Main Ingredients:
Flour: 240g (all-purpose flour); Butter: 30g; Sugar: 5g; Salt: 2g; Water: 125g.
Additional Ingredients:
Flour: as needed (for dusting); Butter: 170g (for wrapping inside puff pastry).
Ingredients:
Heavy Cream: 160g; Milk: 120g; Powdered Sugar: 80g; Egg Yolks: 4; Low-gluten Flour: 10g.
Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.
Detailed Cooking Steps for Rich Portuguese Egg Tarts (with Puff Pastry Recipe)
Mix all main ingredients together to form a smooth dough.
After preparation, let the dough rest in the refrigerator for 20 minutes before using.
Cut a cross on the front of the dough, then roll it out flat.
Place butter in the center of the dough (it’s recommended to cut the butter into thick slices).
Fold the corners of the dough to the center.
Fold into a square shape.
Gently roll out into a rectangular thick slice (0.6-0.8cm thick).
Fold the dough in half again (like folding a blanket), then chill in the refrigerator for 10 minutes.
After chilling, roll out the dough into a rectangular shape, then chill in the refrigerator for another 10 minutes. Roll out the chilled dough into a rectangular pastry (0.4cm thick).
Roll the pastry into a long log shape, chill until slightly firm, then cut into 2cm thick pieces.
Dust the bottom of the pastry pieces with a little flour, then shape them in the egg tart molds.
Fill the molds 80% full with the egg tart filling. Preheat the oven to 200 degrees, bake for 20-25 minutes until the egg tart filling develops caramel spots.
Mix all the ingredients for the filling, sift, and it’s ready to use as the egg tart filling.
Be careful not to overfill the tarts with the filling, 80% full is just right.
If you overfill the tarts, the filling may overflow during baking.
Full of delicious filling
