Renyah & Praktis: Resep QUICK PUFF PASTRY PORTUGUESE EGG TART | Devina Hermawan’s Baking Class

Name: Portuguese Egg Tart Recipe
Yield: 12-14 pcs
Ingredients: 250 g all-purpose wheat flour; 60 g Filma® Prestige (Butter Blend Margarine); 125 ml water; ¼ tsp baking powder; 150 g Filma® Prestige (Butter Blend Margarine); 30 g egg white; 80 g egg yolk; 65 g sugar; 125 g milk; 250 g whipping cream; 1 g vanilla extract (optional); ¼ tsp salt (optional)

Devina Hermawan July 3, 2025 Watch on YouTube ↗

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Portuguese Egg Tart Recipe

Makes 12-14 pcs

Bahan

Bahan kulit:

Bahan laminasi:

Bahan isian:

Cara Membuat

Siapkan plastik, letakkan Filma® Prestige (Butter Blend Margarine) kemudian pipihkan sambal diratakan
Potong kotak dengan pisau kemudian masukkan ke dalam freezer hingga beku
Di dalam mixer, campurkan tepung terigu, baking powder, Filma® Prestige (Butter Blend Margarine) dan air secara perlahan sambil diaduk di kecepatan rendah, mixer hingga rata
Patahkan Filma® Prestige (Butter Blend Margarine) yang sudah dibekukan kemudian masukkan ke dalam mixer, mixer sesaat di kecepatan rendah
Siapkan plastik, masukkan adonan kulit dan bentuk kotak persegi. Masukkan ke dalam freezer selama 15-20 menit
Taburkan tepung terigu pada kedua sisi adonan. Gilas dengan rolling pin kemudian lipat dan gilas kembali. Ulangi hingga butter blend menjadi tipis dan masukkan kembali ke dalam freezer selama 15-20 menit
Pipihkan kulit dengan ketebalan 0,5 cm kemudian masukkan ke dalam freezer dan diamkan semalaman
Untuk isian, di dalam mangkuk masukkan kuning telur, putih telur, gula, garam dan perisa vanila, aduk rata kemudian masukkan susu dan whipping cream, aduk rata dan saring
Cetak bulat adonan dengan ring cutter diameter 8 cm atau kurang lebih 25 gram
Siapkan loyang, bentuk adonan lebih tinggi dari loyang kemudian tuang isian ¾ penuh
Panggang di suhu 165 derajat celcius selama 30 menit. Setelah 20 menit putar posisi loyang. Naikkan suhu menjadi 190 derajat celcius pada 5 menit terakhir
Portuguese egg tart siap disajikan

Ingredients

Crust ingredients:

To laminate:

Filling ingredients:

Steps

Prepare a plastic sheet. Place Filma® Prestige (Butter Blend Margarine) on it, then flatten and spread it evenly.
Cut into cubes with a knife, then place it in the freezer until frozen.
In a mixer, combine flour, baking powder, Filma® Prestige (Butter Blend Margarine), and water slowly while mixing on low speed until well combined.
Break the frozen Filma® Prestige (Butter Blend Margarine) into pieces. Add to the mixer and mix briefly on low speed.
Prepare a plastic sheet. Place the dough and shape it into a square. Freeze for 15-20 minutes.
Dust both sides of the dough with flour. Roll with a rolling pin, then fold and roll again. Repeat until the butter blend is thin, then freeze again for 15-20 minutes.
Flatten the dough to 0.5 cm thickness, then freeze and let rest overnight.
For the filling, in a bowl, add egg yolk, egg white, sugar, salt, and vanilla extract. Mix well, then add milk and whipping cream. Mix well and strain.
Cut the dough into circles using a 8-cm ring cutter or about 25 g.
Prepare the baking cups. Press the dough until it’s higher than the cup, then pour the filling until ¾ full.
Bake at 165°C for 30 minutes. After 20 minutes, rotate the tray. Raise the temperature to 190°C for the last 5 minutes.
Portuguese Egg Tart is ready to serve.