Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, egg tart. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Egg Tart is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Egg Tart is something which I have loved my whole life.
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.
To get started with this recipe, we have to prepare a few components. You can have egg tart using 12 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Egg Tart:
- Make ready 🥚 Crust
- Prepare 130 g (1 cup) all-purpose flour
- Get 84 (6 tbsp) cold unsalted butter, cubed
- Prepare 34 g (5 tbsp) powdered or icing sugar
- Take 1 egg yolk
- Get 1/4 tsp salt
- Prepare 🥚 Filling
- Prepare 40 g (3 tbsp) granulated white sugar
- Make ready 75 ml (5 tbsp) hot water
- Get 45 ml (3 tbsp) milk
- Prepare 1 egg
- Take 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.
Instructions 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’s going to wrap it up with this exceptional food egg tart recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to egg tart cooking. Go on get cooking!
