Detailed recipe for Portuguese egg tarts with puff pastry┃ Portuguese egg tarts

Ingredients :

For the Puff Pastry:

Frozen Butter
All-Purpose Flour
Salt
Sugar
Water
For the Egg Mixture:

Eggs
Sugar
Instructions:
Cut the frozen butter and spread evenly on baking paper, wrapping to form a rectangle about 10cm x 15cm.
Roll out the butter to a thickness of about 3mm using a rolling pin. Press firmly and spread evenly.
Refrigerate the butter for 30 minutes.
Cut the chilled butter into cubes and mix with all-purpose flour, salt and sugar, using your fingers until it resembles breadcrumbs.
Add water and use a spatula to mix until it forms a dough. Knead with your hands until no flour is visible.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

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Remove the dough, fold it a few times and roll out into a rectangle the same size as the butter.
Place the butter on half of the dough, fold it in half and refrigerate for a further 30 minutes.
Repeat the stretching and folding process two more times, refrigerating the dough for 30 minutes between each cycle.
Prepare the egg mixture by beating the eggs and sugar. Cover with cling film and refrigerate for about 1 hour until the sugar has melted.
Take out the dough, cut it into slices about 2 cm thick, obtaining about 12 portions.
Place the dough in tartlet molds, pressing the edge with your thumb and rotating the mold for an even coverage.
Freeze for 10 minutes.
Line a baking tray with aluminum foil (be careful of sharp edges).
Preheat the oven to 210 ° C.
Pour the egg mixture into the molds, filling them about 80%.
Bake in the preheated oven on the middle position for 23-25 ​​minutes.

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Remove the tartlets from the molds after removing them from the oven and let them cool on a rack.
Enjoy the delicious meringue layers. Despite the complicated steps, the final product is worth it.
Tips:

Be careful when handling aluminum foil, as it can be sharp.
Make sure the dough is properly refrigerated between folding steps to get the best flaky layers.
Use caution and follow proper safety precautions when handling sharp objects in the kitchen.
Despite the complexity of the meringue steps, the final product is worth it.