Portugal Egg Tart Recipe

Instructions

1. Add cold unsalted butter to the soft flour and use a scraper to mix the flour and butter until they are small and mix.
2. Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
3. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot cream, milk and vanilla bean paste and mix.
4. Sift through a sieve and place in the refrigerator.
5. Roll out the rested pie paper and repeat the fold 3 fold 3 times, wrap in cling wrap and rest in the refrigerator for 1 hour.
6. Spread out the rested pie paper, cut it with a 10cm cutter, shape it in a muffin tin, pan it, and make a hole in the bottom with a fork.
7. Fill the filling to 90% and bake in an oven preheated to 190 degrees for about 35 minutes.