Portuguese Egg Tart

Flavor: Milky; Technique: Baking; Time-consuming: Several hours; Difficulty: Advanced.

Steps for cooking Portuguese Egg Tart

Roll the puff pastry dough into a rectangle with a thickness of about 0.3cm

Roll it up

Roll it up

Put it in the refrigerator to relax for 30 minutes, and then cut the chilled puff pastry roll into small rolls with a thickness of 1.5cm

Prepare the egg tart mold

Dip a small roll in flour

Put it in the egg tart mold with the floured side facing up

Press it down with your thumb in the middle

Use two thumbs to shape the small roll into the shape of an egg tart mold. Start preparing the tart water.

Ingredients for tart water: 220g heavy cream, 160g milk, 80g powdered sugar, 15g low-gluten flour, 15g condensed milk, 4 egg yolks

Separate the egg yolks

Weigh the heavy cream

Add fresh milk

Add condensed milk

Add powdered sugar

Add egg yolk mixture

Add low-gluten flour

Be sure to sift it

Finished tart water

Add tart water to the egg tart mold, filling it about 70% full

Portuguese Egg Tart