Portuguese Egg Tart thin

Published Jan 16, 2023 at 15:19pm ET

Food Material List

1 Medium gluten flour (tart skin) 300g
2 Butter (tart skin) 40g
3 Fine granulated sugar (tart skin) 10g
4 Water (tart skin) 140g
5 Salt (tart skin) 1g
6 Wrap in butter (tart skin) 180g
7 Light cream (tart) 180g
8 Milk (tart) 150g
9 Egg yolk (tart) 5
10 Fine granulated sugar (tart) 75g
11 Low gluten powder (tart solution) 10g

Operational steps

1 Mix all the ingredients except butter into a smooth dough, wrap them in a fresh-keeping film and put them in the refrigerator for half an hour.
2 Cut the butter into thin slices and put it in a fresh-keeping bag. Press it into thin, uniform rectangular slices with a rolling pin.
3 Take out the frozen dough and roll it into a rectangle twice the size of the butter sheet. Place the butter sheet on the sheet. Cover both ends of the sheet on the butter sheet and press both ends to death.
4 Roll the dough in one direction and fold inward from 1/3 of both sides to complete a three fold.
5 Repeat step 4 three times. Put the dough in the refrigerator for 30 minutes after folding.
6 Finally, roll the dough into a 0.3 cm thin rectangular sheet, roll up the long side into a cylinder, wrap it in a fresh-keeping film and refrigerate for 20 minutes.
7 Heat the light butter, milk and sugar in the milk pot over low heat until the sugar melts and leaves the fire to cool.
8 Add egg yolk and mix well. Sift in starch and mix well. Sift and reserve.
9 Take out the tart dough, cut it into small dosage of 1 cm, dip it in flour, put it into the tart mould, dip the flour on one side and push it up slowly with your thumb, so that the tart skin is slightly higher than the tart mould.
10 Put the tart mixture into the tart skin about seven minutes full, oven 220 degrees, 15 to 18 minutes until the tart surface is brown.

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