How to Make Egg Tart

Ingredients:Low-gluten flour 160g, marzipan 100g, 90g butter,milk 100ml,egg yolks 2 pieces,sugar 30g,canned condensed milk, and warm water as needed Steps: 1. Melt about 30g of butter in a pot, then add 100ml of milk, 30g of sugar, and about 10ml of canned condensed milk to mix well. Allow it to cool slightly before adding two egg yolks, mixing them into the custard mixture;
2. Mix 160g of low-gluten flour with the remaining 70g of butter and some warm water until a smooth dough forms; cover the dough with plastic wrap and let it rest for 15 minutes;
3. After resting, roll out the dough into thin sheets and wrap them around marzipan sheets carefully to ensure no gaps,4. Wrap well and gently tap to form a stack. Fold this stack several times, each fold followed by chilling in the refrigerator for about 20 minutes, repeating three times; 5. Finally, roll the dough into a cylinder, cut it into even rounds, and press them into tart molds dusted with flour. Fill the molds two-thirds full with the custard mixture;
6. Place in an oven at 210°C for about 15 minutes. Adjust the baking time based on your oven's performance.
After that, take out the dough and roll it into thin sheets, wrapping the Marigold sauce evenly inside; make sure not to leak.

4. Wrap it up gently, then tap it lightly as you would fold quilts, folding it repeatedly each time after refrigerating for about 20 minutes, do this three times in total;

5. Finally, roll the dough into a cylindrical shape and cut it into evenly sized round pieces; dust some flour into the tart molds, gently press the dough to fit, then pour in the egg custard, filling about two-thirds of the mold is sufficient;
6. Place it in the oven. 210 degrees, bake for 15 minutes or until done. The exact time may vary depending on your oven's power.