Wanted to bake eggs tarts for so long ~ my baby prince love eggs tarts so muchies ( don't get me wrong , he only loves "eggs filling" and leave crust for me ) ....
Thanks to my Maple Gans gave me the recipe of eggs tarts and i just modify the recipe a bit ( caused i doesn't like it taste too sweet ).
The crust of egg tarts was awesome, it's combined with 2 different pastry method.
A.Chinese Pastry Skin A ( Water Skin )
Flour - 150g
Butter / Shortening - 65g
Castor Sugar - 30g
Water - 60g
B.Chinese Pastry Skin B ( Oil Skin )
Shortening - 70g
Flour - 130g
Method:
1. Use table mixer mix all ingredients A into dough and rest it for 20 minutes.
2. Use table mixer mix all ingredients B into dough and rest in for 20 minutes
3. Fold dough B into dough A for couple times and divide into small pieces , place into tart mould.
4. Bake tarts skin with 180c for 25minutes.
Eggs Tarts Filling
Water - 110g
Sugar - 30g
Egg - 60g
Fresh Milk - 40g
Method:
1. Boil water and sugar until sugar dissolve , set aside and let it cold.
2. Mix the egg into fresh milk and strain it into 1.
3. Strain it again , pour into tart mould .
4. Bake with 180c for 30minutes.
First Time bake with this crust, it's was thicken, try to make it thinness during next baking sessions XD
