Prep 3 hrs
Cook 30 mins
Common to a lot of the Portuguese speaking world, this recipe is a recreation of the Macau style egg tarts. Most of the prep time is waiting for the dough to rest.
- 591.47 ml flour
- 14.79 ml powdered milk
- 29.58 ml non-hydrogenated vegetable shortening, chilled
- 1.23 ml salt
- 1 egg
- 78.07 ml ice water
- 177.44 ml butter
- 118.29 ml sugar
- 8 egg yolks
- 118.29 ml milk
- 118.29 ml heavy cream
- 118.29 ml sugar
- 118.29 ml water
- In a mixing bowl, sift together the flour and dry milk. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball. Chill in the refrigerator for 30 minutes.
- While the pastry is chilling, bring butter out to start warming to room temperature and boil the sugar and water to make a syrup. Cool and set aside. Cut the room temperature butter into very thin slices.
- When ready, roll dough out on a floured surface into a big rectangle and arrange butter pieces on one half of the dough. Fold dough over the butter pieces and press with hands to seal both pieces together. Using a rolling pin, roll as thin as you can. Sprinkle top with a little flour, cover with plastic wrap and let rest for 30 minutes.
- Turn dough a quarter turn, fold into thirds and roll out again as thin as you can. Cover with plastic wrap and let rest for 30 minutes. Repeat this four times.
- When you have completed the above four roll-outs, roll the dough for the last time into a large rectangle and fold onto itself like you would for making cinnamon rolls. Let the pastry rest in the refrigerator for about 30 minutes.
- While the pastry is resting, combine the cream and the milk and bring to a boil. In a bowl, whisk the sugar with the egg yolks until the mixture is pale, about 2 minutes. Very slowly, pour the hot cream mixture into the egg mixture while whisking constantly. Strain out any cooked egg pieces and set mixture aside.
- Preheat oven to 400 degrees F Butter and flour a twelve cup muffin pan.
- Cut twelve 1/2 inch thick slices from the rolled up dough (about 1 ounce each). Store the rest of the dough in refrigerator or freezer for later use.
- Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup. Line the muffin cups and fill with egg mixture about 3/4 full (about 3 tbsp per muffin cup).
- Bake at 400 degrees F for 20 minutes, until brown spots appear on the surface of the filling. Remove from oven and brush gently with syrup. Return to the oven until the top is caramelized. Cool slightly on rack.
- If you can, eat while hot.