Chinese Egg Tart
These always ran out in less than 10minutes during a potluck, my friends and family loves it!!! A little time and energy consuming but it’s worth the work and i usually do 3 set of this at one go. I have trial and error the various egg tart recipes before coming out with this.
Anyway, check out my web for a pictorial steps in the making of these tarts: http://jumphopdrop.livejournal.com/
enjoy!
INGREDIENTS
85g Cake flour
15g Icing sugar
1/2 tsp Salt
2 tbsp Chilled butter
2 tbsp Iced water
50g Cake flour
2 tbsp Chilled butter
3 Eggs
100g Sugar
1 cup Whole milk
1/2 cup Hot water
INSTRUCTIONS
- Firstly, prepare the WATER DOUGH:Mixed the first five ingredients well and lightly knead for about 2 minutes until a sticky dough is formed. Set it aside.
- Next, prepare the OIL DOUGH:Mixed 50g cake flour and 2tbsp butter. Do not knead this dough.
- Divide the Water dough and Oil dough into 10 portions where water and oil doughs are at 3:2 ratio. Roll each dough into a ball shape.
- On a lightly floured surface, roll out a water dough. Wrap oil dough in this water dough to form a ball
- Use a rolling pin to roll out the dough into a long oval shape. After that, roll it into a swiss-roll. Give the dough a ninety degree turn , and again, roll the dough out and do a swiss-roll. Finally, roll the dough into a flat round shape. Place the dough into a small pastry tin. Repeat the same procedure for the rest of the dough.
- For Filling: Dissolves sugar in hot water. Mixed eggs and milk together followed by the sugar water. Sieve the mixture to remove lumps. Set aside.
- Preheat the oven to 400F. Blind bake the tart shells for 7mins and let it cool for 5minutes. Fill the tart shells with the prepared filling to about 90% and bake for about 20 minutes or until just set.
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