I made a more crispy and delicious egg tart because the grain is alive ~ The dough is simple compared to other pastry dough, and it’s fun to make.
It can be kneaded without difficulty, but it seems to be a satisfactory tart with thin and layered texture. Even if you pan the dough thinly, it will swell well so you can feel it crisp enough, and it blends harmoniously with the soft custard.
I really want to recommend it to those who like crispy tarts ~ The degree of baking can be different depending on the oven, so from 30 minutes onwards, look at the color and adjust it. Among the egg tarts I made, this recipe came out best and tasted delicious ~
Add cold unsalted butter to the gravy and mix butter and flour with your hand to make the butter into small grains. Add sugar and salt to the cold water and mix to make a mass.
Spread the dough widely, apply a soft, unsalted butter, fold it in 3 sections, wrap it in a wrap, and set it in the refrigerator for about 1 hour.
Take out the hardened dough, spread it out widely, apply soft salt-free butter, fold it in 3 sections, harden it for 30 minutes in the refrigerator and take it out, spread it out widely, and apply salt-free butter.
Roll the dough and wrap it in a wrap to harden for 30 minutes in the refrigerator.
Add sugar to egg yolk, mix cornstarch, mix, add slightly boiled milk, fresh cream, and vanilla bean paste.
Sift through a sieve and prepare.
Put butter on the muffin mold, cut the dough into 12 equal parts, put them into a mold one by one, and press them by hand to fit the muffin mold.
Fill the filling with 90% filling and bake for 30 minutes in an oven preheated to 180 degrees.