Portuguese Egg Tart
for the puff pastry
2 cups all purpose flour
½ tspn salt
2/3 cup water
1/3 cup softened butter unsalted
Combine all ingredients and knead until gluten is fully developed
Transfer to a floured surface
Roll out the dough use rolling pin and form a rectangular 10 inches, make sure the surface is floured to prevent from sticking,
Then spread the butter on the dough just like applying spread on the bread, now fold into 3 (1st fold)
Cover with plastic and chill
15 mins
Then roll out again to form a rectangle about 15 inches
Then roll in towards you to become a log
Cover with plastic
Chill the dough 1 and 2hrs preferable overnight
Minwhile lets make the filling
In a sauce pan combine
4 eggyolks
1 cup evaporated milk
1 cup heavy cream or whipping cream
½ cup sugar
1 tspn vanilla
2 tbspb cornstarch
Combine this and cook in a medium heat continue mixing until thicken
Remove from heat
Then take out the puff from chiller
And remove the plastic and cut about half inch you can make 15 to 18 pcs on this
Then put each puff pastry on muffin or cupcake pan
The layers facing upwards
Then press to cover the sides of the cavity
Pour the filling about 1 to 2 tbspn and bake 210c preheated oven center rack
Bake 20 to 30 mins until the top is blackened
Serve warm and enjoy
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