Easiest Way to Prepare Super Quick Homemade Egg Tart

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, egg tart. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. The soft and flaky texture of the crust and the warm and sweet taste of the egg custard makes a great combination for a comforting cozy breakfast. Chinese egg tart variety is believed to be a cross between the classic British egg custard, which is much creamier than the Chinese tart, and the famous Portuguese tarts, known as pastéis de nata.

Egg Tart is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Egg Tart is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook egg tart using 12 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Egg Tart:

1. Get 🥚 Crust
2. Make ready all-purpose flour
3. Get cold unsalted butter, cubed
4. Take powdered or icing sugar
5. Make ready egg yolk
6. Make ready salt
7. Get 🥚 Filling
8. Take granulated white sugar
9. Take hot water
10. Make ready milk
11. Make ready egg
12. Take vanilla extract

Remove the tart tins from the refrigerator and carefully pour egg filling into each each. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and Cool down for several minutes and then take the egg tarts out of the pan. Portuguese Egg Tarts (Pastéis de Nata).

Instructions to make 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!

Take one portion of your dough and roll it into a ball and Cool down for several minutes and then take the egg tarts out of the pan. Portuguese Egg Tarts (Pastéis de Nata). Transport yourself to Lisbon in one bite. Portuguese Egg Tarts (Pastéis de Nata). Recipe adapted from 'My Portugal: Recipes and Stories,' by George Mendes.

So that’s going to wrap it up for this special food egg tart recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!