Food. Glorious food. Wouldn't you want to make some? :3

Thursday, July 14, 2011

Egg Tart.

Assalamualaikum :D


Yeaaaaah that's not the ones I made. I haven't make this in quite a while 
 but a funky friend of mine requested the recipe, so here it is.

Egg tart. Easy to make, and just absolute heaven to sink your teeth into.But I do like Portuguese egg tarts better, because it's extra crisp, because of the puff pastry used. :D


Egg Tart

The crust
400g of flour
250g of butter
1-2 tbsp of sugar. Usually the crust doesn't require any, but I like my crust to be just a bit sweet. 
2-3 tbsp of ice cold water
a pinch of salt.
*this makes loads and loads. For first time try boleh half it or use quarter of this*

The custard

4 egg yolks
1 cup of cream
half a cup of sugar
loads of vanilla essence

. For the crust, using your fingers, please avoid contact with the palm, rub in the butter and the flour until you get that nice crumbly texture. 
. Add a couple spoons of cold water, until it's quite pliable, but still quite crumbly.
. Keep the crust in the fridge for half an hour before rolling it out thinly.
. Using a cup, trace and cut you pastry and line them in your tart shells. Bake for about 10-15 minutes at 170'c
. For the custard, heat the cream until it's bubbly around the edges.
. Take it off the heat, add in the sugar and vanilla and stir those in.
. Add in the egg yolk one by one, mixing well and quick each time.
. Pour in your custard into the tartlets, and bake for about 10 minutes. Done.

To make your crust crisp and flaky, use cold everything. Cut your butter into cubes, and let freeze them for a bit before rubbing them with the flour. Cold water, and avoid warm surface work area. You can also substitute some of the butter with shortening. When you use shortening, it gives you that nice, flaky, crumbly texture, a lighter feel to it. And, roll the pastry thin. Some people like it a bit thick, have a little bite to it, but thin also works for some people.

So give it a go yeah? 
See you next time :D

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