Pastry Dough

Procedure:

1. Dry mix the flour, Salt and Egg powder in the Kitchen. Aid bowl using the paddle attachment at speed 1 for 10 seconds.
2. Cut the slightly softened butter into small cubes and add into the bowl. Mix at speed 2 (Low) using paddle attachment for 1 minute.
3. Add the eggs in the bowl (Applicable to Fresh Egg). Mix vanilla into cold water and add into the dough.
4. Mix at speed 2 using the paddle hook for 20 -30 seconds using a KitchenAid mixer. Make sure to incorporate all the dry ingredients but avoid overmixing.
5. Cling wrap the dough and refrigerate for 20 minutes.
6. Roll the dough into a rectangular on the cling wrap. Fold the top third of the dough down to the centre, then fold the bottom third up. Repeat the rolling and shaping process 3-4 times. Chill the dough for 1 hour in the refrigerator.

Egg Custard Filling

1. Dry mix Sucrose, Orafti HSI and Salt before dissolving in a hot water and cool at room temperature.
2. Dry mix the egg powder, xanthan gum, and Remygel 663 before combining with evaporated milk and vanilla extract. Use a KitchenAid with the whisk attachment (or mix by hand) on speed 1 for 10 seconds, or until fully combined.
3. Mix the water mixture into the milk mixture slowly (to avoid bubbles) using KitchenAid with whisk attachment at speed 1 for 15 – 20 seconds (Optional use immersion blender).
4. Sieve through a fine meshed to remove clumps/lumps in the mixture.
5. Preheat the oven to 190°C with top and bottom heating.
6. Roll out the dough to 2.5mm thickness and cut into 3.5 inches circle shape to fit into the aluminium tart mold.
7. Stir the custard slowly and fill the dough shells to approximately ¾ full.
8. Bake at 180°C for 26 – 35 minutes or until filling is set.
9. Remove the tart into the oven and cool at room temperature for 10 – 15 minutes and refrigerate for 20 – 30 minutes.

Berry Compote

Procedure:

1. Mix water and Remygel 663 in a bow.
2. Mix IQF strawberry, Sucrose, Orafti HIS, Stevia Extract Ra80 and salt in a pot and heat it until it boils then bring down the temperature up to 90°C (Make sure not to crush the berries).
3. Add the water starch mixture into the pan pasteurize for 5 – 10 mins.
4. Transfer the compote in a bowl and cool it down.
5. Remove the egg tart in the mold and top the egg tart with compote.