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....
真抱歉，记不起是从哪一个网站的作者的食谱材料，谢谢。。。。 

                                   Slightly whisk the eggs...

                                   轻轻搅拌蛋液。。。

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

                                       在蛋液加入牛奶和糖。。。

                                  Sieve the egg and milk mixture twice...

                                  将蛋液和牛奶液过濾2次。。。

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

                            隔水将牛油煮溶。。。

                                       Add the egg to the melted butter...

                                       将蛋黄加入牛油液内。。。

                                                   Add in the flour...

                                                   加入面粉。。。

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

将面团平均地放入摸型内，用刀切去多余的部分（如果表面有多出来的部分）

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

                                用叉在底部插洞。。·。

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.