Portuguese Custard Tart

Custard Preparation

Boil the milk (1000 ml). Mix the sugar (500 g) with the flour (100 g) and join them to the milk while it is still boiling.

Boil it again and then take it out from the stove. When it gets to cold, mix them the egg yolk (12 units).

Dough Preparation

Joint the flour, the salt and the water and prepare the dough for about 5 to 10 minutes on the Ferneto Spiral Mixer. Let it rest between 5 to 10 minutes, and then withdraw the dough to the Ferneto Dough Sheeter and spread it manually till you get a rectangle.

Place the margarine on half of the dough and fold it in equal parts.

Laminate the dough and give it 2 simple folds.

Stretch the dough and brush it with water. Roll the dough with a 3cm thickness and cut it in several parcels.

Finally, place the parcels of dough on the forms, open them, fill them with the previously prepared custard and bake them on an electric oven between

300º and 350º (Celsius) for 8 to 10 minutes.