Flaky Egg Tarts - by Audrey Tan

Flaky Egg Tarts 
Oil dough-- 
100g plain flour, sifted
160g unsalted butter(cubed n keep in chiller)
1/8 tsp salt

Water dough --
20g bread flour sifted;
60g plain flour sifted;
5g custard powder sifted;
10g egg 
 40g iced water

Filling -- 
100g fresh milk
50g caster sugar
2 eggs n 1 drop vanilla extract.
1) make oil dough - combine flour n cold, cubed butter .use pastry cutter to press butter i to flour until a rough dough forms. Must be done quickly.
2) form dough into a rectangle shape (10.×15 cm) . Wrap in clingwrap n chill in fridge for 30 mins.
3) make water dough - combine all ingredients into electric mixer. Blend until dough forms. Knead for 5 mins until smooth. Mold into a rough oval shape, wrap in clingwrap n chill for 20 mins.
4) take both dougb out. Dust work station n rolling pin with flour. Remove clingwrap. Roll water  dough into a large oval. Big enough to enclose oil dough. Place oil dough in the centre n wrap like a parcel, encasing oil dough, make sure no oil dough is exposed.
5) slightly roll the combined dough, dust with some flour top n bottom n wrap it. Chill in the fridge for 20 mins.
6) retrieve dough. Dust work starion n rolling pin. Roll dough into 1/2" thickness in rectangle shape..fold one side towards centre and fold the other side towards centre..you will have 3.layers . Dust with flour..wrap it n chill in fridge for 20 mins. This is round 1 of folding.
7)  repeat step 6. This is round 2 of folding.
8) retrieve dough from the fridge . Dust work station n rolling pin. Roll dough into 1/2" thick in rectangle shape. Fold left and right towards center.
9) fold one side of dough towards center again. You will see 4 layers. This is round 3 and final round of folding. Dust with flour, wrap it n chill for 20 mins.
10) retrieve dough. Dust work station n rolling pin. Roll dough flat in 1/2cm thick. Use cookie cutter to stamp individual tart shells.
11) wrap tart shells with cling wrap n chill for 15 mins.
12) retrieve tart shells n mold each piece into tart  casing..avoid touching the perforated pattern. Poke holes on the base gently n chill for 15 mins. Preheat oven 220°c.
13) prepare egg filling -- combine all ingredients. Make sure sugar is fully dissolved. Sieve egg filling 3 times. Pour egg filling into tart 70% slowly. 
14) place tray at the bottom rack..bake 220°c for 15mins. Reduce to 180°c for 10 mins. Slightly open the oven door by slipping a mitten by the door ( leave door ajar) and bake 10 mins. 
15) leave it to cool for 10 mina before removing from tart casing.
This receipe yields 8 tarts.

Fiona Lau

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