DOUGH
Ingredients:
- 250g All-purpose flour
- 175g butter
- 74g water
- 5g salt
- 15g sugar
Procedure:
1. In a mixing bowl, combine the all-purpose flour and butter until the mixture becomes mealy.
2. Add salt, sugar, and water to the mixture.
3. Mix the ingredients until they form a dough. It should come together into a cohesive ball.
4. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to allow it to rest and firm up.
5. After refrigeration, roll out the dough and use it to line the baking tins.
6. Preheat the oven to 180°C (356°F).
FILLING:
Ingredients:
- 370 ml Evaporated milk
- 6 large eggs
- 370g condensed milk
- 5ml vanilla extract
- 5ml lemon extract
Procedure:
1. Scald the evaporated milk by heating it until it's just below boiling. Remove it from the heat and allow it to cool.
2. In a separate bowl, beat 4 whole eggs and 1 egg yolk. Add the condensed milk, vanilla extract, and lemon extract. Mix these ingredients well.
3. Slowly add the scalded evaporated milk into the egg mixture, stirring continuously.
4. In another bowl, beat the remaining 2 egg whites until they become foamy. Gently fold the foamy egg whites into the egg and milk mixture.
5. Pour this combined mixture into the prepared baking tins with the dough.
6. Bake in the preheated oven for approximately 30 minutes or until the top is golden brown and the custard has set.
These instructions should help you make both the dough and the filling for your dessert.
