Hello. It's Baker Ducook.
Portugal is so famous that egg tarts come to mind first! I couldn't forget the egg tart I ate on my trip to Portugal, so I tested it in various ways and compiled it into a recipe that you can enjoy at home. 😆
The distinctive feature of Portuguese egg tarts is that the thin, crumbly layers are evenly spread on the top, sides, and bottom. It's a different taste from a tart crust with only the top layer on top of the dough! With each bite, you can feel the harmony between the light and crumbly texture, like potato chips and the rich custard. The process of stacking layers of butter and dough seems cumbersome, but if you do it the way I'm going to tell you, even beginners can make the perfect egg tart at home while stably stacking layers!
I put it in the video to make custard while resting the tart crust and make it as efficiently and quickly as possible. 🧐
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Thank you for subscribing and liking it.
I will make good recipes and videos from now on.
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☕️ Ingredients ☕️
[ 12 egg tarts ]
◆ TART CRUST ◆
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[Filling Butter: 14*14cm Paper Foil]
90g Unsalted Butter (room temperature)
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170g All Purpose Flour
6 g (1 tsp) Salt
30g Unsalted Butter (cold)
70ml Water
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✸ CUSTARD ✸
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4 Egg Yolks
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200ml Milk
180ml Heavy Cream
half Vanilla
80g Sugar
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🥧 PROCESS 🥧
◆ TART CRUST ◆
01. Put room temperature butter in a paper foil folded into 14*14cm, flatten it, and place it in the refrigerator. (About 30 minutes)
02. Add flour, salt, and cold butter and split the butter into small pieces. (Sablage method)
03. Add water and fold without kneading to form a lump.
04. After wrapping, rest in the refrigerator for 1 hour.
05. Make ✸CUSTARD✸ while refrigerated.
06. Roll out the dough by 28*14cm using a rolling pin, and wrap with filling butter (14*14cm).
07. [1st round of 4 folds] Roll out the dough and fold.
08. [2nd round of 4 folds] Roll out the dough once more and fold.
09. After wrapping, freeze for 15 minutes.
(The process of hardening the butter to form a layer of dough and butter)
10. Roll out the hardened dough to about 35*20cm and roll it up.
11. After wrapping, freeze for 15 minutes.
(The process of hardening the butter to form a layer of dough and butter)
12. Cut the dough into 12 pieces of regular size.
13. Wet your hands with water and press the center of the dough to make it to the size of a tart tin.
14. Attach it closely to the tart mold and let the dough rise 5mm above the mold.
(because the dough will shrink in the oven)
15. [Preheat Oven] While the oven is preheating, place the finished dough in the freezer for a while.
(It makes the butter harder and makes it more crispy.)
16. Pour the custard filling (about 1cm below the end of the dough).
17. Bake at 180°C for 40 minutes. (200°C preheat / Unox oven standard)
18. Take it out of the oven, cool it in the pan, and transfer it.
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✸ CUSTARD ✸
01. Beat 4 egg yolks in a bowl.
02. Put milk, heavy cream, sugar, and vanilla in a pot and boil over medium heat while stirring.
03. Turn off the heat when the sugar melts and the edges boil.
04. Pour in the liquid mixture while stirring the egg yolks.
05. Filter the lumps through a sieve.
06. After wrapping, make a hole in the wrap and place it in the refrigerator. (About 1-2 hours)
* Custard is best made the day before and aged for a day. However, it is delicious enough to ripen for 1-2 hours while resting the tart crust.*
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안녕하세요. 제빵사 듀쿡입니다.
포르투갈 하면 에그타르트가 먼저 떠오를 정도로 정말 유명하죠! 포르투갈 여행가서 먹어본 에그타르트를 잊지 못해서 여러가지 방법으로 테스트 하면서 집에서도 현지 맛을 낼 수 있는 레시피로 정리했어요. 😆
포르투갈 에그 타르트의 특징은 얇고 바스라지는 레이어가 윗면, 옆면, 밑면까지 고르게 퍼져있어요. 반죽을 찍어내서 윗면만 레이어가 있는 타르트 크러스트와는 차원이 다른 맛입니다! 한입 베어물 때마다 감자칩처럼 가볍고 바스라지는 식감과 진한 커스타드의 조화를 느낄 수 있거든요. 버터와 반죽을 겹쳐서 레이어를 쌓아가는 과정이 번거로워 보이지만 제가 알려드리는 방법으로 하시면 초보자들도 집에서도 안정적으로 레이어를 쌓아가면서 완벽한 에그 타르트 만들 수 있어요!
타르트지 휴지 하는 시간에 커스타드를 만들어서 최대한 효율적으로 빨리 만들수 있는 방법으로 영상에도 그대로 담았습니다. 🧐
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구독과 좋아요 감사합니다.
앞으로 좋은 레시피와 영상 만들어가겠습니다.
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🥧 재료 🥧
[ 에그타르트 12개 분량 ]
◆ 타르트지 ◆
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[충전용 버터 : 14*14cm 종이 호일]
무염버터 90g (실온)
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중력분 170g
소금 6g (1tsp)
무염버터 30g (차갑게)
물 70ml
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✸ 커스타트 ✸
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계란 노른자 4개
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우유 200ml
생크림 180ml
바닐라 반개
설탕 80g
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Music : Epidemic Sound
(When the Ocean Sleeps - Daniel Kaede)
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[ CONTACT ]
ducookmail@gmail.com
[ INSTAGRAM ]
/ du.cook
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