Mango Egg Tart

Ingredients

　　Yolk 4 pieces

　　Papaya 100g

Low-gluten flour 220g

High-gluten flour 30g

　　Butter 180g

Fine sugar 80g

Salt 1.5g

Water 125g

　　Dairy cream Butter 220g

　　Milk 160g

　　Low-gluten Flour 15g

　　Condensed milk 15g

Papaya egg tart Steps

1. I used only a quarter of the recipe, using 60 grams of flour, 10 grams of butter, 1 gram of fine sugar, and 0.4 gram of salt to mix into dough and let it rest for 20 minutes.

2. Roll out the dough and place 40 grams of butter, which has been rolled into one-third its size, on top.

3. Wrap (sprinkle flour continuously to prevent butter from leaking out)

4. Fold (wrap with plastic wrap and refrigerate for 10 minutes; no need to refrigerate if it can be rolled out properly)

5. Roll out

6. Fold (wrap with plastic wrap and refrigerate for 10 minutes; no need to refrigerate if it can be rolled out properly)

7. Roll out

8. Fold (wrap with plastic wrap and refrigerate for 10 minutes; no need to refrigerate if it can be rolled out properly)

9. Prepare the tart water: mix 55 grams of dairy cream, 40 grams of milk, and 20 grams of fine sugar in a pan until fully dissolved.Sugar melts

10. Add one egg yolk, 4 grams of low-gluten flour, and 4 grams of condensed milk, mix well and strain.

11. Roll out

12. Roll into a log (refrigerate for 30 minutes)

13. Cut into segments

14. Roll flat, dust with a little flour,

15. Place in the tart mold, with the floured side facing outwards, and gently roll to shape. Place papaya inside.

16. Pour the tart water into the mold.

17.Oven Preheat the oven to 210°C and bake the egg tarts for 25 minutes until the filling is golden brown.

18. Place two pieces of papaya on top of the finished product.

Tips

Butter Wrapping Tips:

The dough should not be too wet; if you find bubbles during the wrapping process, use a toothpick to remove them from the center.

Your hands should be fully dusted with flour for easier handling. Sprinkle a thin layer of flour on the work surface.

If there is any leakage, apply a little flour to cover it.

After wrapping once, refrigerate for 20 minutes to allow the butter to solidify before repeating the process.