Ingredients:
Pastry Water/Outer Dough:
- 1 Cup All-Purpose Flour
- 2 Eggs
- 2 Tbsp Melted Butter
- 2 tsp Water
- 2 Tbsp Sugar
- Pinch of Salt
Pastry Oil/Inner Dough:
- 1 Cup All-Purpose Flour
- 2 Sticks Cold Unsalted Butter (equals to 1 Cup)
Custard Fillings:
- 160g Milk
- 60g Sugar
- 220g Heavy Whipping Cream
- 2 Tbsp Condensed Milk
- 4 Egg Yolks
- 1 tsp Vanilla
- 160g Milk
- 60g Sugar
- 220g Heavy Whipping Cream
- 2 Tbsp Condensed Milk
- 4 Egg Yolks
- 1 tsp Vanilla
Others:
- Egg Tarts Reusable Molds or Disposable Molds
- Egg Tarts Reusable Molds or Disposable Molds
Preparation:
Refrigerate the flour of both the inner and outer dough for about 10-15 minutes before you start.
Oil Dough:
1. Halve the cold butter sticks and cut them into small cubes 2. In a food processor, add flour and the cold butter cubes. 3. Mix them until they are well combined. 4. Get two sheets of about 15-inch long plastic wraps. 5. Line one of plastic wraps on the countertop6. Using the silicone spatula take the dough out from the food processor bowl and transfer it onto the plastic wrap 7. Cover the top with another plastic wrap that is set aside.8. Wrap them together to form about a 6x6 inch square shape. Use your fingers and gently press the dough to fill the square. 9. Immediately refrigerate it for at least 10-15 minutes
Refrigerate the flour of both the inner and outer dough for about 10-15 minutes before you start.
Oil Dough:
1. Halve the cold butter sticks and cut them into small cubes
2. In a food processor, add flour and the cold butter cubes.
3. Mix them until they are well combined.
4. Get two sheets of about 15-inch long plastic wraps.
5. Line one of plastic wraps on the countertop
6. Using the silicone spatula take the dough out from the food processor bowl and transfer it onto the plastic wrap
7. Cover the top with another plastic wrap that is set aside.
8. Wrap them together to form about a 6x6 inch square shape. Use your fingers and gently press the dough to fill the square.
9. Immediately refrigerate it for at least 10-15 minutes
Water Dough:1. Scrape the food processor bowl off using silicone spatula to remove the remaining grease from the oil dough earlier 2. Melt 2Tbsp butter with microwave and set aside3. Add ingredients to the food processor and mix them until the dough is formed4. Remove from the food processor and transfer it to the silicone mat or the countertop (your preference)5. Using the rolling pin to form the diamond shape (to form the diamond shape, first roll it into a rectangular shape; then stretch four corners out using the rolling pan to form the diamond shape)
Putting Together Oil Dough & Water Dough:
1. Transfer the refrigerated oil dough onto the center of the diamond-shaped water dough. 2. Completely cover the oil dough with the water dough by folding the four sides of the water dough over the oil dough, just like wrapping the present. 3. Seal all edges. 4. Cover it with the plastic wrap and refrigerate it for another 15 minutes at least.5. Take the refrigerated dough out and put it on the silicone mat/the countertop. Spread the flour over the dough to prevent it from sticking to the rolling pin. Using the rolling pin, roll it into about 12x8 inch sheet. During the process, if the dough becomes soft and start sticking to the rolling pin, feel free to refrigerate it for a couple of minutes and proceed later. 6. Fold the dough into thirds. Cover it with the plastic wrap again and refrigerate for at least another 15 minutes.7. Repeat Step#5 & #6. Instead of folding the dough into thirds, fold in into fourths this time.8. Repeat Step#7.
Fillings:
Start making the fillings after step#7 above, at Putting Together Oil Dough & Water Dough section.
1. Separate egg yolks from the egg whites and set aside.
2. On a medium low heat, add the milk and sugar to the sauce pan. Cook it until the sugar has completely dissolved into the milk. Put out the fire.
3. Pour the heavy whipping cream, condensed milk, and vanilla extract into the sauce pan. Mix them.
4. Add the egg yolks and whisk them well.
5. Transfer it to the small jar or a cup from which you could easily dispense into the pastry later.
6. Cover it with the plastic wrap and refrigerate it for later use.
Putting Everything Together:
1. Line the baking tray with the aluminum foil and place the egg tart molds on the tray.
1. Line the baking tray with the aluminum foil and place the egg tart molds on the tray.
2. Preheat the oven to 400F degree
3. Transfer the refrigerated dough onto the silicone mat/the countertop. Using the rolling pin, roll it to get about 0.25 inch thickness.
4. Use the round cookie cutter which matches the size of the egg tart mold and cut it into round shapes.
5. Take one and place it into an egg tart mold. Using your thumbs, gently push the dough around the mold to settle it in. Gently press the dough at the bottom section with thumbs. Then gently press the dough along the side of the mold with thumbs as well to push it up a bit upward. The idea is that the dough at the bottom section of the mold should be thinner than its side.
6. Punch a couple of times with the fork to the dough at the bottom section of the mold.
7. Fill the mold with the custard filling for about 60-70%.
8. Repeat Step#5 through #7 for the remaining ones.
9. Bake it for about 20 minutes. After 20 minutes, check to see if the egg tarts are done. If not, add the addition baking time by 5 minutes increment. Depending on the oven, the entire baking process takes about ~20-30 minutes.
10. Remove the baking tray from the oven and cool it for about 10 minutes. If the reusable molds are being used then remove the egg tarts out of the molds after 10 minutes. Otherwise, the moisture is trapped at the bottom and could make the egg tarts a bit soggy.
11. Let cool and serve.
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