I made an egg tart with a crisp texture that has a lively grain. I cut the pie sheet lengthwise, panned it with the side facing out, and baked it. The shape of the pie puffed up while baking was interesting and it was really crispy, so it was so delicious to eat the sheet alone. I think it’s important to work while the dough is cold enough to harden after applying butter and folding for the pie sheet texture to come out well. The filling is soft and light, so the combination with the pie sheet is good. It looks good, so it feels delicious just by looking at it.
– About 9-10 servings
85g Cold water
200g All-purpose flour
45g Unsalted butter
100g Unsalted butter (for filling)
6 Egg yolks
6g Vanilla bean paste
240g Whipping cream
Custard for filling
1. Mix egg yolk, then add sugar and vanilla bean paste and mix.
2. Put milk and fresh cream in a pot and heat until bubbles rise slightly at the edges.
3. Pour a little into the egg yolk mixture and mix, then add the rest and mix well.
4. Filter through a sieve, cover with plastic wrap, and place in the refrigerator.
5. Add sugar and salt to cold water and mix.
6. Add cold unsalted butter to the flour and mix by crushing with your hands.
7. Add water, make a lump with your hands, and flatten it widely with a rolling pin.
8. Apply softened butter at room temperature evenly, fold in 3 sections twice, and wrap with plastic wrap.
9. After resting in the refrigerator for about an hour, repeat the process twice more.
10. After the last work, roll it up, wrap it in plastic wrap, and harden it in the refrigerator for more than an hour.
11. Cut the pie sheet into thick strips and shape into an oven pan.
12. Form the remaining pie sheet into a circle and attach to the inner bottom.
13. Fill 90% of the custard for filling and bake in a 190 degree oven for 40-45 minutes.