Egg tart
Recipe for egg tart
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Recipe intro
Egg tarts are a delightful and popular dessert that originated in Portugal and gained popularity in various parts of the world, including Hong Kong and Macau. These sweet pastries consist of a buttery and flaky crust filled with a smooth and creamy egg custard. The combination of the rich custard and the delicate pastry creates a perfect balance of flavors and textures. Egg tarts are often enjoyed as a tea-time treat or as a delicious ending to a meal.Keywords: dessert, pastry, egg custard, sweet, flaky crust.
Egg tart details
INGREDIENTS:Pastry:
100g butter
40g icing sugar (sifted)
180g superfine flour (sifted)
1/2 beaten egg
1/4tsp vanilla essence
Filling:
3 eggs, light beaten
80g granulated sugar
240ml water
40ml evaporated (ideal) milk
1/4tsp vanilla essence
METHOD:
To prepare pastry:
- Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.
- Add in flour. Mix well until a non-sticky dough is formed.
- Chill pastry dough for about 2 hours.
To prepare filling:
- Dissolve sugar in boiling water. Set aside to cool.
- When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.
To prepare egg tarts:
- Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.
- Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.
- Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.
NOTES:
- Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.
- It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only.
- Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.
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