How to make sweet egg tart + tart crust

Overview

How to cook How to make sweet egg tart + tart crust at home

Tags

• baking
• butter
• butter (for wrapping)
• condensed milk
• custard powder
• high-gluten flour (for tart crust)
• low gluten flour
• whipping cream
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 To make the tart crust first, mix high and low-gluten flour, salt, and sugar in a basin. Cut 40 grams of butter into small pieces and soften it in advance. Put it in a basin and grasp it evenly with your hands.

   

2. 2 Add 120 grams of water, you can add it little by little. Be careful that the dough should not be soft.

   

3. 3 Knead the dough with your hands and check the hardness. If it is soft, add a little more gluten

   

4. 4 Cut the dough into a cross with a knife, wrap it in plastic wrap and refrigerate for 30 minutes to relax

   

5. 5 During the resting time, make the dough and wrap it in butter. Cut 180 grams into slices in advance and soften at room temperature. Put it in a plastic bag, use a rolling pin to roll it into a rectangle with a thickness of 2 mm, and put it in the refrigerator for half an hour

   

6. 6 Roll the chilled dough into a rectangle three times larger than the butter piece

   

7. 7 Place the butter piece in the center of the dough piece

   

8. 8 Fold the left dough piece onto the butter piece to cover the butter

   

9. 9 Fold the right side to the left

   

10. 10 Fold it and pinch the three edges together with your hands to make sure there is no oil leakage

    

11. 11 Use a rolling pin to roll the dough into a rectangular shape, then fold it left and right toward the center like folding a quilt

    

12. 12 Fold in half, four layers

    

13. 13 Wrap it in plastic wrap and refrigerate it for half an hour (repeat steps 6-13 three times, except for step 7, which means folding it three times in total). The butter will be hard after refrigeration. Don’t rush to roll it out. Roll it out a little softer so that it won’t easily break the skin and leak oil

    

14. 14 Take out the folded puff pastry and put some high-gluten flour on the cutting board. Make it softer and roll it into a 2 mm rectangular sheet

    

15. 15 Roll it into a tube shape from bottom to top, making sure to roll tightly

    

16. 16 Wrap in plastic wrap and freeze in the refrigerator. This time, I freeze it for 20 minutes to make the rolls firmer and easier to cut

    

17. 17 Take out the frozen oil dough and cut it into 1.5cm thick pieces

    

18. 18 Use your hands to press it into a round piece that is slightly larger than the tart film. Sprinkle some dry powder on the bottom to facilitate demolding. Place the dough sheet into the tart film and pinch the bottom with your hands to make it as thin as possible. The egg tart will be cooked well

    

19. 19 The dough sheet is slightly higher than the tart film because it shrinks when baked. If I make egg tarts with these ingredients, I can probably make about 22 pieces. Make the film and put it in the refrigerator to rest for 20 minutes.

    

20. 20 To make tart liquid, put a spoonful of custard powder into the milk pot

    

21. 21 Use a little milk to boil, add 100 grams of cream, 85 grams of milk, sugar, and a spoonful of condensed milk. If you don't have it, leave it out. Stir well and put it on the stove to simmer over low heat. Stir while boiling. Don't leave it alone until it reaches about 60 degrees. You can turn off the heat. But don't boil it too hot, as it will become a paste

    

22. 22 After the cooked slurry has cooled down, pour in the two egg yolks and stir well

    

23. 23 Strain through a mesh sieve before use. Sieving will remove lumps.

    

24. 24 Tips: Preheat the oven at 220 degrees for 15 minutes in advance. Take out the loose tart film and pour the tart liquid into it until it is 8 minutes full. I made it a little more, but after baking, you can also put it into the preheated oven at 220 degrees and bake it on the middle rack for 20 minutes. If the color is not very dark, you can move it to the upper rack and bake it for another 1 minute. You can control it according to the situation. The oven temperature is different, and the temperament of your oven will make sure it doesn't burn.

    

25. 25 Tips: Preheat the oven at 220 degrees for 15 minutes in advance. Take out the loosened tart film and pour the tart liquid into it until it is 8 minutes full. This is a little more, but after baking, you can also put it into the preheated oven at 220 degrees and bake for 20 minutes on the middle shelf. If it is baked for 15 minutes, check it out and the color will be more even

    

26. 26 Out of the oven

    

27. 27 Crispy bottom

    

28. 28 Sweet and crispy