Egg Tarts Ii 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 II

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
• Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
• In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
• In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
• Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

EGG CUSTARD TARTS

Steps:

• Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
• Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
• Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
• Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
• Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
• Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
• Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
• Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
• Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
• Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.

EGG TARTS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
• Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
• In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
• In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
• Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

HONG KONG EGG TART RECIPE

Steps:

• For the oil dough, mix all the ingredients together in a large bowl. Place the mixture between 2 sheets of non-stick parchment paper and roll out until ¾-inch in thickness, ideally into a rectangular shape.
• For the water dough, place all the ingredients in an electric stand mixer fitted with the dough hook and mix to form a dough, adding some water-up to 2 cups-in order to bind the ingredients together if necessary.
• Knead in the mixer for 10 minutes until the dough is super stretchy. You should be able to stretch the dough out between your hands to form an ultra-thin film without it breaking. Check the elasticity of the water dough by pulling it between your fingers. You should be able to stretch it into a super-thin, translucent film.
• Pack the water dough and the oil dough into separate large baking pans lined with non-stick parchment paper. Freeze for 3 hours to firm up.
• Remove the 2 doughs from the freezer and let soften slightly (but not for too long, otherwise they will be difficult to handle and require further time in the freezer to firm up again). Place the water dough on a sheet of non-stick parchment paper and, using a rolling pin, lightly roll the water dough out into a rectangle ½-inch thick. Place the oil dough on top, ensuring that there is at least a ¾-inch border of water dough all around the edge of the oil dough.
• Place a sheet of non-stick parchment paper on top of this double layer of dough and lightly roll it out to a rectangle about ½-inch thick.
• Remove the top sheet of paper, rotate the dough rectangle so that one long edge is facing you, and mark an imaginary line down the center of the dough.
• Lifting the dough by placing your hand underneath the bottom layer of paper, fold each side of the dough in to meet this imaginary line. Seal the edges.
• Fold the 2 halves over each other to form 4 layers of dough. Rotate the dough 90 degrees clockwise and lightly dust with flour. Chill in the freezer for 15 minutes to firm up slightly.
• Remove the dough from the freezer and mark into thirds. Fold one third at one end of the dough over the middle, then fold the other third over the top. Return the dough to the freezer for a further 15 minutes.
• For the filling, place the beaten eggs in a bowl. In a separate bowl, lightly whisk the sugar and custard powder into the water until the sugar has dissolved.
• Pour the sugar mixture into the eggs and stir with a spoon, then stir in the evaporated milk.
• Strain the mixture through a fine-mesh sieve to remove any lumps and then gently skim the surface with a spoon to remove any floating bubbles.
• To finish the egg tarts, preheat the oven to 350°F.
• Remove the dough from the freezer and roll it out until ⅛-inch thick. Using a round pastry cutter, cut out 30 circles that are ½-inch larger than your fluted tart molds.
• Lightly oil a tart mold, then place a pastry circle in the center. Gently push the dough out from the center to the edges, ensuring that you don't rip it. Repeat the process for all your tart molds.
• Return the tart crusts to the freezer for a final 15 minutes before filling and baking.
• Stand the tart molds on a baking pan and fill the tart crusts 70 percent full with the custard mixture.
• Bake for 5 minutes, then reduce the oven temperature to 320°F, and bake for a further 15 minutes or until the custard is just set but still retains a slight wobble.
• Turn the oven off and leave the tarts inside for 1 minute.
• Remove from the oven and let stand until warm before eating.