The beloved Portuguese egg tart gets a luxurious makeover in this recipe, featuring the smooth, creamy sweetness of white chocolate. We've crafted these tarts to offer a delightful balance of rich, custardy filling, flaky pastry, and the melt-in-your-mouth goodness of premium white chocolate.
The key ingredient that elevates these tarts is Tulip White Compound Chocolate, which provides a perfect, velvety sweetness. Prepare for a delightful experience where traditional flavors meet a modern, indulgent touch. Let's embark on this recipe and create these exquisite treats together.
Egg tart
70 gr fresh cream
25 gr Tulip White Chocolate Compound
50 gr Sugar
200 gr Fresh Milk
15 gr Corn Starch
3 pcs egg yolk
2 gr vanilla
- Melt Tulip White Chocolate Compound and mix with warm fresh cream
- Mix Sugar, egg yolk, vanilla, and corn starch whisk until well combined
- Mix egg mixture with warm milk mix again until sugar dissolves
- Then mix Tulip White Chocolate Compound mixture with egg yolk mixture
Puff Pastry :
Ingredients :
- 600 gram All Purpose Flour
- 250 gram Ice Water
- 130 gram Unsalted Butter
- 12 gram Sugar
- 10 gram Salt
- 15 gram Lemon Juice
- 375 gram laminated butter
Method :
- Mix all ingredients except laminate butter , mix until all combine well.
- Rest the dough for 12 hours in chiller.
- After that, roll the dough until 33 cm x 22 cm.
- And make the laminated butter to size 16,5 cm x 22cm.
- Put butter in center of dough and close with side of the dough (like envelope).
- Roll first with double turn.
- And rest for 15 minute in freezer.
- Roll again with double turn.
- And roll with single turn.
- Roll the dough until 2 inch. Then rest in chiller 12 hours.
Assemble :
- Flatten the puff pastry into mould
- Pour the eggtart mixture into flatten puff pastry
- Bake in 220 c 5 minutes
- Then lower the temperature to 200 c and bake for 10 minutes
Are you looking to buy the chocolate to make this recipe? You can contact our sales representative or check the full details of the product here
