酥皮蛋挞（或葡式蛋挞）  （参考份量：中号蛋挞模15个）

材料：动物淡奶油200克（也可换成植物奶油，砂糖可减少一半），牛奶180克，，炼乳15克（没有也可以不放），细砂糖80克，蛋黄4个，面粉10克，玉米淀粉5克，黄桃罐头适量；千层酥面团一份。

步骤：

1）淡奶油、牛奶、砂糖、炼乳依次放入小锅，小火加热并不断搅拌，加热至砂糖完全融化即可不必煮开，稍晾一两分钟后，将蛋黄慢慢加入牛奶液，边倒边搅拌均匀。最后筛入面粉和玉米淀粉搅匀，晾凉备用；

2）将从冰箱取出的千层酥面团擀开，擀成厚度为0.3CM的长方型面片。用刀裁切掉不平整的边缘进行整型。将面片从较长的这一边开始卷成卷；

3）将面卷用刀切成厚度1CM左右的片。切好的圆片放蛋挞塔模里用手将其捏成塔模形状（蛋挞模可撒少许面粉防粘）。整形好的蛋挞皮连模子可放入冰箱冷冻10分钟以上再烤制；

4）烤箱预热220度左右；

5）烤前将蛋塔液倒入塔皮中（装七分满即可），加入几块切小的黄桃，放入烤箱中上层，烤15－20分钟。

Puff Pastry Custard Tart (Portuguese-style Custard Tart)

(makes 15 medium tarts)

Ingredients:

Whipping cream(unsweetened): 200g(if use sweetened vege-dairy whipping cream, then reduce half amount of caster sugar)

Milk: 180g

Evaporated milk: 15g(optional)

Caster sugar: 80g

Egg yolk: 4

Flour: 10g

Cornflour: 5g

Pastry dough: 1 serving

Directions:

1)Orderly add the whipping cream, milk, caster sugar and evaported milk into a little saucepan(=milk mix), then heat up over small-heat and keep blending;

Remove from heat when the caster sugar is thoroughly melt, cool for 1-2 minutes, then slowly add the egg yolks into the milk mix and stir well;

Sift in the flour and cornflour, mix well and then cool this custard filling for a while;

2)Take out the pastry dough from the fridge, roll out into a rectangled piece with the thickness of 0.3cm, trim the edge, then roll up the dough piece from the longer side;

3)Cut the dough roll into several 1cm thick round pieces;

Place and fit the round pieces into the tart shells(lightly floured the tart shells in advance if needed), put the ready tart shelles(with pastry in) into the fridge, freeze for more than 10 minutes;

4)Preheat the oven to around 220C;

5)Before baking, pour the custard filling into the ready tart shelles(with 70% full);

Put these tarts into the higher-medium shelf, bake for 15-20 minutes. Finish