Sunday, December 8, 2013

Egg Tarts/蛋挞/에그타르트

Egg Tarts/蛋挞/에그타르트 Bakery
2013/12/08 18:47  

I couldn't remember where did I get the recipe of the ingredients for this low sugar egg tarts,thanks for it....

                                   Slightly whisk the eggs...

                                       Add the milk and sugar to the egg....

                                  Sieve the egg and milk mixture twice...

                            Place the butter over double-boiler,till the butter fully melted...

                                       Add the egg to the melted butter...

                                                   Add in the flour...

Press the dough evenly to form tart shell and cut off the excess(if any) with a knife.

                                Prick the bottom of the pastry with a knife...

Pour in the filling after baking the pastry for 8-10 minutes, bake it again... ( Some bloggers, they add in the filling directly to the pastry and bake it together, without baking it for 8-10 minutes )
 先将蛋挞皮烘 8-10 分钟后,倒入蛋液 ( 有些烘焙者,直接将蛋液倒入蛋挞皮一起烘,而没事先烘 8-10 分钟)

Ingredients for the pastry :
flour 210 g
butter 125 g
sugar powder 20 g
one egg

Ingredients for the filling :
5 eggs
sugar powder 100 g
fresh milk 300 ml

Method for the pastry:
1. Sift the flour twice.

2. Place the butter over double-boiler, till the butter fully melted. Set aside to cool.

3. Add in the sugar and egg.

4. Add in flour, mix until soft dough forms.

5. Place in plastic bag, chill for 30 minutes.

6. Preheat the oven at 180 degree C.

7. Remove the dough from fridge.

8. Sprinkle the work surface lightly with flour. Flatten the dough gently, sprinkle the top with flour too, then use a rolling pin to roll out . Roll from center to edge, in all direction.

9. Use the cutter to cut out  the pastry,loosen the pastry from the work surface with a pallet knife, lay it into the tart mould.

10. Press the dough evenly to form tart shell ,use floured fingers to press each tart shell into shape in the tart mould.

11. Cut off the excess ( if any) with a knife.

12. Prick the bottom of the pastry with a fork,pre-bake the tart for 8-10 minutes, remove it out.

13. Pour in the filling to the pastry respectively, bake again for 20-25 minutes

Method for the filling :
1.Whisk the egg slightly.

2. Add the milk and sugar to the egg.

3. Sieve the egg & milk mixture twice.  

1 comment:

Anonymous said...

I've tried this by using your recipe, so yummy.. Btw, someone has told me that if we want to bake the pastry with the filling together, spread the white part of the egg on the pastry then pour the filling andbake it. It makes the pastry tastes crunchy even we bake it together. But I haven't try it yet. Maybe I'll try it when I want to make this egg tart again ;)