{"id":7238,"date":"2024-12-20T10:08:03","date_gmt":"2024-12-20T10:08:03","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=7238"},"modified":"2024-12-20T10:08:03","modified_gmt":"2024-12-20T10:08:03","slug":"perfect-crispy-portuguese-custard-tarts-egg-tart-recipe","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=7238","title":{"rendered":"Perfect crispy Portuguese Custard Tarts \/ Egg tart recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Dough:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150g all-purpose flour<br>30g butter, chilled and diced<br>60g cold water<br>6g sugar<br>2g salt<br>70g butter, softened (for coating)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Filling:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 egg yolks<br>85g sugar<br>10g corn starch<br>200g whipping cream<br>150g milk<br>3g vanilla extract<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Make the Dough:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a bowl, mix the flour, sugar, and salt. Add the chilled diced butter and rub it into the flour mixture until it resembles coarse breadcrumbs.<br>Gradually add cold water and mix until a dough forms. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Do not overwork the dough.<br>Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.<br><strong>Roll and Coat the Dough:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On a lightly floured surface, roll out the dough into a rectangle. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spread the softened butter (70g) evenly over two-thirds of the dough.<br>Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top (like folding a letter).<br>Rotate the dough 90 degrees, roll it out again into a rectangle, and fold it in the same way. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chill in the refrigerator for another 30 minutes.<br><strong>Prepare the Filling:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a bowl, whisk together the egg yolks, sugar, and corn starch until smooth.<br>In a saucepan, heat the whipping cream, milk, and vanilla extract until just below boiling. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly.<br>Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and let it cool.<br><strong>Assemble and Bake:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 220\u00b0C (428\u00b0F).<br>Roll out the dough thinly and cut out circles to fit into a muffin tin. Press the dough circles into the muffin cups.<br>Fill each cup with the custard filling.<br>Bake for 20-25 minutes, or until the pastry is golden and the custard is slightly caramelized on top.<br><strong>Serve:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let the tarts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.<br>Enjoy your crispy Portuguese Custard Tarts!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: For the Dough: 150g all-purpose flour30g butter, chilled and diced60g cold water6g sugar2g salt70g butter, softened (for coating) For the Filling: 4 egg yolks85g sugar10g corn starch200g whipping cream150g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7239,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/7238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7238"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/7238\/revisions"}],"predecessor-version":[{"id":7240,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/7238\/revisions\/7240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/7239"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}