Macau Portuguese Egg Tart (澳门葡式蛋挞)
Classic Macau egg tart featuring crispy flaky pastry and silky egg custard; the caramelized spots on top deliver every bite a perfect fusion of crispiness and silkiness.
Ingredients
12 items- All-purpose flour 200g
- Butter 30g
- Water 100ml
- Sugar 10g
- Salt 2g
- Cake flour 120g
- Butter 60g
- Egg yolks 4
- Fine sugar 60g
- Whole milk 120ml
- Heavy cream 180ml
- Vanilla extract 1/2 tsp
Nutrition
Steps （10 steps）
In a large bowl, combine 200g all-purpose flour, 10g sugar, and 2g salt. Add 30g softened butter and 100ml water, knead until smooth and non-sticky. Cover with plastic wrap and rest 30 minutes.
In another bowl, rub 120g cake flour with 60g softened butter until uniform. Wrap and refrigerate for 30 minutes.
Roll rested water-oil dough into a round disc with thick center and thin edges. Wrap oil dough inside, seal tightly, and gently flatten.
Roll the stuffed dough into a rectangle (approx.20×30cm). Fold into thirds like a letter. Cover and rest 20 minutes.
Roll out again and repeat the three-fold; rest 20 minutes. Perform a total of three folds, resting thoroughly each time.
After final rest, roll dough to a 4mm thick large sheet. Roll tightly into a log, refrigerate 30 minutes, then cut into 12 pieces.
Take a piece with cut side up, dust with flour, place into egg tart mold. Use thumbs to press from center outward to form a thin bottom and raised edge.
Make custard: whisk 4 egg yolks with 60g sugar until dissolved. Add 120ml milk, 180ml heavy cream, and 1/2 tsp vanilla extract. Mix well.
Strain the custard through a fine sieve at least twice to remove foam and unmixed particles, resulting in a smooth liquid.
Pour custard into each pastry shell to 80% full. Bake in preheated oven at 220°C middle rack for 18-20 minutes until pastry golden and top has caramel spots.
Tips
Keep dough covered to prevent drying; rest thoroughly before each fold to avoid gluten shrinkage; strain custard twice for silky texture; when shaping shells, make base thin and edge slightly higher for even rising.
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