Recipe: Portugese Egg Tarts

Especially for Chai Ting....

Pastry A:
500g soft flour, sifted
¼ tsp salt, 1 tbsp castor sugar
100g butter ( I used FarmCow)
250ml cold water (depend)

Pastry B:
200g pastry margarine (酥油)

Egg tart filling:
500ml milk (I used Dutch Lady)
200g castor sugar
300g whipping cream
270g egg yolks (more or less)
1 egg, ½ tsp vanilla

Method:
1. Pastry: Rub butter into flour, add salt and sugar, pour in water and knead into a smooth dough. Cover and rest for 30 minutes. Roll into an oblong shape just about 1cm thick and wrap up pastry margarine, fold into 3 layers once and 4 layers twice (refers notes). Wrap up with plastic and rest in the fridge for 30 minutes. Roll into rectangular shape and then roll up. Wrap up and rest for 30 minutes. Divide into 42 parts (depends on the mould’s size) and press into moulds.

2. Filling: Mix all the ingredients till sugar dissolves. Strain. Pour into moulds till 90% full.

3. Bake at 250C till cooked and golden brown.

Notes for making the puff pastry:
a. Roll out dough into 1cm thick and oblong shape.
b. Then roll the pastry margarine to just under 2/3 the size of the oblong.
c. Place pastry margarine to cover 2/3 of the dough.
d. Fold the empty 1/3 portion over 1/3; then fold up the other end 1/3 to form 3 layers.
e. Roll out into an oblong again.
f. Repeat step (d) and (e) for 5-6 more times. Rest for 15 minutes after each folding and

rolling)
g. Puff pastry ready to be used. Puff pastry can kept in freezer for several months. Just defrost

before using.