酥皮蛋挞 Egg Custard Puff Tarts

葡式蛋挞有黑色的点点，酥皮蛋挞没有黑点点。两者相比，偏爱葡式蛋挞的馅，酥皮蛋挞的皮，因为葡式蛋挞的馅更加香浓，而酥皮蛋挞的皮更加酥松。

Ingredient

Method

1/2 of 起酥面皮/pastry dough   Egg custard Filling: milk 80ml caster sugar 20g 1 A egg vanilla extract 1tsp *makes appr 8 tarts

1. Roll out the puff pastry into 4mm thick. Cut out pastry according to the size of your tart moulds. (cover with plastic wrap for the rest of the dough) 2. Line dough in the middle of tart moulds, one by one. Lightly press the dough with your thumb. Starting from the bottom then top to the side (dough must higher than tart mould 1cm). While pressing the dough, turn the tart mould clockwise/ anti- clockwise in order to make an even tart pastry. (Remove any air burble by using toothpick if found inside the bottom mould), rest for another 20 minutes. 3. custard: Heat up sugar and milk until completely dissolved. Set aside to cool slightly. Whisk eggs with vanilla extract. Pour in sugar water and whisk well. Sieve egg mixture twice to get rid of any bubbles. 4. Preheat oven 180C. Pour egg mixture 7% full into tart shells and bake for 20 mins. *may stored into refrigerator up to 3 days. For the next day, remove tarts from the refrigerator and heat 1 minute in the microwave, then transfer into preheated oven and bake for about 3 minutes. ~要恢复它的酥松： i）冷却时间久了以后会变软， 只要把它放进烤箱中烤3-5分钟就恢复了 ii）冰箱保存后，微波炉里加热1分钟，然后再放进已经预热好的烤想中烤3分钟左右即可。 ~当天吃不完，建议把需要保存的那些少烤几分钟，这样下次再吃之前放进烤箱烤的时候就不会烤焦了。