How to make Portuguese egg tarts with custard sauce

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  1.First make the custard sauce version of the tart water.Pour the whipping cream, milk, caster sugar, and cake flour into a small milk pot, heat over low heat until thickened, then turn off the heat and continue stirring for about 2 minutes.

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  2.After stirring, sift it once to remove incomplete integration The low powder can make the later tower water more delicate.

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  3.In addition, mix egg yolks, condensed milk, and vanilla extract.Stir the three together evenly.

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  4. Then pour into the mixed liquid in step 1 and stir thoroughly..

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  5. Then seal the prepared tower water and put it in the refrigerator to chill until use.

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  6. Now make the tart shell, add low-gluten flour, cold water, butter Pour it into a container, add an appropriate amount of salt, mix well, and form a dough.

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  7. Then wrap it in plastic wrap and put it in the refrigerator to wake up for an hour.

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  8. Soften the unsalted butter at room temperature in advance, or in hot water.one-third, then mix well and set aside.

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  9.After the time is up, take it out, cut it into two parts, and roll it out.Thin the dough and spread room temperature softened butter on the dough.Then roll it into dough as shown in the picture.Wrap it in plastic wrap and put it in the refrigerator for an hour.

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  10.After waking up, take it out and cut it into equal parts.of dough.

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  11. Pinch each into the egg tart mold, slightly higher than the mold.Then put it in the refrigerator for 10 minutes to set.

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  12. After freezing, take it out, then take out the tower water and pour it in Fill the egg tart eight minutes full.

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  13. Preheat the oven to 250 degrees.Place on the middle rack and bake for 10 minutes, then move to the upper rack and bake for 7 minutes until browned.

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  14. The fragrant Portuguese egg tart with custard sauce It's finished.

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  15. Let’s pose for a photo.