How to make puff pastry mango tart

1.First make the egg tart pastry, mix flour, salt, softened 20 grams of butter, sugar and water.

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  2. Knead into a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

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  3. Process the butter for wrapping.65 Put the butter in a plastic bag to soften to room temperature, then roll it out until it is flat.Place in the refrigerator to chill for a while.

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  4. Take out the relaxed dough and butter, with the dough on the bottom and the butter on top, with the surroundings towards the middle Fold to enclose butter.Dust the surface with flour and roll it out into a rectangular shape.

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  5.Fold the rolled out rectangle in half, like folding a quilt.

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  6.Wrap in plastic wrap and refrigerate for 15 minutes.

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  7. Repeat steps 5-6, folding each time and placing it in the refrigerator 15 minute and then proceed to the next fold, completing three folds in total.Finally, roll it into a thin pancake of about 3 mm, then roll it up.

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  8.Cut into 12 portions and dip one side into dry flour.

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  9. Dip the flour side up, put it into the mold, and use your fingers to press it into a thin base , a slightly higher tart crust can be used

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  10.Prepared tart wrappers, Place in the refrigerator to rest for 30 minutes.

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  11. Making egg tart water
  Add sugar to milk and stir until melted, add light Cream, condensed milk, finally add egg yolk and mix well.

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  12. Sieve the egg tart water and set aside.

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  13. Take out the relaxed egg tart shell, add mango slices and tart water until it reaches seven Eight points full.

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  14. Preheat 210 degrees, turn the heat up and down, and bake the middle layer for about 20 minutes.

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  15.Bake five and eat three instantly!

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  16. Super crispy! Not bad!