Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, egg tart. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Egg Tart is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Egg Tart is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook egg tart using 12 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Egg Tart:
- Prepare 🥚 Crust
- Prepare 130 g (1 cup) all-purpose flour
- Make ready 84 (6 tbsp) cold unsalted butter, cubed
- Make ready 34 g (5 tbsp) powdered or icing sugar
- Prepare 1 egg yolk
- Make ready 1/4 tsp salt
- Make ready 🥚 Filling
- Get 40 g (3 tbsp) granulated white sugar
- Prepare 75 ml (5 tbsp) hot water
- Prepare 45 ml (3 tbsp) milk
- Make ready 1 egg
- Get 1/4 tsp vanilla extract
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!
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