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Egg Tart
Egg Tart is a delightful dessert that is a perfect blend of a creamy egg custard nestled within a crispy, buttery pastry. This sweet treat is a popular delicacy in many Asian cuisines, but with this recipe, you can easily make it at home. Ingredients: All purpose flour, Milk, Unsalted butter, Sugar, Salt, Talcum powder, Vanilla extract
1h 30min
Cook Time
12
Servings
Recipe
200 kCal
Recipe
1
Start by preparing the pastry. In a bowl, mix 225 grams of all-purpose flour with 125 grams of unsalted butter (at room temperature). Add 55 grams of powdered sugar and a pinch of salt. Mix until it forms a dough. Wrap the dough in a cling film and refrigerate for 30 minutes.
2
After 30 minutes, take out the dough and roll it into a thin sheet. Cut out circles and line them in tart moulds. Prick the base with a fork and refrigerate again for 20 minutes.
3
Preheat your oven to 180 degrees Celsius. Bake the tart shells for 15 minutes or until they are lightly golden.
4
While the tart shells are baking, prepare the custard. In a bowl, whisk 4 large eggs with 150 grams of sugar until the sugar is completely dissolved. Add 250 ml of warm milk and 1 teaspoon of vanilla extract. Mix well.
5
Strain the custard mixture to ensure it's smooth. Pour the custard into the baked tart shells.
6
Lower the oven temperature to 160 degrees Celsius and bake the tarts for 20-25 minutes or until the custard is set.
7
Let the tarts cool before serving.
Nutrition
200
kCal
4 g
Protein
10 g
Fat
24 g
Carbs
Milk
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Unsalted Butter
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Sugar
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Salt
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