Tak has been buying egg tart for afternoon tea lately, thought that it may be a good excuse for me to make some. As usual, searched through the net and found plenty of egg tart recipes. Finally I settled on this Portuguese egg tart (葡式蛋挞) recipe found on a website from Hong Kong. But then, I was too lazy to make my own pastry used the frozen pastry from supermarket instead. However, I have included the ingredients and directions of making pastry.
2 ½ cup cake flour
1 tbsp milk powder
2 tbsp shortening
¼ tsp salt
1/3 cup ice water
¾ cup butter (room temperature, cut into 3mm thick)
¼ cup castor sugar
¼ cup full cream milk
¼ cup whipping cream
3 egg yolks
¼ teaspoon vanilla extract
- Sift ingredients A into a mixing bowl, make a well in the middle and add in ingredients B. Mix until it forms into a smooth ball.
- On a slightly floured surface, roll out dough into a big rectangle.
- Arrange butter pieces on half of the dough, fold another half dough over to wrap the butter. Flatten the dough with fingers.
- Roll out the dough into a rectangle. Cover dough with plastic wrap and let rest for 30 minutes.
- Fold dough into 3 folds, roll out into a rectangle and rest for another 30 minutes. Repeat this step for another 2 times.
- On slightly floured surface, roll out the dough into 2mm thick rectangle then roll it up to form a rod. Ready to use.
- Preheat oven to 200C.
- Cut 6 pieces of pastry, 25gm each. Press each piece into a slightly greased muffin tin. Use a fork to prick holes at the base of the pastry. Set aside.
- Put all ingredients for egg mixture in a medium mixing bowl and mix well.
- Fill each pastry in the muffin tin with 3/4 full of egg mixture.
- Bake for 20 minutes. Let cool on the rack for about 10 minutes before turning out.