Post by SeaDragon on Dec 16, 2017 12:26:15 GMT 10
Betty’s Kitchen: Sweet craving for Portuguese Egg Tarts
New Straits Time, 11 Oct 2003
Betty Saw
Oct 4: BETTY SAW shares delicious recipe with her readers.
Q: I WOULD appreciate a recipe for Portuguese Egg Tarts which the whole family enjoys.
A: HERE is the recipe.
PORTUGUESE EGG TART
Ingredients:
Pastry A:
225g plain flour
60g cold butter
30g sugar
1 egg (medium), beaten and combined with 50ml water
Pastry B:
100g cold butter, diced
100g shortening
272g plain flour, sifted
Egg Custard:
400ml water
275g caster sugar
4 daun pandan (screwpine leaves), knotted
6 medium eggs
200ml evaporated milk
½ tsp vanilla essence
Method:
Pastry A:
Sift flour into bowl for processor fitted with a cutting blade. Add butter and process until mixture resembles fine breadcrumbs. Stir in sugar and salt.
Pour into a mixing bowl. Make a well and add egg mixture. Mix to form a soft dough. Place in a plastic bag and refrigerate for 30 minutes.
Roll out in between plastic sheets to a rectangle (40x25cm). Refrigerate while preparing Pastry B.
Pastry B:
Mix cold butter with shortening until well blended. Add flour and mix well to form a dough.
Roll out in between two plastic sheets to the same size as Pastry A. If Pastry B is still firm, it is not necessary to chill it.
Place Pastry B on Pastry A. Roll up like a Swiss Roll. Wrap the roll in cling film or a plastic sheet and refrigerate for one hour.
Custard:
Put water, sugar and knotted pandan leaves in a saucepan over low heat. Stir until sugar dissolves.
Measure out 550ml of the syrup and set aside to cool.
Break eggs into a mixing bowl and add evaporated milk and essence. Stir lightly to mix. Do not beat. Strain egg mixture into cooled syrup and set aside.
Tarts:
Grease 28 muffin pans. Cut the chilled roll of pastry into 28 even pieces. Roll out each piece on a lightly floured board or plastic sheet to fit the muffin pans.
Line the pan with pastry, pressing pastry snugly into the pan. Fill the pastry-lined pans with custard to ¾ full.
Bake in preheated oven at 200ºC (combination) for 20 minutes until pastry is golden and custard is set.
New Straits Time, 11 Oct 2003
Betty Saw
Oct 4: BETTY SAW shares delicious recipe with her readers.
Q: I WOULD appreciate a recipe for Portuguese Egg Tarts which the whole family enjoys.
A: HERE is the recipe.
PORTUGUESE EGG TART
Ingredients:
Pastry A:
225g plain flour
60g cold butter
30g sugar
1 egg (medium), beaten and combined with 50ml water
Pastry B:
100g cold butter, diced
100g shortening
272g plain flour, sifted
Egg Custard:
400ml water
275g caster sugar
4 daun pandan (screwpine leaves), knotted
6 medium eggs
200ml evaporated milk
½ tsp vanilla essence
Method:
Pastry A:
Sift flour into bowl for processor fitted with a cutting blade. Add butter and process until mixture resembles fine breadcrumbs. Stir in sugar and salt.
Pour into a mixing bowl. Make a well and add egg mixture. Mix to form a soft dough. Place in a plastic bag and refrigerate for 30 minutes.
Roll out in between plastic sheets to a rectangle (40x25cm). Refrigerate while preparing Pastry B.
Pastry B:
Mix cold butter with shortening until well blended. Add flour and mix well to form a dough.
Roll out in between two plastic sheets to the same size as Pastry A. If Pastry B is still firm, it is not necessary to chill it.
Place Pastry B on Pastry A. Roll up like a Swiss Roll. Wrap the roll in cling film or a plastic sheet and refrigerate for one hour.
Custard:
Put water, sugar and knotted pandan leaves in a saucepan over low heat. Stir until sugar dissolves.
Measure out 550ml of the syrup and set aside to cool.
Break eggs into a mixing bowl and add evaporated milk and essence. Stir lightly to mix. Do not beat. Strain egg mixture into cooled syrup and set aside.
Tarts:
Grease 28 muffin pans. Cut the chilled roll of pastry into 28 even pieces. Roll out each piece on a lightly floured board or plastic sheet to fit the muffin pans.
Line the pan with pastry, pressing pastry snugly into the pan. Fill the pastry-lined pans with custard to ¾ full.
Bake in preheated oven at 200ºC (combination) for 20 minutes until pastry is golden and custard is set.