Portuguese egg tart with lotus biscoff #homemadebylita This Pastéis de Nata recipe has an easy step-by-step guide to make the best custard tarts for pastel de nata. A Sweet, Chocolate, and Crunchy Biscoff Rocky Road with Lotus Biscuits, Mini Marshmallows, and even more Biscoff goodness on top! Lihat juga resep Portuguese egg tart with lotus biscoff #homemadebylita enak lainnya!

Bahan Membuat Portuguese egg tart with lotus biscoff #homemadebylita

  1. Puff pastry instan (saya merek Edo).
  2. Bahan custard vla.
  3. 60 gr whipped cream cair.
  4. 60 gr gula pasir.
  5. 2 butir kuning telur.
  6. 1 sdm tepung maizena.
  7. 250 ml susu cair full cream.
  8. 1/2 sdt pasta vanila.
  9. Bahan isian.
  10. Secukupnya selai lotus biscoff.
  11. Secukupnya biskuit lotus biscoff.

Langkah Memasak Portuguese egg tart with lotus biscoff #homemadebylita

  1. Siapkan semua bahan. Diamkan/defrost puff pastry 20 menitan sebelum digunakan..
  2. Aduk semua bahan vla. Tim dgn api kecil hingga agak mengental. Oles cup/aluminium foil/loyang muffin dgn margarin maupun cairan pengoles khusus loyang..
  3. Cetak adonan dgn menggunakan tutup gelas dan dirapatkan ke cup. Tusuk2 bagian dasar dgn ujung garpu. Tuang vla kurang lebih 1/2 bagian penuh aja..
  4. Panaskan oven dgn suhu maksimal 250 dercel api atas bawah selama 10 menitan. Lanjut panggang adonan selama 30-35 menit sampai puff kecoklatan dan custard vla kuning kecoklatan. Masukkan selai biscoff ke piping bag, semprot ke dalam egg tart. Lanjut masukkan biskuit biscoff yg sudah diremas..
  5. Siap disajikan mumpung renyah 😍😍.

SO yeah, another Biscoff recipe HAD to happen. To pull off these Macau Egg Tarts, we used our own homemade rough puff pastry and custard filling that tasted just as decadent as the tarts So treat yourself, make these Portuguese Custard Tarts at home, and take a mini trip to Macau in your kitchen. Golden crisp tart crust, fragrant and creamy custard filling. Put the tart pastry into the Mai Fen mold, and with your hands, gently flatten the sides to the mold surface. With a small spoon fill the tart shells equally and smooth and flatten the surface of each as much as possible with.

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