Egg Tarts Recipe

Egg Tarts Recipe The Spruce Eats

WebJul 22, 2021 · In a mixing bowl, cream the butter and sugar until fluffy. Add the egg and vanilla extract and mix well. Mix in the flour until combined. Knead the dough until it …

Rating: 4.3/5(12)

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Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) The …

WebFeb 8, 2021 · While this measuring cup in the photo below wasn’t big enough to hold all the custard, you should have about 2 to 2 1/4 cups …

1. In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but it shouldn’t immediately form a paste with the flour.
2. Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.
3. Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.
4. On a lightly floured surface, roll the dough into a roughly 6x15 inch rectangle. Work quickly to avoid overworking it.

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Mini Egg Custard Tartlets (Using A Muffin Tin!)

WebNov 15, 2022 · Making Your Tart Crust. Step 1: Add your butter and flour to a food processor or use a pastry cutter and cut/puree it together until you …

1. Add the flour, sugar and salt in a mixer, food processor or large bowl.
2. Dice the butter up into small pieces and pulse or "cut" the butter into the dry mixture. You can use the pulse option, whisk or pastry cutter. The mixture will start to look coarse and chunky.
3. Because we are making mini tarts, we don't need to use the entire egg yolk. Break the yolk and use just ONE teaspoon of yolk.
4. Add 1 teaspoon of the yolk and ½ teaspoon of cream to the mixture and pulse or cut until the dough begins to come together in a ball or you are able to easily form it into a ball.

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