How to make egg tarts

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  1. First melt 30g butter in water, then add the weighed all-purpose flour, sugar , 1 teaspoon of salt, add appropriate amount of water to knead the noodles

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  2. As long as the dough is not sticky, cover it Cover with plastic wrap and let it rest in the refrigerator for 30 minutes

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  3.Put 80g butter into a plastic bag and roll it into thin slices.Refrigerate for 20 minutes

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  4. Roll the refrigerated dough into a rectangle, roll it out thinner, and put it on Wrap the refrigerated butter slices with the seam facing down, then roll them into a rectangular shape (I forgot to take pictures of the steps), fold them like a quilt, wrap them in plastic wrap and put them in the refrigerator for 30 minutes (repeat the quilt folding step twice and put it in the refrigerator) Refrigerated)

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  5. Roll the dough into a long shape, roll it up (wrap it tightly), and cover it with plastic wrap Let it rise for 10 minutes, then cut into small pieces

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  6. Dip your fingers in some flour, and then divide the dough into small pieces.Place the egg tart mould, the middle should be thin and the surrounding skin should be thicker, higher than the tart mould, then add the chopped candied dates

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  7.Tart liquid: add 20g sugar to the milk, heat and stir evenly, add 4 egg yolks to the cream, stir evenly, then add the cooled milk to the cream

• 8.Pour in the tart liquid
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  9.Put in the oven at 190 degrees for 20 minutes