I just posted the recipe of making "mini blueberry cheese tart", since the tart shell was premade one, i only shared the recipe of the cheese filling. But one fb friend has requested the recipe for the egg tart shell too. So here i post my Hong Kong Egg Tart recipe, which i made the tart shell myself too ^_^
Ingredients (for tart shell/crust)
❀225g plain flour
❀125g butter
❀55g icing sugar
❀1 egg, whisked
❀1/2 tsp vanilla extract
Ingredients (for the custard)
❀3eggs
❀110g caster sugar
❀225ml hot water
❀85ml evaporated milk
❀1/2 tsp vanilla extract
Making the tart shell/crust:
1) Place butter at room temperature until softened or double boil it.
2) Cream the butter and sugar with mixer over medium speed until the mixture is smooth, fluffy and light in color.
3) Add in whisked egg and vanilla extract, mix well.
4) Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients are mixed well.
5) Knead into a dough (by hand)
6) pinch some dough n put in the middle of tart mould.
7) Lightly press the dough with your thumbs, press it from bottom till side. While pressing the dough, if you can, turn the tart mould clockwise/anti-clockwise in order to make an even tart shell.
8) Trim away any excess dough.
Now, preheat oven at 200°
Making the custard/filling:
1) Add sugar into hot water, mix until completely dissolved.
2) Whisk egg with evaporated milk.
3) Pour in sugar water. Mix well.
4) Sift egg mixture to get a very smooth egg mixture.
5) Pour the egg mixture into each tart shell carefully.
Baking the egg tart:
• Position the tray of eggtarts in lower rack.
• Bake tarts for 10 - 15 minutes until you see the edges are lightly brown.
• Lower the heat to 180C. Keep an eye on the tarts. Once you see the custard being puffed up, pull open the oven door about 2 inches.
• Bake for another 10 - 15 minutes until the custard is cooked through.
• Insert a toothpick into the custard. If it stands on its own, it’s done❣
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