolls and cut into small pieces about 1cm thick,

   

2. 2 Use your fingers to press along the tart mold,

   

3. 3 The bottom must be thin, as long as it is not broken, try to be as thin as possible,

   

4. 4 All done, this is the amount for 6 egg tarts,

   

5. 5 Mix all the ingredients together, the flour must be sifted, otherwise it will clump,

   

6. 6 Stir evenly and sieve twice to make it more delicate. Pour it into the egg tart shell and make it 60% full. The upper layer should be 220℃ and the lower layer should be 210℃ for about 25 minutes.

   

7. 7 It has distinct layers, is soft and sweet, and tastes great!