Steps to Prepare Speedy Egg Tarts

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, egg tarts. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. The soft and flaky texture of the crust and the warm and sweet taste of the egg custard makes a great combination for a comforting cozy breakfast. To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it.

Egg Tarts is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Egg Tarts is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook egg tarts using 7 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Egg Tarts:

1. Get 1 Basic Shortcrust Pastry
2. Get 3 Egg yolks
3. Take 150 ml Milk
4. Get 45 grams Sugar
5. Get 8 grams Corn starch
6. Take 75 ml Heavy cream
7. Prepare 1 dash Vanilla extract

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. We love egg tarts, but I am reluctant to use the aluminium tart cases or moulds. I prefer paper liner which is safer than aluminium. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is.

Instructions to make Egg Tarts:

1. Make the basic shortcrust pastry. When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
2. It should look something like this.
3. 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).
4. Prepare the egg mixture. Whisk the egg yolks with a little warmed milk in a bowl.
5. Mix in the sugar and cornstarch, then stir in the rest of the milk.
6. 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.
7. Mix well, cover the surface with plastic wrap and chill.
8. Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
9. 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.
10. 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.)
11. Chill the pan in the fridge for 20 minutes.
12. Mix the heavy cream into the chilled custard mixture from Step 7. Lastly, stir in the vanilla extract.
13. The smooth and creamy custard is ready.
14. Fill the tart shells with the custard.
15. 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.
16. 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…

I prefer paper liner which is safer than aluminium. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is. Hong-Kong style egg tarts are probably my favorite pastry. And the best part is…they can be made Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China. Egg tarts are my favorite Chinese dessert.

So that’s going to wrap it up with this special food egg tarts recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!