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Sunday, July 16, 2017

Egg Tart

There was a day, I browsed Facebook, scrolled down the page and saw a clip. A clip which it made egg tart. It looks so delicious and wanted to try it out. The clip that I watched was not the recipe I want because of the butter contained. So, in order to find a minimum / "less butter" recipe, I tried to search for the one I want. There it is: 

Recipe and steps are almost the same, but the crust I modified a bit. What I do instead of cream the butter, I change to used cold butter which how you make pie crust. As easy as that.


70g unsalted butter
30g granulated sugar
25g egg
120 cake flour
a pinch of salt

Egg filling:
2 eggs
50ml hot water
50g sugar
120ml milk

  • Flour + Sugar, stir together.
  • Cut in the butter into flour mixture by using fingertips until the texture of wet sand.
  • Add the egg with a spatula to mix thoroughly and press it to form a dough (do not knead!)
  • Flatten the dough and wrap it in plastic wrap and put into the fridge to chill and firm it up. (roughly 30 mins)
  • Pour sugar into hot water to dissolve.
  • Add in milk and stir.
  • Whisk the egg, pour into milk mixture and whisk until combined.
  • Sieve the egg mixture to get a smooth texture.
  • Take out the dough, roll out the dough cut them into the size of your mold and press the dough it to the side of the mold.
  • *This dough is kinda wet, recommend using plastic wrap to flatten up the dough.
  • Used fork to poke the hole at the bottom and put back to the fridge to firm up.
  • Preheat oven to 190° C.
  • Pour the egg mixture into the mold and bake for 10 mins. Then turn down to 170° C and bake about 10-15mins.  (depends on your oven)

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