On my previous post, I made Hong Kong style egg tart which uses short crust pastry. I have the tendency to repeat baking the same food again and again until it taste the way I want it to be. Needless to say, after weeks of eating Hong Kong style egg tarts I guess we will say sayonara to those tarts for quite a while.
It was only a few days ago, and yes, I am now back in business making egg tarts again!
Fret not, these egg tarts are of different nationality - the Portuguese! Loving those super crispy skin that produce loud crackling sound when you biting down the skin. The custard was soft and oozing out when the crispy puff skin break apart. This is no doubt the best Portugese egg tart that I have ever tried!
- 250g cake flour
- 50g butter
- 3g salt
- 20g sugar
- 120g water
- 100g lard (or ghee)
- 210g heavy cream
- 105ml milk
- 75g sugar
- 2 egg yolks
- 1/2 egg
- Rub flour and butter until sandy.
- Dissolve salt and sugar in warm water, add to flour.
- Mix and rest in the fridge for 15 mins.
- Roll the dough to 1cm thickness.
- Spread 90g of the lard/ghee over, fold the dough into half, seal the edges and chill for 30 minutes.
Roll again to 1cm thickness. Make a *single fold. Chill the dough for another 15 minutes.
- Roll again to 1cm thickness. Make a *single fold. Chill the dough for 30 minutes.
- Meanwhile, mix together fillings. Sieve the fillings to get rid of any lumps or bubbles.
Roll the dough to 2mm thickness, spread the remaining 10g of lard/ghee over. Roll up the dough. (If the dough is too soft at this point, put the dough into freezer for 30 minutes before cutting)
- Slice the roll to about 3cm thick. Lay dough flat.
- Press dough into mould.
- Fill the tart with filling and bake at preheated oven 230C for 25-30 minutes (I followed the temperature used in the recipe and the tarts turned up well, you may adjust the temperature accordingly for your oven).
- 在面团表面均匀涂上90g酥油或猪油，对折, 收口，放入冰箱里松弛30分钟。
- 填注内陷。 放入已预热好的烤箱烤230℃25-30分钟(我是依照食谱给的温度烤来烤蛋塔的。如果有必要，请根据您的烤炉做调整）。