Dilmah Real High Tea
09/15/14

Portuguese Egg Tart

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

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

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

Method:
Dough:
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.
Filling:
Mix cream, egg yolk, milk and sugar.
Strain and keep in chiller.

 

 

 

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