Egg Tarts. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. There are two types of Hong Kong egg tarts. One is with shortcrust pastry and the other is by using the Chinese puff pastry.
But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway, juz mix the confectioners' sugar with the flour and salt to make the crust. Other than these, this recipe is a great one for making egg tarts. You can have Egg Tarts using 7 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Egg Tarts
- You need 1 of Basic Shortcrust Pastry.
- You need 3 of Egg yolks.
- You need 150 ml of Milk.
- It’s 45 grams of Sugar.
- It’s 8 grams of Corn starch.
- Prepare 75 ml of Heavy cream.
- It’s 1 dash of Vanilla extract.
Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth. Cool down for several minutes and then take the egg tarts out of the pan.
Egg Tarts step by step
- Make the basic shortcrust pastry. When you've finished folding it, roll it out into a 20×15 cm rectangle, then roll it up..
- It should look something like this..
- Chill the dough in the fridge for about 30 minutes. (If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8)..
- Prepare the egg mixture. Whisk the egg yolks with a little warmed milk in a bowl..
- Mix in the sugar and cornstarch, then stir in the rest of the milk..
- Strain the egg mixture into a heatproof container. Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through..
- Mix well, cover the surface with plastic wrap and chill..
- Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough..
- Press the pie crust into the muffin pan. (Press it in the bottom of the pan and stretch it to fit.) Work quickly or the dough will get soft and be hard to handle..
- You can also roll the dough out into circles between sheets of plastic wrap. (This is different from the original recipe, but I do it this way when the dough is too soft.).
- Chill the pan in the fridge for 20 minutes..
- Mix the heavy cream into the chilled custard mixture from Step 7. Lastly, stir in the vanilla extract..
- The smooth and creamy custard is ready..
- Fill the tart shells with the custard..
- Bake in a preheated oven at 250℃ for approximately 20 minutes. It the tops look like they're getting burned, cover with a sheet of aluminum foil..
- Done. These are absolutely the best eaten piping hot, right out of the oven. But then again, I also love them ice cold. I just can't seem to make up my mind….
Once this happens, the tarts should be cooked through. To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it. Then whisk together a filling of eggs, sugar syrup, milk, and vanilla. Fill the pastry tins with the mixture and bake the tarts until they're set and the pastry browns a little. Place the eggs and egg yolks in a large jug add the sugar and vanilla essence and beat together until creamy.