I been dying to experiment how to make and bake Portuguese Egg Tart from scratch for awhile..I have many Egg Tart recipe in my baking book but I still prefer Chinese style Egg Tart from Chinese bakery in Chinatown.Whenever I visit Chinatown in NYC I must drop in at taipan-bakery to get their Portuguese Egg Custard.Well , travel to NYC from home is not easy especially the distant and traffic.Furthermore Mishu is going to school 6 days a week,so time is an issue too.At last I decided to try Portuguese Egg Tart recipe from Patsie Cheong in her cookbook called "31 Snacks for Asian Cuisine Lovers" but adjust the recipe slightly to suit my taste.I used both size mini and regular egg tart pan. The crust of the tart is really flaky and crispy not to said the custard is creamy and cheesy too!!
450 gm all purpose flour
100 gm unsalted butter
150 ml water
1 tbsp shortening
250 gm unsalted cold butter
150 gm sugar
125 ml water
*boil and leave to cool*
100 ml milk
1 cup shredder Cheddar cheese
3 tbsp custard powder
1:Combine (A) ingredients together except cold butter.Knead into smooth dough with hand or mixer.Shape dough into a ball and cover or wrap with saran wrap for 10 minutes.
2:Cut cold butter into cube size,set aside.Then use rolling pin to roll out the dough in square size,place cold butter on the dough before fold into 3 layers and roll out again twice.Wrap with saran wrap and refrigerate until cold or 1 hour.
3:Meantime combine filling B into a medium stockpot at medium heat.Cook and leave to cool.When (B) cool down use spatula or whisker to mix with (C),set aside.
4:Remove dough from saran wrap and roll with rolling pin thinly.Use round cookies or donut cutter to cut out the dough before place into mini tart tin or pan or mould.
5:Pre-heat oven to 350 F.Pour custard filling into prepared tart mould till 3/4 full at rim.Bake at for 25 minutes or until the custard cooked.(slightly brownish on the top)
bigger size egg custard
mini size tart crust in mould
regular egg tart dough in mould with custard filling