Ingredients:
For the Puff Pastry:
- Frozen butter
- All-purpose flour
- Salt
- Sugar
- Water
For the Egg Mixture:
- Eggs
- Sugar
Instructions:
- Cut frozen butter and evenly place it on butter paper, wrapping it to a size of about 10cm x 15cm.
- Roll out the butter to about 3mm thickness using a rolling pin. Firmly press down and push it to the four corners for even distribution.
- Refrigerate the butter for 30 minutes.
- Dice the chilled butter and mix it with all-purpose flour, salt, and sugar using your fingers until it resembles breadcrumbs.
- Add water and use a spatula to mix it into a dough. Knead with hands until there is no flour visible.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Take out the dough, fold it several times, and roll it into a rectangle matching the size of the butter.
- Place butter on half of the dough, fold it in half, and refrigerate for another 30 minutes.
- Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each cycle.
- Prepare the egg mixture by stirring together eggs and sugar. Cover with cling paper and refrigerate for about 1 hour until the sugar has melted.
- Take out the dough, cut it into 2cm thick slices, yielding about 12 servings.
- Place the dough in egg tart molds, pressing the edge with your thumb and rotating the mold for even coverage.
- Freeze for 10 minutes.
- Line a baking sheet with tin foil (be cautious 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 medium layer for 23-25 minutes.
- After removing from the oven, demold the tarts and let them cool on a shelf.
- Enjoy the delicious layers of meringue. Despite the complicated steps, the finished product is worth it!
Tips:
- Be cautious when handling tin foil, as it can be sharp.
- Ensure the dough is properly refrigerated between folding steps for the best puff pastry layers.
- Use caution and follow proper safety measures when working with sharp objects in the kitchen.
- Despite the complexity of the meringue steps, the final product is worth the effort.
