Flaky Layered Egg Tart

At last I get my hand on making the egg tart. I had prepared the pastry dough 2 days ago, only today i drag myself to finish this baking project.

The pastry a bit thick and the custard a bit too sweet. Here's the half portion of the recipe I used from the book "Delicious Asia Baked Treats"

Pastry :

Oil dough

120g Hong Kong flour

60ml canola oil

Water dough

120g Hong Kong flour

a pinch salt

1 tbsp full cream milk powder

50ml canola oil

30ml water

1 tbsp golden syrup

Custard

60g castor sugar

a pinch salt

90ml water

1 egg

1/2 tsp vanilla essence

1 tbsp milk

Method :

Oil dough

• Sift flour. Add cooking oil. With a spoon, fold the oil into the flour till combined. Do not overmix. Wrap dough in plastic and chill it overnight.

Water dough

• Sift flour, salt and milk powder. Mix well. Add cooking oil. Fold the oil into the flour with a spoon. Then add water a little a time, using the spoon to fold it into the flour mixture after each addition. Add the golden syrup and fold in till all the ingredients are combined. (Do not use your hands to knead the dough: it will be sticky and difficult to handle)
• Wrap dough in plastic and chill it overnight.

Custard

• Add sugar and salt to water and boil over a stove till dissolved. Set aside to cool.
• Mix eggs, essence, milk. Add cooled sugar mixture and stir well. Strain the mixture using a sieve.

To assemble

• Lightly grease the tart tins with cooking oil
• Using a knife or scraper, cut the water dough into halves, then quarters, and so on, till you get 8 equal pieces (cos I half the portion). Do the same for the oil dough.
• Roll a piece of water dough with a rolling pin. Put a piece of oil dough in the water dough. Wrap and pinch tightly to seal

1. Roll the dough flat with a rolling pin, taking care not to let the oil dough "burst" out of the water dough.
2. Fold the bottom third of the dough towards the middle
3. Fold the top third over
4. Pick up the dough and turn it 90 degrees. Repeat steps 1 to 4. Roll the dough flat to about 5mm thick. Cut out a round shape using a dough cutter. Press into a tart in. Lightly prick the base of the dough with a fork. arrange tart tin on a baking tray. (Do not discard the scraps of dough - gather them, roll to 5mm thcik and cut out)

• Preheat oven to 220c. Just before for 10 mins. Lower the temperature to 130c and bake for another 20-25 mins till the custard is firm.