Portuguese egg tarts with homemade tart crust
Overview
It is recommended not to buy ready-made egg tart shells to save trouble. Many egg tart shells are made of shortening in order to have more layers. In addition, to reduce costs, hydrogenated vegetable oil contains trans fat, which is very bad for health. You can make more tart shells and put the rest in the freezer. There is no problem in using it within a month. Just take it out in advance and defrost it and then make the tart shell.
Tags
Ingredients
Steps
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Knead 100g of flour and 50g of pre-melted butter into an oily crust; knead 100g of flour, 30g of pre-melted butter and 50ml of water into a watery crust. The top one is oily skin and the bottom one is water skin.
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Roll the oil skin and water skin into thin skins respectively, and wrap the water skin with the oil skin.
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Fold in half several times and roll out again.
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Make a round shape on the egg tart shell according to the size of the egg tart mold, put it into the egg tart mold and make the tart shell by hand.
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Place the remaining tart crust in the freezer. There is a complete tart crust left over from what I made this time. You can take it out directly when making another egg tart within a month. After the tart crust is defrosted, you can press the egg tart mold to make the tart crust.
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egg yolks, 200g Odebao whipping cream, 100ml milk, 40g fine sugar, 10g corn starch, stir evenly to make egg tart water.
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Pour in the egg tart water about 8 minutes full.
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Preheat at 170 degrees for 5 minutes, then place the baking pan in the middle and bake for about 30 minutes.
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The egg tart water has swelled up, observe the changes on the surface of the egg tart, and don't bake it too much.
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The Portuguese tarts are out!
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The egg tart filling is creamy and tender, and the crust is crispy. I love the egg tart filling the most!
