Portuguese egg tarts

Ingredients: Dough A
30g butter
¼ tsp salt
1 tablespoon castor sugar
1 tablespoon milk powder
100g plain flour, sifted
½ Grade A egg, beaten lightly with a fork
1-2 tablespoons cold water

Dough B
50g butter
50g shortening
150g plain flour, sifted

Filling:
100ml cream
150ml fresh milk
40g castor sugar
2 Grade A eggs
1 Grade A egg yolk
¼ teaspoon vanilla essence
Tart moulds 7cm diameter


Method: Dough A
1. In a mixing bowl, mix all the ingredients for dough A except egg and cold water using fingertips until mixture forms a breadcrumb like texture.

2. Slowly mix in the egg and cold water until you get a smooth ball of dough, add more water if necessary. Cover dough with a clean cloth and set aside for 20 mintues.

Dough B
1) Combine all the ingredients and set aside.

Filling:
1) Combine all filling ingredients in a bowl and beat it with a wire whisk until sugar dissolves, sieve into a jug. This aids in pouring the mixture into the tart moulds.

To Assemble:
1. Roll out dough A into a large rectangle about 20cm X 15cm.

2. Place the dough B in the centre of dough A. Wrap dough A over the dough B, sealing it up. Flatten with a rolling pin into a rectangle.

3. Roll short side up like a Swiss roll.

4. Flatten and roll out again. Repeat rolling up like a Swiss roll then flatten.

5. Roll the long side up into a long cylinder and cut into 10 portions, about 5mm per piece.

6. Place the cut side up and roll to flatten into a circle.

7. Fit into a tart mould, making sure the pastry comes right up to the top of the mould.

8. Pre-heat oven to 220ْC.

9. Fill up with filling right up to three quarters full.

10. Place onto a tray and bake in pre-heated oven for 25-30 minutes or until filling is set. To check for doneness, touch the top to see if it has set.

11. Remove from oven, remove from moulds.