Now for part II of the Portuguese Egg Tarts. As I mentioned before, I used store-bought puff pastry when I tried the egg tarts recipe for the first time. I promised a recipe for puff pastry and here it is. But I have to say that I was a little disappointed with the result. I was excepting it to be great but the texture wasn't 100% right. The flavor however surpassed the store-bought puff pastry without a doubt. The recipe didn't explain the process on it's entirety and, as such, I had to go with my gut. I used a recipe from a very famous Portuguese cooking book called "Culinária Portuguesa" (Portuguese culinary). It was recently reedited and I didn't think twice about buying it the last time that I was in Portugal. I hope to share great recipes from it. As for this recipe, be prepared if you do decide to try it because it's a lot of work!
- 250g (2 cups) flour
- 185g (1 +1/2 sticks) cold butter
- 5g (0.2oz) salt
- 1.5dl (2/3 cup) cold water
Mix all the ingredients except the butter. The quantity of water needed might change depending on how your absorbs it. Add water if the dough is too dry.
Work the dough for a bit.
Divide the butter in 6 parts. You'll use 1/6 of the butter for each layer. Roll out the dough and spread bits of cold butter on top.
Fold the dough and roll it out again.
Repeat the process 5 more times. I kept the butter on the fridge the whole time and because I felt the dough was getting warm, I placed it on the fridge for 10 minutes after the third part of butter. Once you're done with all the butter, divide the dough in two parts. Roll out each part so that the dough is 2mm (0.1in) high (I didn't have enough space to roll out the dough and that's why I divided the dough in two).
From here onward the process is the same as in Part I. Make a roll with the dough.
Prepare the muffin tins (this time I used special tins that are used in Portugal to bake the egg tarts).
Place the dough in each tin.
And fill the dough with the egg tart mixture.
And bake (check the filling recipe for the specifics).