portugese egg tart 酥皮葡式蛋挞 (*´ڡ`●)

i think i caught the dim sum fever… (●♡∀♡) no idea how it happened, but i really enjoy spending hours in the kitchen making these little snacks.. (ღ˘⌣˘ღ)

Recipe from a Fuijian Xindongfang Culinary School Chef via Baidu 文库
中文食谱可参考以上百度文库链接

Ingredients

Egg tart filling
180g whipping cream
140g milk
80g caster sugar
4 egg yolk
15g cake flour
15g condense milk

Pastry dough
220g cake flour
30g bread flour
40g butter, softened
5g caster sugar
1.5g salt
125g water

180g butter (for laminating)

Directions

– prepare tart filling ~ place all ingredients except egg yolk into saucepan and warm up over low heat till it begins to boil. remove from stove, and place in bowl to cool. stir in egg yolk (whisked) once milk mixture has cooled and set aside
– prepare pastry dough ~ knead all ingredients together except butter (40g) till it comes together. add in butter and incorporate well. cling wrap dough, and allow dough to rest for 20 mins

roll 180g butter into a rectangular sheet

roll rested dough into a sheet at least 3x longer than the butter sheet and place butter sheet in the middle of dough

enclose butter sheet inside dough by overlapping the dough flaps and seal seams well. rest pastry dough in fridge for 20 mins

remove pastry dough from fridge and roll out into a long rectangular sheet

make quarter folds towards the centre of the dough..

… then further fold the dough into half

roll pastry dough out into a rectangular sheet once again

and repeat the same process with quarter folds

and then folding it into half again. rest dough in fridge for 20 mins

remove rested dough from fridge and roll it out once again into a long rectangular sheet

this time, do an envelope (i.e. 3 folds) fold

once again, roll dough out into a rectangular sheet…

… and make an envelope fold again. chill pastry dough for 20 mins

remove dough from fridge and roll into a 0.5 – 0.8cm thick sheet

starting from lengthwise, roll pastry dough into a swiss roll and cling wrap tightly. freeze for 20 mins

slice frozen pastry dough into 1.5cm thickness portions (c. 20g each)

roll each portion out (slightly) into a round disc. sift some flour on top of each disc

using fingers (dough being floured side facing up), shape dough into moulds with a bit of dough slightly higher than the mould

pour filling into tart base ~ about 80% full

– bake tarts in preheated oven of 210 degrees on middle rack for 23 mins

Personal notes:

very crusty tart shell… well worth the effort (∿°○°)∿ ︵ ǝʌol

– i rolled my butter into a L 23 x W 16cm sheet
– i did not have egg tart mould (or at least i realised!! ʅ(｡◔‸◔｡)ʃ) so i used mini fluted fruit tart moulds, which is 8cm in diameter
– i had to slice the dough into 2cm in thickness to fit the mould better, and made 18 tart shells. however, my tart filling was only sufficient for 13 tarts
– my tarts were baked for 23 mins exactly. for those that did not brown, i baked for another 2 mins and removed from the oven
– i used evaporated milk instead of condense milk (no reason why… just trying to use up the very little that’s remaining in the fridge)
– i filled my tart to 70% full

I’m submitting this post to the Hong Kong/Macau event of Asian Food Fest (AFF) organised by Wendy from Table for 2 and hosted by Annie from Annielicious Food

Pollution index: 415 (hazardous)