Papaya egg tart

Overview

How to cook Papaya egg tart at home

Tags

• baking
• paita
• butter
• butter (for wrapping)
• condensed milk
• egg yolk
• high gluten flour
• low gluten flour
• papaya
• tart crust: low-gluten flour
• tart water: light cream
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Tart crust: Cut 180 grams of butter into small slices, put it in a plastic bag, roll it into a rectangular sheet, and store it in the refrigerator for later use.

   

2. 2 Mix the flour, salt, and sugar, soften the butter, and add to the flour mixture. Pour water into the dough to form a dough, wrap it in plastic wrap and refrigerate for 20 minutes to relax

   

3. 3 Roll the dough into a rectangle, about three times the size of the butter piece.

   

4. 4 Place the butter piece in the middle of the dough sheet, fold the left and right sides of the dough sheet toward the middle, and press and glue the top and bottom sides together to release the air bubbles inside.

   

5. 5 Turn it 90 degrees and roll it out into a larger and thinner shape. Be careful not to break the dough and expose the butter.

   

6. 6 After rolling it out, fold the left and right sides toward the middle and fold it into four folds. Divide the entire sheet into four equal parts. Fold the two outermost pieces into the middle ones, and finally fold them together again. In this way, the first quarter fold is completed. Wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

   

7. 7 After folding it 4 times twice, roll it into a 0.3CM thick rectangle, roll it up from one side and put it in the refrigerator for later use.

   

8. 8 The tart shell should be chilled in the refrigerator for 30 minutes before use, and cut into 1.5CM thick slices. Dust one side with flour. Place the flour side up into the tart mold, press it into the shape of the mold with your fingers, and let it rest for 20 minutes.

   

9. 9 At this time, make the tart water: heat and stir the light cream, milk, fine sugar, and condensed milk until the sugar dissolves. Cool to room temperature, add egg yolks and low-gluten flour, mix well, sift to form the tart water, and set aside.

   

10. 10 Relaxed tart crust

    

11. 11 Cut the papaya into small cubes, put one or two pieces into the tart shell, and pour in the tart water seven-quarters full. Preheat the oven to 210 degrees, set the upper and lower heat to the middle level, and wait for about 25 minutes until burnt spots appear on the surface of the tart water.