What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven. Once it puffs up, the egg tart will wrinkle when it's cooled. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Combine hot water with sugar and stir until sugar dissolves. Bake for about 10 mins and watch over it. Preheat oven to 400 F (200 C) My oven is a conventional oven, only bottom heat, no fan. Cover the bowl with a cling film or plastic wrap and chill in the fridge for at least one hour or until the sugar has dissolved. Then, add sugar, milk, heavy cream, and vanilla extract, whisking the mixture until homogeneous. Judge yourself and see that it's like puff up slightly and turned white.Īfter pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Whisk the whole eggs and egg yolks together in a medium bowl until homogeneous. I didn't put the timing cos everybody's oven is different. Half baked should be around 10 mins at 175C. 30 mins to 1 hour Serves Makes 12 tarts Dietary Ingredients For the sweet pastry 165g/5oz plain flour, plus extra for dusting 25g/1oz ground almonds 120g/4oz chilled unsalted butter, cubed. (8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets. (6) Whisk eggs and pour into the milk mixture. (5) For egg custard, heat sugar and milk together. (4) Bake the tart shell till half-cooked. Roll out the dough to about 5mm thickness. If the dough appears dry, add a little more beaten egg. Next, add in the all-purpose flour and combine until it comes together. Add in a little beaten egg and vanilla extract. (3) Add in vanilla essence and then the flour and mix into a dough. First, make the pastry dough for the tart shells: Combine softened butter with icing sugar in a bowl. Pass the mixture through a fine sieve into a jug. Hong Kong egg tarts are small (usually about 3 inches in diameter) circular tarts of flaky pastry, filled with a smooth, lightly sweetened egg custard. Whisk the yolks and sugar together then add the cream and mix well. For the filling, bring the cream to the boil. (1) For pate sucree: beat butter and icing sugar till wellmixed. While cooling, turn the oven down to 130☌/gas mark 1 so you can cook your custard tart. I learnt from a very good teacher and remember bringing my little girl along and it's such a lovely recipe. This egg tart recipe has been kept with me since my daughter was in her kindergarten stage. 18K views, 1K likes, 31 loves, 41 comments, 585 shares, Facebook Watch Videos from ieatishootipost: As promised, here is my gluten and butter free Egg.
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