Portugese egg tart

This is the recipe from the neighbor who can bake anything. She has graciously given me her recipe but as of now, I am yet to be anywhere as good as her in this pastry business ( Conidering my apple puff turns out into giant sized apple pillows )

Nevertheless, food, being the universal language and ice breaker, has made us more than hi-and-bye neighbours. Still I can't help wondering what her next weekend project is ? Hopefully another yummy plate of delectables!

Here's what she says about making the delicious tarts :

Pastry dough

Pastry dough A :
80g plain flour
75g melted butter

Pastry dough B:
80g plain flour
1 tsp milk powder
1 tsp sugar
1/2 tp salt
1 tsp corn oil
2 T ice-cold water

Cream egg filling :
300g whipping cream
200g castor sugar
500 ml UHT milk
270 g egg yolks ( 16 yolks )
1 egg lightly beaten
1/2 tsp vanilla essence

Mix well until sugar dissolves.

Method to make pastry :
Sift flour A into a mixing bowl. Add melted butter and mix well to combine. Set aside for 10 minutes

Sift flour B and milk powder into a mixing bowl. Stir in sugar, salt and corn oil. Add egg yolk and stir in water. Work the ingredients together to form a smooth and fine dough. Leave aside for 10 minutes.

Roll out pastry A into a rectangle

Roll out pastry B into a rectangle twice the size of A

Place pastry B in the center of pastry A. fold over both sides to overlap. Roll out flat.

Fold the pastry into quarters. Roll the rectangle swiss roll style. Cut the roll into seven equal pieces. Take a piece and press lightly into a greased tart mould. Trim the edges neatly.

Set aside to rest for 5 minutes
pour filling 9/10th full into the tart mold and bake in a preheated oven at 220 C for 25 minutes or until the top of the tart turns golden brown.