HOW TO MAKE PORTUGUESE EGG TARTS RECIPES

Steps:

• To make the dough for egg tart wrapper: In a large bowl, mix salt with flour. And then cut unsalted butter chunks. Use your hand to rub the flour and butter into fragmental texture. Stir water in and then knead into smooth dough. Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour.
• To prepare the butter wrapped inside: place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt.
• Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle. Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Fold the two sides up.
• Then rotate the wrapper around 90 degree and then roll out into a large rectangle again. Fold the rectangle wrapper to form a four layer wrapper. Place in refrigerator to reset for 20 minutes.
• Then repeat the previous step twice.
• Roll the wrapper into another large rectangle again. Roll it up like the picture shows.
• Cut into wrapper around 25g.
• Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside.
• Use your hand to press the shells slightly from the bottom to top until it is evenly assembled on the modules or bottom slightly thinner than other parts.
• Assemble all the wrappers and reset around 15 minutes.
• To making the custard filling: in a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside. Add egg yolk and mix well.
• Shift the baking powder in, mix well and filter the mixture to get the custard filling.
• To baking the egg tart: pre-heat the oven to 220 degree C.
• Pour the egg custard filling to the crust around 70% to 80% full. Place all egg tarts in and baking for around 25 minutes until the custard is custard is burnt and the crust is brown. If you like darker surface, bake for another 5 minutes and rotate your tray if necessary.
• Remove out and set aside for cooling down a little bit and serve warm.

Steps:

• 1. Preheat the oven to 220C fan-forced or 240C conventional. Grease or spray a medium-sized muffin tin.

  2. Lay the pastry out on the bench and evenly scatter over the sugar and cinnamon. Press the sugar and cinnamon into the pastry with a rolling pin, stretching out the pastry a little in the process. Roll up like a Swiss roll, neatening the ends by pushing them in a little as necessary. Cut the roll into 14 even pieces.

  3. Flatten each pastry disc out in the palm of your hand with your fingers until about 3mm thick. Press the pastry into the prepared muffin moulds and chill for 20 minutes.

  4. For the filling, add the cornflour and lemon juice to a small bowl and mix until combined.

  5. Add the remaining filling ingredients to a large bowl and whisk in the cornflour slurry until combined and smooth.

  6. Divide the filling between the tart shells and cook for 20 minutes, increasing the oven to 250C fan-forced or 270C conventional for the last five minutes. If you like, dust with a little icing sugar to serve.