Macau Egg Custard Tart

Emmmm....mesti terliur kan tengok gambo dalam n3 teman kali nih...tapi bukannyer gambo teman yang buat...teman ambik dari web zen can cook...sebenornya teman nak kabor....sejak dua menjak nih teman gile benor makan tart nih...mana teman gih..teman kan cari tart nih...kalu teman gi jusco teman tau dah mana nak dapat tart yang sedap..so teman gi cari kat bread cottage...kalu teman gi tesco seberang jaya teman cari kat kedai roti bread king's tu...kat kulim nih yang teman tau...kat honey's bakery....rasenyer yang paling sedap teman rasa kat bread's cottage lah...dap nyer....semalam baru teman makan...teman kalu makan standard nyer dua ketullah...so dok mencari resepi mana tau kot terbuka hat nak cuba buat...Nih kalu dapat resepi nih kat mat gebu mesti dia buat...

Sebabnya anak-anak teman pon suke makan....teman ade introduce tart nih kat teman baik teman, zana....dia pon suka....nak cite skit...kawan teman nih bukannyer reti sangat makan benda2 cam nih...tapi bila teman kenalkan kat dia terus jatuh cinte katanyer....tulah rasa sedap sangat....nasib baik udah makan pagi nih...kalu tak mesti tingin lagi nak makan tart nih...keylah teman copy resepi tart nih kat cnih...resepi nih teman amik dari web zen can cook.....cubalah lah.....teman pon tingin gak nak cuba...hehehhe....kalu dapat wahyu ler....

Macau Egg Custard Tarts
(makes 12)

Puff Pastry:
2 ½ cup flour
1 tbsp milk powder
2 tbsp shortening
¼ tsp salt
1 egg
1/3 cup ice water (approximately)
¾ cup butter
Custard:
1/2 cup sugar
8 egg yolks
1/2 cup milk
1/2 cup heavy cream
Syrup (optional):
1/2 cup sugar
1/2 cup water
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1. Sift together flour and milk powder into a mixing bowl, add shortening, salt, egg, water and mix until it forms into a smooth ball. Chill in the fridge for 30 minutes.

2. Bring butter to room temp, and cut into slices approximately 3mm thick.

3. Roll dough out into a big rectangle and arrange butter pieces on half of the dough, fold dough over to cover the butter pieces, press with hands and then roll out with rolling pin. Sprinkle top with flour, cover with plastic wrap and let rest for 30 minutes.

4. Turn dough a quarter turn, fold into threes (like a letter) and roll out. Cover with plastic wrap and let rest for 30 minutes. Repeat this 4 times.

5. Finally, roll the dough out into a large rectangle and fold onto itself like a jelly-roll. Let it rest in the fridge for about 30 minutes.

6. Meanwhile combine the cream and the milk and bring to a boil. Whisk the sugar with the egg yolks until the mixture is pale, about 2 minutes. Slowly pour the hot cream mixture into the egg mixture while whisking constantly. Strain and reserve.

7. Boil the sugar and water to make a syrup. Cool and reserve.

8. Preheat oven to 400F. Butter and flour a twelve-cup muffin pan.

9. Cut twelve 1cm thick slices from the rolled up dough (about 1 ounce each). Store the rest of the dough in fridge or freezer for later use.

10. Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup.

11. Line the muffin cups and fill with egg mixture about ¾ full (about 3 tbsp per muffin cup)

12. Bake at 400F for 20 minutes, until brown spots appear on the surface of the filling. Brush gently with syrup (if using) and return to the oven until the top is caramelized.

13. Cool slightly on rack. Eat HOT if you can.