Casatta cake homemade recipe

No added sugar custard.Slightly sweet.Creamy custard. Water for the custard tart, not too sweet, enough soft but not so greasy, much simpler than egg tarts, give it a try.

　　Ingredients: Main ingredients:Eggs Pastry 84 grams of cake flour, unsalted butter 40 grams, 15 grams of fine sugar,Butter 40 grams, 15 grams of fine sugar,Egg yolks 20 grams,Eggs 57 grams, egg yolks 20 grams, fine sugar 15 grams, pure Milk 200 grams, 6 grams of cake flour

Steps:

1. Measure and prepare the ingredients.

2. Make homemade sweet pastry dough, first whisk the egg yolks until they are well mixed.

3. Add fine sugar and continue to whip.

4. Whisk until the sugar is completely dissolved and the yolks are smooth, set aside.

5. Cut unsalted butter into small pieces and sift cake flour.

6. Mix the cake flour and butter pieces together.

7. Rub your hands in a washing clothes motion to form coarse crumbs with the butter and cake flour.

8. Add the egg yolk liquid.

9. Use a silicone spatula to cut and mix until there are no dry ingredients left.

10. Mix thoroughly until it is smooth, slightly knead into a ball by hand.

11. Place in a plastic bag, press flat, refrigerate for 30 minutes.

12. Prepare the custard ingredients.

13. Whisk eggs and egg yolks together, then add fine sugar and continue to mix until smooth.

14. Add 6 grams of cake flour, whisk with an egg beater until well mixed.

15. Add 200 grams of pure milk, similarly mix thoroughly.

16. Strain the custard twice for a smooth texture; use a small spatula to press any large lumps through the sieve, set aside.

17.|Preheat the oven at 170°C, top and bottom heat;Oven 170 degrees Celsius, top and bottom heat;Remove the chilled sweet pastry dough from the refrigerator, leave it at room temperature for about 10 minutes, divide into 6 equal portions.

18. Take one portion of the dough, press it flat with your hand, wrap it in plastic film, roll out to form a round shape with a rolling pin, fill it into a mold, use fingertips to adhere the base and prick small holes on the bottom with a fork.

19. Complete the above for all portions, then pour in the custard filling.

20. Place individual molds on a baking sheet, bake in the preheated oven at 170°C, top and bottom heat, third layer, for 20-25 minutes. Remove from the oven and cool on a cooling rack.

21. Enjoy!

Tips: The sweet pastry dough can be simply kneaded into a ball and refrigerated; overworking will make it too hard with poor texture.