Egg tarts with easy puff pastry

 This little tart is so tempting, creamy and rich filling with a hint of vanilla ^^, I think most of people love it.

The pastry that you use in this tart is puff pastry, and there are many recipe ^^. The old one that I post use a lot of butter and use different method for turning, but this time, it's an easier recipe. By mixing large piece of fat (this recipe uses both butter and shortening), into the flour, you create some fat pocket before turning. 
The next step is turning that with double turn, you will need only 3 turning (most of the puff pastry will need about 5-6 single turns). Try your best to roll the pastry into 3 mm, or it will be too thick after baking. But you don't have to be afraid, this pastry is very forgiving, and if your room is not melting hot, you can work with it without problem.
The trickiest part for egg tart is the baking time, don't overbake it or the custard will become tough, you have to keep it creamy.

Egg tarts

Make 12 tarts (7.5cm)

Easy Puff pastry

250g ............................. All purpose flour
90g ............................... Unsalted butter, cut into 2 cm pieces
75g ................................ Shortening (I use non-hydrogenated rice barn oil shortening), cut into 2 cm pieces
95g ................................ Cold water
6g .................................. Distilled vinegar
5g .................................. Salt

Filling
15g ................................. Cornstarch
120g .............................. Milk
45g ................................. Granulated sugar
120g ............................... Whipping cream
3 ..................................... Egg yolks
1/2tsp ............................ Vanilla extract
......................................... Pinch of salt

I use this Shortening  (non-hydrogenated rice barn oil shortening).

 Put the flour into the bowl, mix butter and shortening into the bowl (keep most of the fat in large piece form).

 Mix salt, vinegar and cold water together, and pour into the bowl, mix with spatula until moisten.

 Cover with plastic wrap.

Shape into 13x13cm square.
Refrigerate for 1 hour before turning.

Sprinkle work surface and the dough with flour.

Roll the dough into 15x45 cm rectangle (try to keep it straight).

 Fold the dough (left 10cm from the top).

 Fold the top, and fold again (like close the book), now you get your first double turn.
Wrap with plastic.
Refrigerate for 1 hour before each turning, you will need to make more 2 double turn.

You will see that after the third turn, your dough will be smoother.

Refrigerate at least 6 hours before shaping.

Roll the pastry into 3 mm thickness.

Cut into 9cm round, and press into the 12 egg tart molds (7.5 cm).
Refrigerate until ready to use.
Meanwhile preheat the oven to 250°C .

Mix sugar, cornstarch, pinch of salt and milk together in a saucepan, whisk to combine.

Place the saucepan over medium heat, heat until thicken (stir time to time, to prevent burning).

Remove the saucepan from the heat, pour the whipping cream into the saucepan, whisk to combine.

 Add the egg yolks, vanilla extract

Whisk to combine.

 Pour into the prepared pastry, about 7/10 of the pastry.

Bake in 250°C oven for 10 minutes, then lower the heat to 200°C  and bake for 5-7 minutes more.

Egg tarts with easy puff pastry