Ingredient

Pastry Dough

All-purpose flour 150g

unsalted butter 35g

water 65g

salt 2g

3g sugar

unsalted butter 80g

custard cream

6 egg yolks

135g sugar

25g cornstarch or flour

370g fresh cream

250g milk

1 vanilla bean

Recipe

Making dough

1. Add cold butter to the sifted flour once and mix well with a spoon or hand.

2. Mix salt with water and add to flour.

3. Mix gently with a spatula.

4. If the dough is lumpy, knead the dough with your hands and use a rolling pin to flatten it out.

5. Spread 1/3 of the butter at room temperature over the dough.

6. After buttering, fold the dough, cover with plastic wrap and place in the refrigerator for 1 hour.

7. After 1 hour, roll the dough with a rolling pin.

8. Take the remaining 1/2 of the butter and spread it evenly over the dough.

9. Fold the dough, cover it with cling film and let it rest for 30 minutes.

10. After 30 minutes, roll the dough with a rolling pin.

11. Take the remaining butter and spread it generously over the dough.

12. Roll the dough into a ball, cover it with cling film, and then store it in the refrigerator for 30 minutes.

Multiplying

13. Separate egg yolks and whites.

14. Add the sugar from the separated yolk and mix well.

15. Add cornstarch or all-purpose flour and mix again.

16. Put the milk, cream and vanilla in a saucepan and bring to a boil over low heat.

17. Cool and warm.

18. Add warm milk to the yolk powder and mix well.

19. Serve in a kettle or pourable bowl.

Bake

20. Butter the egg tart mold first.

21. Take out the dough stored in the refrigerator, use a knife to cut it evenly.

22. Put the cut dough into the mold, use your fingers to thin it to fit the mold.

23. Pour only the filling made into the dough to 90%.

24. Place in a preheated oven at 180℃ (356℉) and bake for 30 minutes, then take it out and let it cool on the grille before eating!