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October 6, 2017

Make This! Egg Tart Recipe



Making from-scratch egg tarts has been on my to do list for awhile now, but every time I see that you have to chill the dough I immediately shut the web browser.  But this time I was feeling a bit ambitious and I had found a very promising recipe on the web.  Worried that I might mess up the recipe, I halved it. 

First, the crust.  In a bowl, I mixed the flour and sugar. I didn't add salt since I was using salted butter.  I cut the room temperature butter into tablespoon pieces and worked into the mixture.  Your goal is to keep little pieces of the butter in the dough.  Add cold water to make the dough.  Cover and refrigerate for 20 minutes.

On a lightly floured surface, knead the dough gently. I didn't overwork the dough for fear that it might get tough.  I followed the recipe's directions and formed into a rectangle and rolled the dough away from me in one direction making a long rectangle.  Once you've done that, fold the top third to the middle and bottom third over it.  Turn the dough one quarter and roll out to three times its length.  Fold like before and chill again for half an hour. 

While the dough is chilling, dissolve the sugar in hot water and allow to cool to room temperature.  Once it's at room temperature, whisk the eggs and evaporated milk.  Then whisk in the sugar water and vanilla.  I just realized I forgot to add in the vanilla.  Oh well, it stilll came out delicious.  This next step is to get the pretty glass-like custard. You'll need to strain the mixture to get rid of all the air bubbles. 

Preheat your oven to 400 degrees and place a rack in the lower third of the oven.  We're getting closer!!

Roll out the dough and cut circles to fit in a muffin pan.  

Rolling and cutting out the dough.

I half attempted to make the scalloped edges with chopsticks because part of me was over it. 

You can do a better job than this!

Fill with your custard mixture.  See? No bubbles! The straining step was worth it! 

Looking promising!

Bake for 15 minutes at 400 degrees.  Then drop temperature to 350 degrees and bake for another 10 minutes.  We let them cool just long enough to finish dinner.  I like them best when they are warm, but my daughter prefers them chilled.  To each her own!  Enjoy!!!

Amazed that these babies turned out most delicious!

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