Resep Egg Tart Portuguese

Instructions

1. 1. In a bowl, mix flour, salt and lemon juice. Stir well. 2. Add the butter and stir until the mixture forms lumps. 3. Pour in the water little by little while continuing to knead until the dough is semi-smooth. 4. Roll it into one big dough. Place the dough in a closed container and store in the refrigerator for 30 minutes 5. Dust the counter with a little flour. Place the dough then roll it out until it forms an elongated shape in a vertical position. Divide the dough into 3 parts (without cutting or just dividing virtually). 6. Place the pastry margarine right in the middle of the dough (stacked). Make sure the width of the margarine pastry does not exceed the width of the dough. 7. Fold the left and right parts of the dough inwards (towards covering the margarine pastry). Next, fold the top and bottom of the dough inward. So that the margarine pastry is completely covered by the dough. 8. Rotate the dough 90° then roll it out until it is thin and extends vertically again. Divide again into 3 parts (without cutting or just dividing virtually). Fold the top and bottom, towards the center. Rest in the refrigerator 10 minutes 9. Take out the dough then roll it out again so it extends vertically. Divide  into 3 more pieces, then fold the top and bottom towards the middle. Rest in the refrigerator 10 minutes. 10. Do the steps above up to 4 repetitions. 11. Finally, cover the dough with plastic then rest for 20-25 minutes in the refrigerator. 12. The dough is ready to use.
2. 1. In a bowl, mix whip cream, milk, granulated sugar, egg yolks and cornstarch. Stir until smooth 2. Cook the mixture over low heat for just a moment, just until the sugar dissolves. Turn off the stove. 3. Add vanilla extract. Stir until the steam disappears. Set aside and cool.
3. 1. Take the puff pastry skin and roll it like rolling a mat. Cut to a thickness of 1.5 cm. 2. Take each piece of skin, arrange it in a baking dish or pie mold. Dust the top with a little flour. Press until the skin flattens and covers the entire surface of the mold. 3. Pour the filling material over the pastry shell until 80% fills the mold. 4. Arrange the pie mold on a baking sheet that has been previously coated with aluminum. 5. Place the tin in the oven and bake at 200-220°C for 25-30 minutes, until cooked and the filling appears to have black spots. 6. Remove from oven and cool on a rack. 7. Ready to serve.
4. 1. The dough does not have to be kneaded until it is smooth, because later in the process of grinding (rolling) many times it will make the dough smooth by itself. 2. The grinding and folding process requires extra patience and caution. Don't let the corsvette layer (margarine pastry) break. 3. Make sure to dust the rolling pin with flour. If there is a layer of pastry margarine coming out of the fold, immediately clean it, and sprinkle the broken fold with a thin layer of flour. 4. Leave it for a while before baking so that the puff pastry dough expands perfectly. 5. If the egg tart is not consumed immediately, it can be stored in the refrigerator (without having to put it in a closed container). If you want to serve, place the egg tarts on a baking sheet that has been previously covered with aluminum foil. Then bake again at 200°C for 10 minutes. The first five minutes the pastry will look wet, but in the second 5 minutes the pastry will be crispy again. The filling will return to being creamy and smooth, but will become slightly sunken and black. 6. Use aluminum with the shiny side facing up. 7. Get to know and adapt to the use of each oven. Make sure to always preheat the oven before using it for baking. 8. You can use ready-to-use frozen puff pastry shells.