【Tomato Recipe】Vegetable Custard Tart - convenient, fast and nutritious
Overview
Have a cup of milk tea for breakfast and some vegetable custard tart, which is convenient, fast and nutritious. Every time I see this thick vegetable custard tart in books or on the Internet, I am really greedy, so I made this to try!
Tags
Ingredients
Steps
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Make tart crust. Mix 150g of low-gluten flour, 75g of cornstarch, 4g of fine sugar and salt and pour them onto the kneading mat. At the same time, add the diced butter just taken out of the refrigerator and use a scraper to cut and cut.
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After mixing the flour and butter, as shown in the picture, the flour and butter blend with each other and form a granular shape
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Mix the beaten egg liquid and milk and pour into the previous step
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Use a scraper to stir the dough. The dough will change from the initial granular shape to basically forming a ball. It doesn't matter if there are a few remaining particles, but it is still loose. When it is still loose, you can put it in a plastic bag and flatten it, and put it in the refrigerator for at least 1 hour. Let it rest and it will be easier to roll out
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After 1 hour, take the dough out of the refrigerator, sprinkle a thin layer of flour on the chopping board, and sprinkle flour on the surface of the dough. Pay attention to prevent sticking when rolling out, and roll the dough out to a flat dough with a thickness of 0.2-7.5px
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Place a 6-inch mousse circle on a baking sheet lined with baking paper. Move the dough into the mold and fit the surrounding and bottom dough tightly without leaving any hanging areas. Use a knife to trim the surrounding area to about 125px
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Place a small piece of baking paper on the bottom of the tart shell, and then place an appropriate amount of rice or beans flatly to flatten the tart shell
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Place in the preheated oven, middle and lower layers, and bake at 170-180 degrees with upper and lower heat. After 20 minutes, take out the rice and the baking paper containing the rice, and bake for another 10 minutes. When the tart shell turns light yellow, take it out
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Make custard. Put 150g milk in a pot and cook it to 80 degrees, turn off the heat, add 20g butter and melt it, stir quickly with a small spoon, let cool and set aside
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Pour 30g whole egg liquid, 2g salt and 10g low-gluten flour into a bowl and stir quickly with a spoon
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Pour the mixed liquid from the previous step into the milk and butter liquid in two batches, stirring each time before adding the next one
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At the same time, add hot water and a little salt to basically blanch the vegetables. Add water to cool the vegetables to absorb the water. Put them into the tart shell. Pour the mixture into the tart shell until it is eighty-nine percent full
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Place in a preheated 170-degree oven on the middle and lower racks, and bake for about 40 minutes, until the surface is golden and slightly charred and the egg liquid is solidified
