Egg Tarts I Recipes
HONG KONG STYLE EGG TARTS RECIPE BY TASTY
Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract
Provided by Tasty
Categories Desserts
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
- Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
- To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
- Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
- Strain the filling to ensure no lumps. Chill in the refrigerator.
- Preheat the oven to 400˚F (200˚C.)
- Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
- Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
- Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams
EGG TARTS II
Yummy Asian egg tarts! This recipe makes 22 3-inch tarts. First, mix up a batch of shortdough pastry, then fill them with egg custard and bake.
Provided by Goh Mei Lee
Categories World Cuisine Recipes Asian
Time 1h
Yield 22
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C.)
- In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
- Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
- In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
- In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
- Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 17.4 g, Cholesterol 48.9 mg, Fat 6.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 55.1 mg, Sugar 8.7 g
HONG KONG STYLE EGG TARTS
Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!
Provided by wildcat
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.8 g, Cholesterol 201.8 mg, Fat 21.4 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 12 g, Sodium 190.3 mg, Sugar 23.9 g
EGG TARTS
Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.
Provided by Molly Yeh
Time 3h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
- Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
- For the filling: Preheat the oven to 400 degrees F.
- While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
- Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.
EGG TARTS I
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
- Bake for 12 minutes.
- Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
- Bake for 10 minutes. Cool.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 43.1 g, Cholesterol 148.6 mg, Fat 15.9 g, Fiber 0.7 g, Protein 7.2 g, SaturatedFat 9 g, Sodium 135 mg, Sugar 22.4 g
More about "egg tarts i recipes"
PORTUGUESE EGG TART RECIPE | TASTING TABLE
From tastingtable.com
4.3/5 (62)Category DessertServings 30Total Time 1 hr
- Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt. Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency.
- Transfer to a well-floured work surface and form into a 1-inch rectangle. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle, 10 inches long. Cover with plastic wrap and let it rest for 15 minutes.
- Remove the plastic wrap and roll the dough into a 15-inch square, dusting with more flour as needed. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim. Using a bench scraper, fold the top half of the dough over the butter. Press the edges to seal and pat the dough with the rolling pin. Roll the dough into another 15-inch square. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Using the bench scraper, fold the top half of the dough over the butter. Press the edges to seal. Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Now, roll into an 18-inch square.
- Spread the remaining butter all over the dough, leaving a 1-inch rim. Starting with the edge closest to you, roll the dough into a tight log. Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight.
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- 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.
- 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.
- 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.
- On a lightly floured surface, roll the dough into a roughly 6x15 inch rectangle. Work quickly to avoid overworking it.
HOW TO MAKE CHINESE EGG TARTS- RECIPE, VIDEO AND COMPLETE ...
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Estimated Reading Time 10 mins
- Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands.
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PORTUGUESE EGG TARTS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 8 mins
- Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms. Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes).
- Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Generously flour (really, use a lot of flour) a clean work surface.
- Brush excess flour off dough. Imagine dough is made up of 3 equal columns. Using a small rubber spatula, spread 2½ Tbsp. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds).
- Generously flour work surface and dough. Roll out again to a 12" square. Repeat buttering and folding process. Again rotate folded dough 90° counterclockwise, flouring surface as needed.
- Peel zest from one half of lemon into wide strips with a vegetable peeler, leaving white pith behind; set aside. Bring cinnamon, sugar, and ¼ cup water to a boil in a small saucepan fitted with candy thermometer over medium-high heat.
- Position a rack in top third of oven; preheat to 500°. Place a rimmed baking sheet in oven to heat.
- Whisk flour, salt, and ½ cup milk in a medium bowl until combined and no lumps remain. Heat remaining 1 cup milk in a large saucepan over medium-high until it begins to boil, about 5 minutes.
- Strain sugar syrup through a fine-mesh sieve into hot milk mixture and whisk to combine. Whisk in egg yolks and vanilla.
- Cut chilled dough crosswise into twelve ½"-thick slices. Place 8 slices on a plate and chill; place remaining 4 dough slices in 4 cups of a standard 12-cup muffin pan.
PORTUGUESE EGG TARTS (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Estimated Reading Time 3 mins
- Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.
- Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.
- Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
HONG KONG EGG TART (港式蛋挞) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
- Combine the flour and chilled butter in the bowl of a stand mixer. Break the butter into the flour using your fingers until it resembles wet sand.
- Once both doughs are rested, dust the work surface with flour. Gently knead the water dough for a few times until it forms a 6” (15 cm) smooth round ball.
- While the dough is resting, make the filling: Combine the hot water and sugar in a medium-sized bowl. Stir until the sugar is dissolved. Set aside to cool.
MINI EGG TARTS - AHEAD OF THYME
From aheadofthyme.com
- In a food processor, add flour, cubed butter, confectioners' sugar and salt. Pulse mix on and off for one minute, until the consistency of the flour mixture turns into small breadcrumbs.
- Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another one minute. Squeeze the crumbs together with your hands. If they stick together, the dough is ready.
- Transfer the crumb-like dough into a large ziploc bag. Squeeze the dough using your hands and bring all the loose crumbs together until it turns into a nice and smooth dough ball. You can use disposable gloves to make it easier.
- Flatten the dough ball into a 1/4-inch thick rectangle on a lightly floured surface using a rolling pin. Use a 2-inch round cookie cutter (or rim of a glass) and cut out equal pieces of dough. Re-roll any scraps and repeat. You should be able to get about 24 pieces.
EGG TARTS RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
- With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
- In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.
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