Egg Tart Recipe With Chinese Puff Pastry
Egg tarts have been a beloved dessert in many cultures, and it’s not hard to see why. With a perfect blend of creamy custard encased in a flaky pastry, it’s a delight to the senses. This recipe, with its meticulous blend of ingredients, ensures that you end up with an egg tart that’s just right in taste and texture.
Ingredients:
Custard Filling:
- 2 eggs, beaten (set aside 1 tablespoon for your pastry dough)
- Hot cup water (90 mL)
- 3 tablespoons sugar
- A pinch of salt (1/16 teaspoon)
- 30 mL condensed milk
- Optional: a dash of vanilla extract for added aroma
Pastry Dough:
- 1 cup (100 g) cake flour (extra for dusting)
- 60 g unsalted butter (room temperature)
- 1/8 cup (20 g) powdered sugar
- 1 tablespoon beaten egg
- 1/16 teaspoon salt
- Optional: a dash of vanilla extract
Preparation:
- Pastry Dough: In a spacious bowl, sift the flour, sugar, and salt. Incorporate the softened butter, gently mixing. It’s crucial not to over-knead as this could result in a tough pastry. Whisk the egg yolks, integrating the 2 tablespoons of it into your flour concoction, amalgamating till it’s smooth. If the dough gets sticky, a flour-dusted hand can help. Encase the dough with plastic wrap and refrigerate for about 30 minutes or until it firms up.
- Custard Creation: For the custard, start by dissolving sugar and salt in hot water. Allow it to cool before introducing the remainder of the beaten egg yolk. Introduce the evaporated milk at this stage and, if desired, the vanilla. Blend well, ensuring a smooth mixture. Strain to eliminate any lumps and chill.
- Assembly & Baking: Preheat your oven to a toasty 400˚F (200˚C). Post refrigeration, divide the dough into 16 even portions. Ensure your tart pan is lightly oiled. Mould each portion into a ball and situate it in the tart shell, evenly pressing it into the pan. Aim for uniformity in thickness and sidestep any hefty base. Afterward, fill each shell with the custard mixture, filling about 80%.
- Place in the oven, baking for 15 to 20 minutes. You’ll know they’re done when they adopt a golden hue and can firmly hold a toothpick. Let them cool slightly and then extract from the pan.
For the most delightful experience, savor these egg tarts while they’re still warm. The meld of creamy custard, slightly sweet and the flaky pastry makes for a symphony of flavors in your mouth. Whether it’s for a special occasion or just a regular afternoon tea, these egg tarts are sure to impress!
