Portuguese Egg Tart with Thousand-Layer Pastry

Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Advanced.

Steps to Cook Portuguese Egg Tart with Thousand-Layer Pastry

Mix cake flour, water, salt, and 20g butter

Knead into crumbs

Form into a dough, wrap in plastic wrap, and refrigerate for half an hour

Roll out the chilled dough into a thin pancake, place thin slices of 65g butter on it, covering 1/3 of the pancake’s area

Fold from both ends towards the middle, enclosing the butter

Roll out a bit thinner

Fold both sides towards the middle, fold 4 layers in total, refrigerate for 10 minutes. Roll out again after refrigeration, fold, repeat this process 4-5 times

After the final rolling, roll into a log

Cut into small round pieces

Dust with flour and place in the egg tart mold, with the floured side facing up, press the dough with your fingers to fill the entire mold

The egg tart pastry should be slightly higher than the mold, once all are done, continue to refrigerate for half an hour

Prepare the egg tart filling by heating milk and caster sugar over low heat until the sugar is completely dissolved, remove from heat, add egg yolks, condensed milk, and whipping cream, mix well

Sieve to obtain a smooth egg tart mixture

Pour the mixture into the pastry shells, fill 70%, you can add some banana slices or other seasonal fruits, make sure the fruits are not too watery

Preheat the oven, top heat at 210 degrees, bottom heat at 180 degrees, bake for 15-20 minutes