Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, egg tart. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. To make egg tarts, start by creaming butter, eggs, and powdered sugar, then mixing in the flour to create the dough.
Egg Tart is one of the most favored of current viral foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Egg Tart is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook egg tart using 12 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Egg Tart:
- Prepare 🥚 Crust
- Prepare 130 g (1 cup) all-purpose flour
- Take 84 (6 tbsp) cold unsalted butter, cubed
- Get 34 g (5 tbsp) powdered or icing sugar
- Prepare 1 egg yolk
- Make ready 1/4 tsp salt
- Make ready 🥚 Filling
- Take 40 g (3 tbsp) granulated white sugar
- Prepare 75 ml (5 tbsp) hot water
- Get 45 ml (3 tbsp) milk
- Take 1 egg
- Make ready 1/4 tsp vanilla extract
The tart shell is first baked until golden brown, then egg mixture is poured into it and baked into egg tart. You can reduce the sugar used on the crust and the filling to fit your taste. The Egg tarts or egg custard tarts is a pastry. Commonly found in Hong Kong and other Asian countries.
Step by Step to make Egg Tart:
- Https://youtu.be/v0Q1T6bQ_88
- 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.
- Add the yolk and mix until it comes together and forms a ball.
- Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes.
- To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool.
- In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine.
- To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar.
- Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm).
- 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.
- Gently press each cut-out into the tart molds.
- 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.
- Pour the custard filling into the tart shell. Fill each up to 75%.
- 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.
- Remove tartlets from the shells once cool. Enjoy!
The tarts consist of an outer pastry crust that is filled with egg custard and baked. Today, egg tarts come in many variations within Hong Kong cuisine, including egg white tarts, milk tarts. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. Egg tarts are my favorite Chinese dessert. I remember my mom always treating me to them Chinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard.
So that is going to wrap this up with this exceptional food egg tart recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to egg tart cooking. Go on get cooking!
