Recipe of Speedy Egg Tart

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Egg Tart. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Egg Tart Recipe. 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.

You can have Egg Tart using 12 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Egg Tart

1. It’s of 🥚 Crust.
2. Prepare 130 g (1 cup) of all-purpose flour.
3. You need 84 (6 tbsp) of cold unsalted butter, cubed.
4. It’s 34 g (5 tbsp) of powdered or icing sugar.
5. Prepare 1 of egg yolk.
6. Make ready 1/4 tsp of salt.
7. You need of 🥚 Filling.
8. Make ready 40 g (3 tbsp) of granulated white sugar.
9. Make ready 75 ml (5 tbsp) of hot water.
10. You need 45 ml (3 tbsp) of milk.
11. Prepare 1 of egg.
12. Make ready 1/4 tsp of vanilla extract.

Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia.Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack) during.Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream.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.

Egg Tart instructions

1. Https://youtu.be/v0Q1T6bQ_88.
2. 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..
3. Add the yolk and mix until it comes together and forms a ball..
4. Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
5. To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
6. In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
7. To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
8. Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
9. 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..
10. Gently press each cut-out into the tart molds..
11. 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..
12. Pour the custard filling into the tart shell. Fill each up to 75%..
13. 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..
14. Remove tartlets from the shells once cool. Enjoy!.

And the best part is…they can be made Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China.To make egg tarts, start by creaming butter, eggs, and powdered sugar, then mixing in the flour to create the dough.You can reduce the sugar used on the crust and the filling to fit your taste.

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.This egg tart is made up of crispy biscuit crust and soft creamy egg custard.The tart shell is first baked until golden brown, then egg mixture is poured into it and baked into egg tart.CHINESE V… Freshly baked egg tarts with buttery base and soft egg custard insides.