Macau Style Portuguese Egg Tarts (葡式蛋挞)

*This recipe yields approx. 12-14 tarts

DOUGH:
*Butter dough:
1 cup (130g) All-purpose flour
1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) (165g) cold, unsalted butter

*Water dough:
1 cup (130g) All-purpose flour
2 egg yolks
1/4 cup (60ml) cold water

Metod:
For butter dough

1. Mix together the ingredients into dough, wrap with plastic wrap and form squre after that refrigerate for 15 minutes.

For water dough

1.  Mix together the ingredients into dough.

For the Puff Pastry

1.  Wrap the butter dough with the water dough, roll the pastry and fold it into 3 layers and refrigerate for 15 minutes.

2.  For 2^nd fold, Take out the pastry from the fridge, roll the pastry and fold it into 4 layers and refrigerate for 15 minutes.  

3.  For the last fold,Take out the pastry from the fridge, roll the pastry and fold it into 4 layers and refrigerate for 15 minutes.  

*Puff pastry method: 3x4x4
 

MACAU STYLE PORTUGUESE EGG TARTS (葡式蛋挞) 

Recipe for 9-10 tarts

For Filling

60g Dairy cream, 35% fat 
60g Sugar (I used 40g)
2 Egg yolks
1Tbsp Cornflour
260g Full fat fresh milk
1/2tsp Vanilla extract
9-10 frozen puff pastry shells 

Method:

1. To make custard filling, whisk cream, sugar, egg yolks, milk and cornflour till smooth.

2. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot).

3. Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely. 
4. Preheat oven to 250C fro approx 20-25 minutes (cook until crust is golden brown). Line baking tray with aluminium foil, shiny side up.

*Store the egg tarts in the refrigerator & best to eat while HOT! Reheat at 200C for 5-7 minutes.