Portuguese Egg Tart Recipe (葡式蛋挞做法）
I was craving so deeply for Portuguese Egg Tart during this movement control order, so I decided to make the soft custard filling by myself. The crust is more of a commitment involving rolling, buttering, folding and repeating. Thus, I go for the shortcut , start with store bought puff pastry for ease from House of Ingredient.
在行动限制令期间，突然很想吃葡式蛋挞。 因此，决定亲手烘培但我只是调个挞水，挞皮是现买。 因为酥式挞皮的工序繁琐复杂，怕掌握不了，就先来学会调葡挞水吧！
Ingredients
For the custard filling 挞水制作：
Milk (牛奶) 110gram(克)
1 whole egg 鸡蛋 1 粒
Egg Yolk (蛋黄) 1个
Granulated sugar (细砂糖) 4r0gram(克)
Whipping Cream (淡奶油) 180gram (克)Instructions
Heat the oven to 220°C for at least 20-30 minutes.
烤箱预热上下火220°C （20-30分钟）
- In a medium bowl, pour the milk in and add sugar , stir until the sugar dissolved. Set aside. 将牛奶和细糖倒入一个碗里， 搅拌直到细砂糖融化
- In another bowl, one whole egg and egg yolk. Whisk the whole egg and egg yolk until no lump. 把一粒全蛋和一粒蛋黄打进碗里，然后轻轻 打散，蛋液打散后会像水一样。
- Transfer the milk mixture into the egg mixture, whisking continuously. Add the whipping cream as well, whisking it all together. 蛋液打散后，把制作好的牛奶加进去，然后轻轻混匀。把淡奶油加人轻轻混合, 挞水就好了
- Strain the mixture through a fine strainer for at least 3 times! 最后把挞水过滤。最少要过滤3次!
- Remove the puff pastry from refrigerator. Then fill each cup 2/3 full. 把速冻挞皮直接从冷冻库就可以使用。然后把挞水到进挞皮，9分满即可。
- Bake until the custard is set and browned in spots around 25 minutes at 210°C. 放进预热的烤箱中层， 210°C，烤25分钟。(表面形成标志性的焦糖色黑点和挞皮形成金黄色就可以出炉咯!)
Notes:
Tarts are best enjoyed the same day of making for ultimate pastry crispiness! If you can't finish the custard mix, it can be refrigerated up to three days.
葡式蛋挞一定要现烤现吃，最好吃! 如果多余的挞水用不完，可以放进冰箱里保存三天时间。
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