Name This Dish Egg Tart Recipes

HONG KONG STYLE EGG TARTS RECIPE BY TASTY

Steps:

• For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
• Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
• Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• Strain the filling to ensure no lumps. Chill in the refrigerator.
• Preheat the oven to 400˚F (200˚C.)
• Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
• Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
• Enjoy!

EGG TARTS

Steps:

• For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
• Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
• For the filling: Preheat the oven to 400 degrees F.
• While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
• Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.

CLASSIC ENGLISH EGG CUSTARD TART

Steps:

• Gather the ingredients.
• Place the flour, butter, and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
• Add the very cold water to the mixture and then, use a cold knife to stir until the dough binds together. Add more water a teaspoon at a time if the mixture is too dry. Wrap the dough, and chill for a minimum of 15 minutes, up to 30 minutes.
• On a lightly floured surface, roll the chilled dough into a 12-inch round. Fit the dough into a 9- to 9 1/2-inch fluted tart pan with a removable bottom. Don't overstretch the pastry while rolling, as it may crack in the oven. Trim the edges of the dough evenly with the top of the tart pan. Lightly dock the bottom of the dough in the tart pan. Transfer the pan to the refrigerator for 30 minutes, or alternatively freeze for 15 minutes. Meanwhile, position a rack in the center of the oven and heat to 375 F.
• Line the tart with parchment, fill with dry beans or pie weights, and bake until the edges are dry and light brown, about 15 minutes.
• Remove the parchment and the pie weights and continue to bake until the bottom crust is light golden, 5 to 8 minutes more. Remove from the oven and set aside while you make the filling.
• Gather the ingredients. Lower the oven to 325 F.
• In a large bowl, lightly beat the eggs and egg yolks with the sugar.
• In a medium saucepan, warm the cream to a gentle simmer over medium heat.
• Drizzle the cream slowly over the beaten eggs, whisking constantly to prevent cooking the eggs. Add the vanilla extract, if using.
• Place the tart pan on a rimmed baking sheet. Pour the egg-cream mixture through a fine sieve into the tart shell (if you have some remaining custard, you can bake it separately in an oven-proof ramekin).
• Sprinkle evenly with the grated nutmeg . Transfer to the oven and bake until the edges of the custard are firm, and the center is set, but still wobbles a bit in the center when the pan is gently nudged, 24 to 27 minutes. The custard will firm up even more as it cools, so be careful not to overbake.
• Let the baked tart cool to room temperature. Carefully remove the tart from the pan and serve.

EGG CUSTARD TARTS

Steps:

• Tip the flour and sugar into a large mixing bowl. Slowly add around 150ml very cold water, or just enough so that you have a soft dough that picks up all the crumbs from the outside of the bowl, but isn't too sticky to handle.
• Wrap the dough in cling film and chill while you coarsely grate the butter. Roll the dough out onto a floured work surface to a 30 x 40cm rectangle, then sprinkle the surface with half the grated butter to form an even layer. Don't worry if the butter clumps together, just make sure the pieces are evenly distributed. With the shorter edge facing you, fold the top third of the dough towards you to the centre and the bottom third up over it. Give the dough a quarter turn, then roll out to the same size as before, sprinkle with the rest of the butter and repeat. Wrap the dough tightly in cling film and chill for 30 mins while you make the filling.
• Put the egg yolks and cornflour in a large heatproof mixing bowl and whisk in the sugar until pale and thick. Split the vanilla pod in half along the length and scrape out the seeds. Put the seeds in a medium-sized saucepan, along with the empty pod, the cinnamon stick and the lemon zest. Pour the milk and cream over the aromatics, stir and heat very gently until only just simmering. Pour the hot mixture over the egg yolks and whisk well. Pour the custard back into the pan and warm through for 2-3 mins or until thickened slightly to a consistency similar to double cream. Strain the custard through a sieve into a large jug and set aside, covered with cling film.
• Heat oven to 200C/180C fan/gas 6. Grease a 12-hole muffin tin with butter. Take your pastry out of the fridge and roll it flat to 40 x 20cm. Starting at the longest side, roll it up tightly to make a long roll of pastry. Trim the ends, then cut into 12 pieces, and turn them cut-side up on the work surface, so the spiral is facing upwards. Carefully flatten them out until they are big enough to line the holes in the muffin tin, trying not to skew the spiral shape too much. Press into the tins, then carefully pour in the custard mixture, filling each tart almost to the top.
• Bake for 30 mins or until the pastry is cooked through and the custard is just starting to puff up but not balloon.
• Remove from the oven and allow them to cool and sink gently back into shape. Serve cold with coffee.

HONG KONG STYLE EGG TARTS

Steps:

• In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
• Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.