Portuguese egg tart
Overview
Portuguese egg tart, also known as Portuguese cream tart, caramel macchiato egg tart, and Portuguese tart in Hong Kong, Macao and Guangdong, is a small buttery pastry pie, a type of egg tart, characterized by its burnt surface (caramelized after overheating of sugar). In 1989, the Englishman Andrew Stow brought Portuguese tarts to Macau. After switching to British custard filling and reducing the amount of sugar, many people came to it and it became a famous snack in Macau.
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Ingredients
Steps
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Prepare all the ingredients first, then take a small milk pot, pour the milk, light cream, condensed milk, and sugar into the small milk pot, and heat over low heat until the sugar is completely melted!
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After melting, turn off the heat, sift in the low-gluten flour, and mix thoroughly!
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Take a sieve and sift the evenly mixed egg tart liquid. This will allow you to sift out the large flour particles that have not been mixed evenly!
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Prepare the tart shell, pour the sifted egg tart liquid into it, only eight percent of it is full!
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Preheat the oven to about 200 degrees, put it in the middle rack of the oven and bake for 20 minutes, until small burn marks appear on the surface and it's ready to be baked!
