Method: 1. Beat butter and icing sugar in the mixer using medium speed. 2. Add ingredients B in 2 separate additions and beat till creamy. 3. Mix sieved Ingredients C using low speed to form dough, do not over mix. 4. Chill dough in the fridge for 30 mins. 5. Roll dough to 3 mm thickness on a floured tabletop. 6. Cut pastry into circles with a round cutter. 7. Place round pastry on tart mould, drop mould lightly a few times to let pastry sink into mould, then press to the rim to shape tarts, cutting off any excess pastry. 8. Fill tart shells with filling till about 80% full. 9. Bake in pre-heated oven at 180°C for approx. 25 mins till cooked, remove and cool.
Anonymous said... Hi Violet/ Irene, I thought Portugese egg tarts are supposed to have fluffy puff pastry cup instead of normal egg tart pastry cup? Is it possible that you teach us how to make fluffy pastry cup? I think with the fluffy pastry, it'll be a perfect portugese egg tart! Many Thanks May 5, 2007 9:25:00 AM SGT
Sai Yee said... IRENE, 请问什么时候用发粉, 又什么时候用双重发粉呢, 之前听广播的时候, 好像听到是要用双重发粉, 但看 BLOG的时候却是发粉, 要如何分辨呢? 希望你能抽空解答, 谢谢你! May 5, 2007 11:09:00 AM SGT
Irene said... Hi Anonymous, 你说得没错，葡式蛋塔用的是中式塔皮，一层皮一层油，问题是：塔皮的制作法，很难让 Violet 在节目中讲解到很清楚，所以我们就不采用中式塔皮了，请原谅！
Hi Sai Yee, 什么时候用发粉, 又什么时候用双重发粉呢？ 如果你有1罐双重发粉，只要你有看到发粉或双重发粉的字眼，就可以把你的双重发粉拿出来用了，我也只是用双重发粉1种而以，ok? May 5, 2007 11:33:00 AM SGT
kell said... Do u have receipe for cheese tarts with blueberry jam? some bakery which sells taste very yummy esp the bakery at depot road. can teach? Fm: kell May 8, 2007 7:07:00 PM SGT
khp said... Can i use normal fine sugar instead of icing sugar for egg tarts pastry? wats the diff between icing and castor sugar? Fm:khp May 8, 2007 7:25:00 PM SGT
Irene said... Hi mn, Yes, u can make the pastry in advance for next day use.