INGREDIENTS (PASTRY)
recipe shared by my friend M
240g flour, pinch of salt
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine
Method:
1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine
Method:
1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.
11. Chill until firm
INGREDIENTS (FILLING)
INGREDIENTS (FILLING)
recipe from Alex Goh’s Irresistible Pastry
200g Whipping cream
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence
Method:
- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence
Method:
- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.
ASSEMBLY TO BAKE:
- Divide the pastry into small portions. Flatten into the pastry moulds.
- Pour the filling into the pastry tarts
- Then bake at 220C for 20 – 25 minutes.
Other pictures:
You only made 4 tarts? So no spare for me?
ReplyDeleteHi Doris,
ReplyDeleteThis look great for my afternoon tea. Anymore left for me. :P
Hi Anncoo,
ReplyDeleteI made just enough for my family, and I had specially reserved the best 4 tarts for my blog visitors :D So, please feel free virtually try it ;P
Hi Happy Flour,
This is also good timing snacks for anytime. Please help yourself. :)
A lot of effort to make this right?
ReplyDeleteI like to eat this, but a bit lazy to try this out :)
Hi Wendyywy,
ReplyDeleteAs for the skin, if we make in small portion, not too dificult, only the 1st batter need to rest for half an hour b4 mix with the pastry margarine. And for the filling is quite easy, mix then baked.
Hi DG,
ReplyDeleteCan you share how to make this portugese tart? Tks!