Puff Pastry Egg Tarts - 2 酥皮蛋撻
No-Frills Recipes ... cooking, baking & excerpts on travel
No-Frills Recipes ... cooking, baking & excerpts on travel
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Ingredients

  • 30 mins., roll out the dough and this time fold into 4 layers, like in the pictures. Wrap up and keep chilled for another 30 mins. Roll out the dough, cut with a pastry cutter. Lightly press the dough onto lightly greased tart moulds, prick some holes with a fork. Keep these 'pressed tart moulds' in the fridge for about 20 mins. Retrieve from fridge and pour in the egg custard, 3/4 full.
  • 180 deg.C for 25 to 30 mins. Let cool in the tart moulds before unmoulding.
  • 140 gm plain flour
  • 180 gm butter, cut into cubes and keep chilled
  • 140 gm plain flour
  • 40 gm/2 egg yolks, lightly beaten
  • 40 to 50 ml ice cold water
  • 100 ml water
  • 75 to 80 gm sugar
  • 2.1/2 eggs
  • 125 ml milk
  • 1/2 tsp vanilla

Instructions

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