Portuguese Egg Tart



Pastry A:
2 ½ cup flour (low gluten) or cake flour

Pastry B:
2 tbsp shortening / butter
¼ tsp salt
1 egg
approximately 1/3 cup ice water

¾ cup butter

Filling:
¼ cup granulated sugar
¼ cup milk
¼ cup whipping cream
4 egg yolks

Method:

1. Sift A into a mixing bowl, add ingredients B and mix until it forms into a smooth ball. Chill in fridge for 30 minutes.

2. Bring butter to room temp, and cut into slices approximately 3mm thick.

3. Roll dough out into a big rectangle and arrange butter pieces on half of the dough, fold dough over to cover the butter pieces, press with hands and then roll out with rolling pin. Sprinkle top with flour, cover with plastic wrap and let rest for 30 minutes.

4. Turn dough a quarter turn, fold into threes (like a letter) and roll out. Cover with plastic wrap and let rest for 30 minutes. Repeat this 3 or 4 times.

5. Finally, roll the dough out into a large rectangle and fold onto itself like a jelly-roll. Let it rest in the fridge for about 30 minutes.

6. Meanwhile, prepare tart filling by boiling the cream and milk gently and add the sugar to dissolve. Let cool slightly and add little by little into beaten egg yolks.

7. Strain through a tea strainer.

8. Preheat oven to 275F. Butter and flour a six-cup muffin pan.

9. Cut six 1cm thick slices from the rolled up dough (about 1 ounce each). Store the rest of the dough in fridge or freezer for later use.

10. Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup.

11. Line the muffin cups and fill with egg mixture about ¾ full (about 2 tbsp per muffin cup)

12. Bake at 350F for 15-20 minutes, until brown spots appear on the surface of the filling.

13. Cool slightly on rack before removing.

14. Eat one right away to enjoy the flaky crust and the piping hot custard filling.

Enjoy!! Here is some photos on my egg tarts.


Comments

Post a Comment

Popular posts from this blog

Woo Tau Kow (Steam Yam Cake)

Image
Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s
Read more

Siew Yoke - Chinese Crispy Roast Pork

Image
I was tempted by my friends here for being try on the siew yoke again. I was success this time after I've read so many recipes and combine it all together. Of course avoid the last failed lesson... this is what I had done! Ingredients 2 strips of belly pork with rind preferably 2 inches wide x 8 inches length 4 bamboo skewers 1 tsp salt 1 tsp oil (A): 2 cups water + 2 tbsp vinegar (for scalding the rind) (B): 1 tsp Chinese five-spice powder 1 tsp garlic powder 1/2 tsp sugar Method 1. Combine water and vinegar and bring to a boil. Scald the skin of the pork with the hot vinegar mixture. Wipe dry. Skewer the belly pork strip. 2. Scored the skin with very sharp knife like how you would scored the diamond cut o the squid. Then rub just enough salt on the skin. Rub meat with combined marinade (B) and leave uncovered, rind side up in the room temperature for 12-24hrs to dry out the rind. 3. Turn on oven to 450F, rub the rind with oil, and bake for 20 minutes rind side up. 4. Thereafter
Read more

Kaya

Image
Ingredients: 10pcs Eggs 300g Sugar 450ml Coconut milk 80ml Pandan Juice Few drops green food colouring Method: 1. Mix eggs and sugar together till sugar dissolves. Add coconut milk, pandan juice and a few drops green food colouring and stir well blended. Strain mixture into small pot. 2. Place small pot inside large pot. Puor 5 cup water into large pot, make sure that is does not overflow into small pot. Bring to a boil, stirring continuously till kaya becomes thick and sticky. ** To make pandan juice, blend 4 pieces of pandan leave with water, strain the mixture.
Read more