INGREDIENTS
Flaky PASTRY
- 100 gm butter
- 500 gm cake flour
- 1/2 tsp fine salt
- 1 tbs caster sugar
- 240 ml cold water
- 200 gm butter oil (Rinn use butter usual)
FILLING
- 80 gm Superfine sugar caster
- 300 gm of fresh milk
- 200 gm wiping cream
- 3 eggs
- 3 egg yolks
- 1/2 tsp vanilla essence
* Combine all ingredients and mix well. Strain and set aside.
HOW TO
- Combine butter and flour. Add sugar, salt and water little by little while kneading the fingertips. Then knead to form a soft dough. Cover with a kitchen towel for 30 minutes.
- Roll the dough to form a rectangle. Place the butter oil (or butter) and fold. Roll and fold up so 3 layers. Roll again and fold into 4 layers. Wrap the dough with plastic and keep it viewed in the refrigerator for 30 minutes.
- Roll again and fold into 4 layers. Wrap the dough with plastic and keep it viewed in the refrigerator for 30 minutes.
- Remove and roll thin. Cut a square just to tart mold. Click viewed in the mold.
- Pour filling up to 90% full.
- Place the baking tray on the bottom shelf. Bake at 220 degrees Celsius for 20 minutes until the pastry turns golden brown and until surface filling forms colors brown sugar caramel.
- Remove from oven and cool on wire rack.