Dilmah Real High Tea

Portuguese Egg Tart

Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014

1000g cake flour
15g salt
40g sugar
400g iced water
750g margarine

60g egg yolk
200g cream
100g sugar
100g milk

Mix the cake flour, salt and sugar, mix well. Add in iced water and mix in dough.
Divide the dough into 1 kg portion, wrap in cling film and rest in chiller for 2 hours.
Take the dough out and roll in dough sheet. For every 1 kg of dough, use 500 g of margarine to fill in the dough.
Fold the dough in 3-3-4 pattern. Roll out the dough, cut and roll. Wrap with cling film and store in freezer.
Mix cream, egg yolk, milk and sugar.
Strain and keep in chiller.




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