In a large bowl, combine all-purpose flour (for water dough), granulated sugar (for water dough), and salt. Add cold water and lard or butter (for water dough). Mix until a dough forms. Knead lightly until smooth. Cover and let rest.
In another bowl, combine all-purpose flour (for laminated dough) and cold unsalted butter (for laminated dough). Mix until just combined, forming a rough dough.
On a lightly floured surface, roll out the water dough into a rectangle. Place the butter dough in the center. Fold the water dough over the butter dough, sealing the edges. Roll out the combined dough into a long rectangle. Fold it into thirds (like a business letter). Wrap and chill.
Repeat the rolling and folding process two more times. After each fold, wrap the dough and chill.
In a bowl, whisk large eggs, large egg yolks, and granulated sugar (for custard) until combined. In a saucepan, heat full fat milk and heavy cream over medium heat until just simmering, do not boil. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Stir in vanilla extract. Strain the custard mixture through a fine-mesh sieve to ensure smoothness.
Preheat oven to 200°C (390°F). On a lightly floured surface, roll out the pastry dough into a thin rectangle. Roll the dough tightly into a log. Cut the log into 12-16 equal pieces. Place each piece cut-side up into a tart mold. Using your thumbs, press the dough evenly into the mold to form a shell.
Pour the strained custard mixture into each pastry shell, filling about 80-90% full. Bake in the preheated oven until the pastry is golden brown and flaky, and the custard is set with caramelized spots on top.
Let the egg tarts cool slightly before removing from molds. Serve warm or at room temperature.
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