Bird's Nest Egg Tart
Make a tart shell with bread flour, cake flour, and eggs. Pour in Portuguese tart custard and bake. Top with stewed bird's nest.
Ingredients
Bird's nest (soaked, stewed until tender)
as needed
High-gluten flour
500g
Low-gluten flour
400g
Eggs (beaten)
4
Clear broth
as needed
Sugar
as needed
Lard
as needed
Shortening
as needed
Butter (melted)
as needed
Tart filling water
as needed
Instructions
1
Step 1
Mix the high-gluten flour, beaten eggs, sugar, lard, and an appropriate amount of water together to form a dough. Let it rest for 20 minutes, then roll it out into a rectangular sheet to make the water dough wrapper. Set aside.
2
Step 2
Melt the butter over heat, then add the low-gluten flour and shortening. Mix well to form an oil dough (the oil core). Place it on a tray and refrigerate for 10 minutes, then remove.
3
Step 3
Wrap the oil core in the water dough wrapper, fold 3 times, and refrigerate for 30 minutes. Remove and place into egg tart molds to form the tart shells. Pour in the tart filling water and bake in the oven at 270°C (top heat) and 300°C (bottom heat) for about 20 minutes.
4
Step 4
Prepare the bird's nest by soaking and stewing it in clear broth until tender. Remove and drain, then place it in the egg tart cups. Serve.
