Portuguese Tart

Portuguese Tart
(make 6pcs)

Kawan puff skin


Filling:
50ml milk
50ml whipping cream
20g castor sugar
1 whole egg
1 egg yolk
8ml rum wine

Steps:
1. Preheat oven at 240c.
In a pot, add in milk, whipping cream and castor sugar and cook in low heat until sugar dissolves.
2. Off heat and keep aside till warm.
3. In another bowl, whisk egg using balloon whisk.
4. Add in step 1 slowly while keep stirring.
5. Sieve.
6. Place a piece of kitchen towel on top of a cup and pour the filling through it to remove bubbles.
7. Pour the filling into puff skin for 80% full.
8. Bake at 220c (10mins), 190c (10-12mins)
    * the purpose for high temperature at start is to let the skin expand immediately and in shape.

補充:
1.若使用市售冷凍酥皮,做法是將多片的冷凍酥皮一片一片
   接起來捲成直徑約5cm圓柱狀
2.市售酥皮較不會回縮,麵皮桿壓大小與塔模大小相同即可
3.市售酥皮烘烤溫度約200度c烘烤15分鐘,再將溫度調整成
   180度c烘烤至蛋塔呈現金黃色即可
4.倒蛋液的時候,紙巾只要鋪在蛋液上這樣倒就可以.這樣倒
   的時候蛋液上方會跟紙巾摩擦就不會產生氣泡,並不是從紙
   巾過濾出來.

Source : Filling - https://caroleasylife.blogspot.com/2009/12/blog-post_2572.html