Combine flour, salt and water. Start on low speed with dough attachment in a standing mixer until dough form.
3
Transfer dough onto work surface, roll into rectangle, cover with cling wrap and rest for 15 mins.
4
Remove cling wrap and roll into square, spread a third of butter over dough. Fold the dough and pinch edges to seal.
5
Repeat until all butter are used. Roll the dough into a tight log, wrap in plastic wrap and refrigerate until very firm.
6
Cut log into 4-6mm thick slices, place each slice into egg tart mold and press evenly to flatten it against the bottom and sides of mold. Refrigerate until firm before use.
Egg Custard
1
Preheat oven: top heat 180°C and bottom heat 190°C.
2
Add all egg custard ingredients together, mix well until sugar is dissolved.
3
Cook egg mixture over low heat until custard coat sides of pan, or until custard is thick enough to coat a spoon. It should be thin consistency. Sieve.
4
Set to cool with cling wrap touching surface of custard to prevent drying out.
Assemble
1
Take crust out from refrigerator.
2
Pour egg custard into tart shell until 75-80% full, add about 10-12g of Popping Boba (PG-01) into egg custard.
3
Place in bottom rack of oven and bake for 23-25 mins, rotate at 18 mins, bake until golden brown.
