Yields:
2 Servings
Difficulty: Difficult
Prep Time: 1 Hr
Cook Time:
30 Mins
Total Time:
1 Hr 30 Mins
Egg tart is renowned for its crispy crust and smooth custard filling. It originated from Portugal and later spread and evolved in Macau and Hong Kong, becoming a signature delicacy in these regions. The crust of an egg tart is typically made with puff pastry, offering a light and flaky texture, while its golden-brown appearance is enticing. The filling consists of a mixture of eggs, cream, milk, and sugar, resulting in a rich and velvety texture. It combines the characteristics of Western-style pastry and Chinese-style custard, providing a unique culinary experience.
Ingredients
Adjust Servings
- For the custard filling:
Instructions
-
In a large mixing bowl, combine the all-purpose flour, 1 1/2 tablespoons softened butter, sugar and salt. Pour in the water. Mix until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a plastic wrap, and put it in the refrigerator for 1 hour.
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Cut 1/3 cup of butter into thick slices, place the butter on parchment paper, and roll it out with a rolling pin into a square-shaped piece approximately 0.19inch (5mm) thick. Place it in the refrigerator and let it chill for 20 minutes.
-
Roll out the dough into a rectangle approximately 1/4 inch (0.6 cm) thick on a floured surface. Take the butter slices from the refrigerator and place them in the center of the dough (the dough should be three times the length of the butter slices). Fold the four sides of the dough toward the center, completely enclosing the butter slices. Rotate the dough with the butter filling 90 degrees, then gently roll it thinner with a rolling pin. Fold the two sides toward the center, then fold it again. Wrap the dough with plastic wrap and let it rest in the refrigerator for 20 minutes. Roll the dough into a rectangle-shaped sheet again. Repeat the rolling process twice.
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Roll the dough into a rectangular-shaped sheet, then tightly roll it up into a cylinder shape. Divide the dough into 12 equal pieces.
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Place the dough into the egg tart molds. Press the dough gently with your hand in the molds, ensuring they cover the bottom and sides evenly. Allowing the dough to slightly extend beyond the edges of the molds.
Preparing the Custard Filling:
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In a separate bowl, whisk the egg yolks, cornstarch, whipping cream, milk and sugar until well combined. Set aside.
Assembling and Baking:
-
Preheat the oven to 400°F (204°C). Pour the custard filling into each tart shell, filling them about ¾ full. Place the tart molds on a baking sheet and transfer them to the preheated oven. Bake for about 30 minutes or until the custard is set and the crust is golden brown.
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Remove the egg tarts from the oven and let them cool in the molds for a few minutes. Then, transfer them to a wire rack to cool completely.
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Once cooled, gently remove the egg tarts from the molds. Serve the egg tarts at room temperature. Enjoy these delightful egg tarts as a dessert.
Notes
Note: The recipe makes approximately 12 egg tarts, but you can adjust the quantities based on your desired serving size.