If you see any coagulation or clumps in your egg filling, strain it once more. When ready to bake, remove the tart shells from the freezer. If using this make-ahead option, prepare the egg filling the day you want to bake let the filling rest for 30 minutes to 2 hours before filling the frozen shells.) (The tart shells also can be prepared through this step and then frozen overnight or up to 3 days. Place the tart shells in the freezer for 15 minutes. Remove the chilled tart shells from the refrigerator and then use a paring knife or kitchen scissors to trim away any excess dough hanging over the edges. While the shells chill, preheat the oven to 400☏ with a baking steel or stone placed on a rack in the lowest position. Place the baking sheet with the tart shells in the refrigerator for 15 minutes. Repeat with the remaining molds, then use a fork to prick (“dock”) the bottom of the pastry several times. Line each of the molds with a dough circle, pressing the bottom and sides to get rid of any air bubbles beneath the surface. Place 15 small, 3" egg tart molds on a rimmed baking sheet and spray generously with nonstick spray (see “tips” below for our recommended molds). (See “tips” at the bottom for details on what to do with leftover scraps.) If necessary, reroll scraps one time until you have 15 circles. Roll out the second piece of dough to create a total of 15 circles. Use a 3 3/4" round cutter to cut circles from the dough. Roll out the dough into a thin, large rectangle, between 1/8" and 1/16" thick (about 12" x 12"). While the filling rests, remove a piece of chilled dough from the refrigerator and place it on a floured work surface. Cover and set aside to rest for at least 30 minutes and up to 2 hours. Strain the mixture into another medium bowl or clean container. Add the eggs and yolk and whisk until well combined. Stir the warm milk and water into the sugar mixture and whisk vigorously until the granules have dissolved. (Alternatively, you can heat the milk and water on the stovetop.) In a heat-proof measuring cup, microwave the evaporated milk and water until warm, about 90☏. To make the filling: In a medium bowl, stir together the sugar and salt. While the dough chills, make the filling. As you work, the dough will transform from rough and shaggy to smooth and homogenous.Ĭut the folded dough block in half, then wrap each piece well and refrigerate for at least 1 hour and up to 24 hours, or freeze for up to 2 months. Do another letter fold followed by a quarter turn, then repeat 3 more times (for a total of 5 letter folds and 5 turns), sprinkling more flour as needed. Roll the dough into an 8" x 13" rectangle once again. Learn moreīlog Why does butter temperature matter in pastry? (The edges will be very rough it’s OK if it isn’t a perfect rectangle at this point.)įold one third into the center, then the opposite third over the first, like you were folding a business letter this is called a letter fold. Dust the top of the dough and your rolling pin with flour and roll into an 8" x 13" rectangle about 1/2" thick. Transfer the dough to a generously floured work surface and use a bowl scraper or bench knife to gather and press it into a rough rectangle press any loose bits into the top or sides of the dough. If you have a lot of dry bits at the bottom of the bowl, add more water, 1/2 teaspoon at a time, until it comes together. Stir in the remaining liquid and gently knead the dough in the bowl just until it comes together. Add about half the liquid to the dough and use a flexible spatula or bowl scraper to evenly disperse the liquid. In a liquid measuring cup, whisk together the cream and water. Toss the mixture to evenly coat the butter in flour. Add the butter, pressing the cubes between your fingers and thumbs to create flat flakes. To make the rough puff pastry: In a large bowl, whisk together the flour and salt.
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