Well, back to start... I have try out doing the Portuguese Egg tart for twice and seems the second time abit fail due to the eagerness...haha I had been searching the internet for egg tart recipes and finally settled on one from a Hong Kong website.
Now here is the recipe:
Pastry A:
2 ½ cup flour (low gluten)
1 tbsp milk powder
Pastry B:
2 tbsp shortening
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
3 egg yolks
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. (for this i have a hard time cause the butter spill out due too much force when i roll...haha! sweat like hell...)
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. (well, i think i only do couple of times coz having trouble with the butter mess that i have create and i keep adding some more flour. It helps...haha!)
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. (jelly-roll? haha use imagination looks like a swiss roll)
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. (I skip this this step coz i couldn't find my tea strainer...wonder where my dad keep it...so fustrated finding it...)
8. Preheat oven to 200F. 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 200C (400F) 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.
This is my first time baking the Portuguese Egg tart...
Well this is the second time i bake it...well as you can see its abit overcook. Anyway i will try again in sometime.
1 comment:
Hi, i am a fan of the portuguese egg tart too. Made them last night, my recipe is slightly different. You might wanna compare. Hope you are not offended
http://vanessafrida.livejournal.com/76279.html
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