Recipe: Perfect Egg Tart

Recipe: Perfect Egg Tart Delicious, fresh and tasty.
Egg Tart. The Hong Kong egg tarts I've had in SF and in Hong Kong always had a puff pastry kind of crust so next time I'll use puff pastry. I had to use almost an extra stick of butter for. Cool down for several minutes and then take the egg tarts out of the pan.
Hong Kong egg tarts are derived from the Portuguese pastel de nata from the times when the Portuguese arrived at Macau at the turn of the twentieth century.
Keep an eye on the tarts and once the egg custard starts to puff up, open a little the oven door to avoid the custard to over bake.
To make sure the egg custard is done, poke a toothpick at the center of the tart and if the toothpick standstill, the tarts are done.
You can cook Egg Tart using 12 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Egg Tart
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You need of 🥚 Crust.
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You need 130 g (1 cup) of all-purpose flour.
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It’s 84 (6 tbsp) of cold unsalted butter, cubed.
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Prepare 34 g (5 tbsp) of powdered or icing sugar.
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It’s 1 of egg yolk.
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It’s 1/4 tsp of salt.
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You need of 🥚 Filling.
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You need 40 g (3 tbsp) of granulated white sugar.
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Prepare 75 ml (5 tbsp) of hot water.
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It’s 45 ml (3 tbsp) of milk.
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It’s 1 of egg.
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You need 1/4 tsp of vanilla extract.
Generously flour work surface and dough.
Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that.
Also used all half and half instead of a combo of heavy cream and milk.
Nowadays, egg tarts come in all kind of flavors such as milk tarts, honey-egg tarts, ginger-flavored egg tarts, chocolate egg tarts, green-tea-flavored egg tarts, and even bird's nest tarts.
Egg Tart instructions
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Https://youtu.be/v0Q1T6bQ_88.
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To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender..
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Add the yolk and mix until it comes together and forms a ball..
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Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
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To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
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In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
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To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
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Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
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Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter..
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Gently press each cut-out into the tart molds..
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Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up..
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Pour the custard filling into the tart shell. Fill each up to 75%..
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Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds..
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Remove tartlets from the shells once cool. Enjoy!.
To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it.
Then whisk together a filling of eggs, sugar syrup, milk, and vanilla.
On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices.
Place each slice into the cavity of an egg tart mold or muffin.
Egg Custard Tarts: I tried my hand at a classic Egg Custard Tart using Paul Hollywood's Recipe.