Yam Mochi Portuguese Tarts

                                  

Ingredient

Method

Mochi: 75g glutinous rice flour  120g water 15g caster sugar 15g tapioca flour 1tbsp homemade corn syrup玉米糖浆 10g butter 1 of 起酥面皮/pastry dough   Egg custard Filling: 250g heavy cream 250g full milk 2 tbsp condensed milk 4 B & 2 A egg yolks 80g caster sugar 25g LP flour Homemade Yam Paste

Mochi: 1. Pour glutinous rice flour, sugar and water into a bowl and stir evenly until there are no lump. 2. Place in a steamer and steam for 15-20 minutes until cooked. 3. Take out immediately, add corn syrup while hot, stir evenly with a spoon until glossy and soft. 4. Add butter, with hands on gloves, and pull repeatedly to increase the toughness until it reaches a stringy and elastic state. 5. Add a little vegetable oil to the bag/plastic wrap, rub the oil out (so that the mochi will not stick to the plastic wrap), then flatten into a sheet, and refrigerate for 2 hours or overnight (easier to use). 6. Cut into desired size. Tart: 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 2 hrs. 3. custard: Heat heavy cream, milk, condensed milk and sugar in low heat until sugar melted. Stir occasionally. Remove from heat and let cool slightly. Add in egg yolks and flour and mix until combined. Pass the egg mixture through a sieve to remove big lump. 4. Preheat oven 180C. Place a piece of mochi into it followed by  10-15g yam paste. Then carefully pour egg mixture 7-8% full into tart shells and bake for 25 mins. Transfer to bottom heat only for the another 7-10 minutes to make sure bottom part is fully brown/crispy. Transfer to top heat only for another 5-8 minutes to create roasted effect.