Hi! Today, I made a crispy Portuguese-style egg tart
If you like crispy egg tart, make sure to try it once 🙂
▶︎ Mold size
Total: 280mm * 180mm
One hole: 70mm diameter * 30mm height
*If the size is smaller than the mold I used, I recommend cutting the amount of custard cream in half!
▶︎ Ingredients (12 pieces)
- for Pastry dough:
150g All-purpose flour
35g Unsalted butter
80g Unsalted butter (for peeling)
- for Custard cream:
6 Egg yolks
25g Corn starch
370g Heavy cream
1 Vanilla bean (or Vanilla extract 1Tsp)
– Making dough
1. Add cold butter to sieve all-purpose flour and mix with spatula or hand.
2. Mix salt in water and put in all-purpose flour.
3. Mix lightly with a spatula.
4. If the dough is lumpy, pat it with your hands and spread it thinly using a rolling pin.
5. Spread 1/3 of the butter at room temperature over the dough.
6. After applying butter, fold the dough and wrap it in a wrap and put it in the refrigerator for 1 hour.
7. After an hour, use a rolling pin to push the dough back.
8. Take 1/2 of the remaining butter and spread over the dough.
9. Fold the dough and wrap it with a wrap and put it in for 30 minutes.
After 30 minutes, push the dough back to the rolling pin.
11. Take the remaining butter and spread over the dough.
12. Roll the dough round and wrap it in a wrap and store in the refrigerator for the last 30 minutes.
– Making a filling.
13. Separate egg yolks and whites.
14. Add sugar from separated yolk and mix.
15. Add all-purpose flour and mix one more time.
16. Put milk, whipped cream, and vanilla bean in a pot and boil over low heat.
17. And please cool it down.
18. Add warm milk to yolk and mix.
19. Place the finished filling in a pot or a good container to pour.
20. Spread butter evenly on egg tart pan.
21. Take out the dough stored in the refrigerator and cut it regularly with a knife.
22. Put the cut dough into a mold and spread it out with your fingers.
23. Pour about 90% of the filling into the dough.
24. Put it in a preheated 180-degree oven, bake it for 30 minutes, put it on a cooling net and cool it down before you eat it.