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Hi everyone. I did a post about some eggtarts and cake I made the other day. Now I would love to share the egg tarts recipe with you that I`ve found and tried that came out really good!
You will need a rolling pin and some tart tins, these can be purchased at your local asian markets and I`ve seen them sold online too, and a sieve. For this recipe there are 2 different kinds of dough, water and butter dough. This is a a puff pastry egg tarts, so this is why there are so many steps. Before you get started, measure out 2/3 cup flour and let it chill in the fridge for 10 min. This is for the butter dough. But I`ve made this skipping this step and I see no difference. So it`s basically up to you for this step.
Chilled All purpose flour 75 gram ~ 2/3 cup
cold butter 100 gram ~ 7 Tbs
All purpose flour 75 gram ~ 2/3 cup
egg yolk 20 gram ~ 2 yolks
cold water 30 gram ~ 2 Tbs
3 large eggs
milk 200 grams ~ 1/2 cup plus 5 Tbs
sugar 80 grams ~ 5 Tbs
water 60 grams ~ 4 Tbs
Cut the butter into slices and put them in with the flour. Mash with whisk or fork until you get a sand consistency. Then put onto a plastic wrap and wrap it up and then with your hands sqeeze it until you form a ball of dough. Then put it in your fridge and let chill for at least 20 mins. Then we go onto making the water dough.
Put the egg yolks and water into the flour and mix until it becomes dough consistency. Then flour rolling surface and roll out the dough into a rectangular shape. When butter dough is done setting in the fridge for 20 min, take out and put into center of the rolled out water dough and wrap it up tightly. Then wrap with plastic wrap and let it set in the fridge for 10-15 min. Take out after 10-15 min and roll out into a rectangular shape and fold it into 3 folds (layers). Look at the 3rd picture, you will see I`ve folded a paper into 3 folds. Then wrap it up and let chill in fridge for 10 min. Then after 15 min take out, roll out dough again int rectangular shape and this time fold 4 folds. In the 4th picture, you`ll see I`ve folded a paper into 4 folds and you can see the 4 layers. Then set in fridge for another 10-15 min. Take out, roll again into rectangular shape and fold into 4 folds again. Set in fridge to chill for 15 min. When the dough is setting in the fridge in this last stage, it`s time to prep the simple syrup.
Put 4 Tbs water into a microwaveable bowl. Then put 5 Tbs of sugar into the water. Put the bowl and heat it until the water is warm. The stir so that the sugar is melted. Then it`s time to make the egg filling.
In a separte bowl, beat 3 large eggs. Then add in the 1/2cup plus 5 Tbs milk and mix till well blended. Then when the simple syrup is cooled, slowly add it to this egg mixture being careful not to cook the egg mixture. Then use a sieve and sieve this mixture once or twice to rid of any lumps.
Preheat oven to 400 degrees. When dough is done chilling, take it out and roll it out till you get a sheet of dough, not too thick or too thin, maybe the thickness of half a centimeter or even lesser. Then cut out circles using round cutters depending on what size tart tins you are using. Butter the tins and press the cut out dough onto the tin and shape. Poke some holes on the bottom of the dough with a fork. Then pour in the egg mixture but do not overfill. Bake at 400 degrees for 15-20 min. To check if the tart is done, stick a toothpick into the center. If the toothpick stands, it`s done. Enjoy.
I also got this recipe from loveegateau and since this is a long process, the link to the video is down below just to clarify some steps or questions you may have.
If you don`t have these tins, you can try muffin tins but I have not used it before so I won`t know how it comes out.
**pictures belong to me, can`t use without permission**