This is a super easy egg tart recipe with super delicious taste in my opinion! I have done this recipe many time because of its taste. Only thing that prevent of this perfection is take me long time (most of this is for waiting :D).
Source: Helen's recipe
Ingredients (9 pcs)
For the crust:
100 gr butter = 3.53 oz or ½ cup
130g all-purpose flour = abt 1 cup
1/8 tsp salt
80ml water = 1/3 cup
For the filling:
250ml milk = 1 cup
50g sugar = ¼ cup
1 tbsp cornstarch
60ml whipping cream (độ béo 35% fat) = ¼ cup
2 egg yolk
Vanilla extract
Instructions
Crust:
Step 1: In a mixing bowl, mix together 130 gr all-purpose flour with a pinch of salt and 80 ml water. Mix with a spatula until the flour absorb all the liquid and then knead with your hands until the dough comes together.
Step 2: Make a plus incision on top of the dough ball and pull way the 4 chops to make it look like a flower. Then put it back into the mixing bowl and cover with plastic wrap. Let it rest for 15 mins.
Step 3: Cut the butter into smaller chunks and then spread it out in a plastic bag to form a nice rectangular. Use your fingers to press the butter to distribute it evenly into the plastic bag, forming a rectangular into the size about 10 x 17 cm Fold the bag nicely and place the butter into the freezer for 5-10 mins.
Step 4: Flour the working surface and also a long rolling pin. Take out the dough and roll it flat. Roll out the 4 chops into the longer petals. Roll out the piece of dough flat and large enough so that it can cover the piece of butter. Unwrap the butter and place it right in the middle. Then fold the 4 petals, making sure that it completely covers the piece of butter.
Step 5: Wrap it up in a piece of food plastic wrap and then place in the fridge to chill for 20-30 mins. Do not shorten the waiting time by putting it in the freezer.
Step 6: Flour the working surface again, unwrap the dough and roll it flat to the thickness of 0,3 cm. Keep the dough in the rectangular shape. Always flour the working surface, the rolling pin and the dough to avoid sticking. Fold the dough in fourth, cover in plastic wrap and chill in the fridge for another 20 mins. After that, take it out and repeat the process one more time.
Step 7: Now instead of folding it, we're gonna roll it into a log, then cover in plastic wrap again and let it rest in the fridge for 2 hours. This can be stored in the fridge for couple of weeks so feel free to prepare it the day before.
Filling
Step 8: Combine 250 ml milk, 50 gr sugar, 1 tbsp corn starch, 60 ml cream and 2 egg yolks in a small saucepan. Use a whisk to break up the yolks and give it a good stir. Turn on the stove to medium low heat and gradually heat the mixture while constantly stirring with a spatula until it gets thicker.
Step 9: Turn off the heat and immediately pour the mixture into a pourable jug. Add 1/2 tsp vanilla extract
Step 10: Unwrap the dough and divide it into nine equal potions. Flatten it out into a round disc and then shape it into the molds. Trim off the excess. Gently pour the egg and milk mixture into the molds.
Step 11: Bake at 250 degree C for 25 mins. Take out, it's done!
Vietnamese
Nguyên liệu:
Phần đế bánh:
Bơ: 100 gr = 3.53 oz = ½ cup
Bột mì đa dụng: 130 gr = khoảng 1 cup
Muối: 1/8 tsp (thìa cafe)
Nước: 80 ml = 1/3 cup
Phần nhân trứng:
Sữa tươi không đường: 250 ml = 1 cup
Đường: 50 gr = ¼ cup
Bột ngô: 1 tbsp (1 thìa súp)
Kem tươi độ béo 35% fat: 60ml = ¼ cup (Không có kem tươi có thể thay bằng 60ml sữa tươi)
Lòng đỏ trứng gà: 2 lòng đỏ
1 ít Vani
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