Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, egg tart. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Egg Tart is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Egg Tart is something that I’ve loved my whole life. They’re fine and they look wonderful.
The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants and cha chaan tengs.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 🥚 Crust
- Take 130 g (1 cup) all-purpose flour
- Take 84 (6 tbsp) cold unsalted butter, cubed
- Get 34 g (5 tbsp) powdered or icing sugar
- Take 1 egg yolk
- Make ready 1/4 tsp salt
- Prepare 🥚 Filling
- Make ready 40 g (3 tbsp) granulated white sugar
- Take 75 ml (5 tbsp) hot water
- Prepare 45 ml (3 tbsp) milk
- Make ready 1 egg
- Prepare 1/4 tsp vanilla extract
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. See more ideas about Egg tart, Tart, Tart recipes. To make egg tarts, start by creaming butter, eggs, and powdered sugar, then mixing in the flour to create the dough.
Steps 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!
A wide variety of egg tart skin options are available to you, such as taste. Chinese egg tart variety is believed to be a cross between the classic British egg custard, which is much creamier than the Chinese tart, and the famous Portuguese tarts, known as pastéis de nata. Popular egg tart tool of Good Quality and at Affordable Prices You can Buy on AliExpress. We believe in helping you find the product that is right for you. AliExpress carries wide variety of products, so you.
So that’s going to wrap it up for this special food egg tart recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
