Fresh, Cooking Recipe Egg Tart Home Style

Without fail making ultimate Egg Tart easy, fast, practical.

12 ingredients, 14 steps, cooking Egg Tart

How are you every body, now you get present recipe Egg Tart with 12 ingredients and 14 steps. Next this is how to prepare, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 14 stages of easy cooking Egg Tart.

Ingredients all Egg Tart

1. Prepare : 🥚 Crust.
2. It’s 130 g (1 cup) : all-purpose flour.
3. You need 84 (6 tbsp) : cold unsalted butter, cubed.
4. You need 34 g (5 tbsp) : powdered or icing sugar.
5. It’s 1 : egg yolk.
6. Prepare 1/4 tsp : salt.
7. You need : 🥚 Filling.
8. You need 40 g (3 tbsp) : granulated white sugar.
9. It’s 75 ml (5 tbsp) : hot water.
10. Prepare 45 ml (3 tbsp) : milk.
11. You need 1 : egg.
12. Prepare 1/4 tsp : vanilla extract.

If all raw materials Egg Tart it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Egg Tart

1. Https://youtu.be/v0Q1T6bQ_88
   
2. To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender.
   
3. Add the yolk and mix until it comes together and forms a ball.
   
4. Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes.
   
5. To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool.
   
6. In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine.
   
7. To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar.
   
8. Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm).
   
9. Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter.
   
10. Gently press each cut-out into the tart molds.
    
11. Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up.
    
12. Pour the custard filling into the tart shell. Fill each up to 75%.
    
13. Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds.
    
14. Remove tartlets from the shells once cool. Enjoy!
    
15. Finish and Enjoy.

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