Cooking Steps

1. 

   Step1:Before you start, please refer to our homemade puff pastry recipe (previous article). It's totally different from the ready-made egg tart skin bought in the shop. The effect is too good. Roll the self-made puff pastry into a rectangle of 25 × 30cm.

2. 

   Step2:Start from the 25cm side. Roll up the pastry. Roll it tight.

3. 

   Step3:Form a 25cm long puff.

4. 

   Step4:Wrap the crispy roll with plastic wrap or oilpaper. Refrigerate for 30 minutes. It will harden after refrigerated.

5. 

   Step5:Cut the crispy roll into 12 equal parts, each of which weighs about 35g. The fast way to cut 12 parts is to cut 2 parts from the middle first, then cut each part from the middle to 4 parts, then cut each part into 3 equal parts, 12 parts in total. You can also cut more accurately with the help of a ruler.

6. 

   Step6:The tarts of the same size can only be heated evenly when baking, so as to achieve the best effect. Use six first. Wrap up the rest and put it back in the fridge.

7. 

   Step7:Roll them into tarts. Put a small piece of pastry dough on the operation table sprinkled with a little flour. Use a rolling pin to roll it into a round egg tart skin.

8. 

   Step8:The thickness of the egg tart is about 4mm. The size should be about 6.5mm larger than the egg tart mold. We use a metal egg tart mold. The size is 7cm in diameter at the top, 5cm in diameter at the bottom and 2cm in depth.

9. 

   Step9:Use as little flour as possible when rolling. Use the pastry scraper to gently lift the egg tart skin and put it on the mold. Stick a small amount of flour on your fingers. Press the skin of the egg tarts into the mold gently. Make it fit on the bottom and around of the mold. But do not press too tightly. Take care to form an arc-shaped bowl edge at the edge of the mold to prevent the egg milk from overflowing.

10. 

    Step10:The whole movement should be fast. At this time, the egg tart skin is still icy. Too long operation time will make the egg tart skin hard to operate.

11. 

    Step11:After the egg tarts are put in place, they should be frozen in the refrigerator. Before freezing, check each one. Press them gently again.

12. 

    Step12:Make a small bowl of tarts. Freeze for at least 35 minutes. Or until it is completely frozen. You can make it and freeze it in advance. It can be used in two weeks. Note - when pouring in the egg cream, the skin of the egg tarts must be frozen. In this way, the egg cream will not penetrate into the skin of the egg tarts.

13. 

    Step13:Start making egg milk. Add 118mL cream, 115g to a small saucepa

14. 

    Step14:

15. 

    Step15:

16. 

    Step16:

17. 

    Step17:

18. 

    Step18:

19. 

    Step19:

20. 

    Step20:

21. 

    Step21:

22. 

    Step22: