How to make Portuguese tart crust

Although eating in a restaurant can satisfy our appetite, it is also easy to ingest unhealthy things that have a certain impact on the body. Therefore, if conditions permit, it is recommended to go to the vegetable market to buy some ingredients and make them yourself. The method of making Portuguese tart crust is very simple and the purchase of ingredients is also very convenient.

1. Pour 10 grams of butter, 1 gram of salt, 1/2 teaspoon of sugar and 65 grams of water into 125 grams of low-gluten flour, knead into a smooth dough, and place in the refrigerator for 30 minutes.

2. Cut 65 grams of butter into thin slices. If the butter slices are not thin enough, put them in plastic wrap and use a rolling pin to roll them into thin slices.

3. Knead 65 grams of butter into thin rectangular slices.

4. Roll the rested dough into a large pancake that can wrap around the rectangular butter slices.

5. Place the butter slices on the dough and wrap them with butter. Wrap into a rectangle.

6. Wrap the rectangular dough with butter slices.

7. Spread a little flour on the chopping board, turn the wrapped dough over, and roll it into a rectangle about 3 cm long.

8. Fold both sides like a quilt.

9. Wrap the folded egg tart crust with plastic wrap and place it in the refrigerator for 15 minutes.

10. After refrigerating for 15 minutes, roll it into a rectangle again and repeat the previous step to fold both sides like a quilt.

11. Wrap the folded tart crust with plastic wrap and refrigerate for 15 minutes. Repeat this process 4 times, refrigerating for 15 minutes each time.

12. Refrigerate the fourth stack of tart crust and roll it into a rectangle again, this time rolling it into a 0.3 cm thin pancake.

13. Start rolling from the other end of the dough and make sure it is rolled tightly. Place the rolled tartlets back into the refrigerator for 30 minutes.

14. Make sure the rolled tart crust is rolled tightly. Wrap again with plastic wrap and refrigerate for 30 minutes.

15. Cut the refrigerated tart crust roll into 15 equal portions. Dip the cut surface of one portion with dry flour, place it on the tart tray with the dry part facing up, and use your fingers to spread it evenly on the tray. The tart crust should be higher than the edge of the tray. (The tart crust will shrink when baking.)

16. It should be higher than the tart opening. After completion, let it rise for a final 30 minutes (at room temperature) and then you can put the tart water in and bake.

17. For the egg tart liquid, follow the Portuguese egg tart liquid recipe that I uploaded. Heat and stir 80 grams of milk and 30 grams of sugar until dissolved (warm temperature is fine, not too high). After dissolved, add 5 ml of condensed milk, two egg yolks, and 110 grams of light cream, stir until evenly mixed. After sifting, pour into each tart shell, filling it to 80% and place in the middle layer of the oven.

18. Preheat the oven to 200 degrees and bake for 25 minutes.

19. Bake for about 15 minutes.

20. Baked, very tempting

21. Another one

22. It’s really delicious and beautiful!

If conditions permit, it is still worthwhile to cook at home. At this time, you may wish to learn about the method of making Portuguese tart crust.