10/11/2023 0 Comments Easy portuguese egg tart recipeServe sliced on its own or with crème fraîche or cream. When the tart has cooled completely, sprinkle the 50g caster sugar over the top and use a blow torch to caramelise the sugar.Leave the tart to cool for 5 minutes in the tin, then remove from the tin and transfer to a wire rack. Pour the custard into the baked pastry case, then bake for 40 minutes until just set with a slight wobble.Put the egg yolks into a mixing bowl, and beat lightly, then pour over the strained milk/syrup mixture, stirring with the balloon whisk all the time until combined to form a custard.Strain it through a fine sieve into a jug, discarding any lumps. Gradually whisk the syrup into the thickened milk – it will form a white liquid the thickness of double cream (don’t worry if it’s a bit lumpy). Heat gently to melt the sugar, then turn up the heat and boil for 4-5 minutes until the syrup reaches 108☌-112☌ on a digital probe thermometer. ![]() Put the sugar in a small heavy-based pan with 115ml water.Whisk in the remaining milk, then return the mixture to the pan and heat gently for 2-3 minutes, whisking constantly with a balloon whisk, until it has a thick custard consistency. Put the flour into a mixing bowl and whisk in a third of the infused milk to make a thin paste.Remove and discard the zest and cinnamon. Heat until simmering, then leave to cool a little and infuse. Meanwhile, put the milk in a medium heavy-based saucepan with the pared lemon zest and cinnamon stick.Turn down the oven to 170☌/150☌ fan/gas 3½. You may need to push the pastry down a little if it has puffed up. Bake for 5-6 minutes more until the pastry has no grey patches and feels dry. Remove the foil and the beans/rice, then brush the pastry with a little of the beaten egg white. Line the pastry case with foil and fill with ceramic baking beans or uncooked rice, then bake for 22 minutes.You’ll need to go 3-4cm up the sides of the cake tin, overlapping the discs to make sure there are no gaps. Line the cake tin with the pastry discs by carefully pressing each piece into the base and up the sides of the tin. Slice each roll into 16 equal discs, then, on a lightly floured surface, roll out each disc to 2-3mm thick. Unroll the packs of pastry (remove the lining sheets), then tightly roll the pastry back up. Generously grease the cake tin with butter. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely. (Do not overfill or the tarts could overflow you may not use all of the custard.)īake until the crusts are golden and the filling puffs slightly, about 45 minutes. Divide the custard among the pans, filling each about three-quarters full. Sift in the low-gluten flour in batches and mix well. Pour whipped cream, condensed milk, milk, and soft sugar into a large bowl and stir until the sugar dissolves. Strain through a fine-mesh sieve into a large measuring cup. Prepare all raw materials and weigh them separately. Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. ![]() Refrigerate 20 minutes, then press the dough into the tart pans. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.īutter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Fold the outer fourths into the center, then fold in half like a book and roll out again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft. Roll out the folded dough into a large square again. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into an 11-inch square and mark it into thirds. Ive been meaning to make portuguese egg tarts ever since Ive heard raving reviews from my friends who are head over heels. Fold the sides of the “water dough” over the “oil dough” to enclose completely. ![]() Place the “oil dough” square on top and turn it so that it looks like a diamond. Unwrap the “water dough” and roll out into an 11-inch square on a lightly floured surface. Transfer the “water dough” to a piece of plastic wrap wrap in the plastic and refrigerate 20 minutes. Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the “oil dough” to a piece of plastic wrap and pat into a 7 1/2-inch square wrap in the plastic and refrigerate 20 minutes. Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together.
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