Portuguese Egg Tarts

Not the chinese egg tarts! It's another variation. The tops are suppose to be burnt. I got it from Leelee in jo's deli bakery site.

• Ready In: 1 hr 15 mins
• Serves: 20

Ingredients

• Ingredients for oil dough

• 30  g shortening
• 30  g  pastry margarine
• 60  g  hong kong flour

• Ingredients for dough

• 60  g plain flour
• 12  g eggs
• 5  g shortening
• 1⁄2 teaspoon caster sugar
• 1 1⁄2 tablespoons water
• 1  drop  yellow food coloring

• Ingredients for Egg Filling

• 5  egg yolks
• 90  g caster sugar
• 75  g evaporated milk
• 175  g  dairy  whipping cream
• 250  ml  uht milk (full cream milk)

Directions

1. Mix well the egg and sugar.
2. Add in the rest of the ingredients and mix well.
3. Leave aside for later use.
4. Method for Oil Dough: Put all ingredients together to make into a dough.
5. Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
6. Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
7. Roll it to 2 single and 2 double fold.
8. Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
9. Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
10. So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.