The traditional method uses lard exclusively to achieve the flakiness. As a home baker, I prefer to have butter. This is the advantage of the DIY method. I have total control of what to use in the kitchen for the benefit of my loved ones.
I have tried out different recipes and baking temperatures to perfect it. Hope you like this one !
Ingredients for making eight to ten 7cm or 2¾ inches tarts
75g unbleached all-purpose flour
1 egg yolk
100g unsalted butter
75g unbleached all-purpose
egg custard filling:
2 large eggs
1) Make the water dough by mixing all the water dough ingredients and knead a few minutes until smooth. Wrap and let it relax for 20 minutes.
2) Make the oil dough by mixing the butter and flour into a ball. Wrap and refrigerate for 20 minutes.
3) Roll out the water dough into a rectangle. Roll out the oil dough into a square so that when it is put on the water dough, it can be sandwiched.
4) Wrap the oil dough with the water dough so that the oil dough is completely enveloped by the water dough. Fold the dough together and roll out again into a rectangle. Put the dough to rest in the refrigerator for 15 minutes.
5) Take out the dough and repeat step 4 two more times with resting in between.
6) Roll out the final dough to about 3-4mm thick. Use a cookie cutter to cut out a size bigger than the mold. Carefully and firmly press the dough onto the mold with no air pockets. Put to the refrigerator for at least 15 minutes.
7) To make the egg custard, melt sugar in the milk and water mixture. Beat the eggs slightly and pour in the sugar mixture and strain. Pour into the prepared mold to 70% full. Do not overfill.
8) Put the tarts on a baking sheet and bake in a preheated oven at 400⁰F for 12-15 minutes. Then lower the temperature to 350⁰F for another 10-12 minutes.
1) The resting time between rolling is to let the dough's gluten to relax, otherwise it will shrink back as you roll. For best result, let it rest longer than 15 minutes.
2) Take time to carefully roll out the dough. If there are air pockets inside the dough, use a toothpick to pop them.
3) Do not overfill the mold. It will expand in the oven and spill over if you do.
4) Every oven is different. Watch the tarts while they are baking. Do not over-bake.
5) Feel free to adjust the amount of sugar in the custard to your liking.