( Inspiration from here. and another one is from Gregoire Mischaud.)
Ingredients for pastry dough crust :
250gm all purpose flour
50gm cold butter, chopped
130ml warm water
1 TB sugar
a pinch of salt
100gm margarine or shortening
* extra flour for working table
Method :
(1) dissolved sugar & salt into warm water then set aside to cool.
(2) put together flour and butter then rub till became fine crumb.
(3) stir water mixture into flour mixture till soft dough is formed.
(4) wrap dough with plastic sheet and keep chilled for 15 minutes.
(5) now, roll dough to 1cm thickness and spread on 90gm of margarine then fold flat dough into half, seal the edges and chill for 30 minutes.
50gm cold butter, chopped
130ml warm water
1 TB sugar
a pinch of salt
100gm margarine or shortening
* extra flour for working table
Method :
(1) dissolved sugar & salt into warm water then set aside to cool.
(2) put together flour and butter then rub till became fine crumb.
(3) stir water mixture into flour mixture till soft dough is formed.
(4) wrap dough with plastic sheet and keep chilled for 15 minutes.
(5) now, roll dough to 1cm thickness and spread on 90gm of margarine then fold flat dough into half, seal the edges and chill for 30 minutes.
(7) now, roll chilled dough to 1cm thickness for the final round, make a single fold (no need to seal) then keep chilled to set for 30 minutes.
(8) finally, flatten chilled dough to 2mm thickness and spread on the remaining margarine, roll up the dough like a swiss roll.(as picture shown as the above).And keep into freezer to set for 30 minutes.
(9) when done, cut rolled dough into 10 equal portions and press each into egg tart moulds by the cutting point facing up. Slightly push the side dough a bit higher than the mould.
(10) again keep pressed dough to refrigerator for 20 minutes before filling in the creamy egg mixture.
Note : Always greased the cups or mould before pressing in any dough and do not used flour coating.
Ingredients for creamy egg custard fillings :
210gm (225ml) heavy cream
2 egg yolks
1 egg
140ml milk
75gm sugar
1/2 tspn vanilla extract
Method :
(1) mix together milk and sugar then simmer over medium heat till sugar dissolved. Set aside to cool.
(2) finally, beat the remaining ingredients together till well cooperated.
(3) strain egg mixture by a sieve and fill into pastry cups.
(8) finally, flatten chilled dough to 2mm thickness and spread on the remaining margarine, roll up the dough like a swiss roll.(as picture shown as the above).And keep into freezer to set for 30 minutes.
Note : Always greased the cups or mould before pressing in any dough and do not used flour coating.
Ingredients for creamy egg custard fillings :
210gm (225ml) heavy cream
2 egg yolks
1 egg
140ml milk
75gm sugar
1/2 tspn vanilla extract
Method :
(1) mix together milk and sugar then simmer over medium heat till sugar dissolved. Set aside to cool.
(2) finally, beat the remaining ingredients together till well cooperated.
(3) strain egg mixture by a sieve and fill into pastry cups.
