As I referenced before, I baked the egg tart. I always wanted to bake one of the tarts dessert but never had a chance before. But Tong Wu, who I interviewed about her baking experience, reminded me to make this egg tart which is her only baking experience. Tart dessert refers to any baked dish that has filling in it over a pastry. Usually it has rough and flaky dough and the filling varies such as blueberry tart, caramel tart, berries tart, cream tart and of course egg tart. I would describe it as something middle of the pie and cake.
Since I never tried to make any tart I searched video recipes and I end up here. To get the successful tart dough is to have strong arm. You have to repeat spreading the dough and and folding the dough. Whenever you finish folding the dough has to be in the refrigerator for about 15 minutes so it is quite a work. I was so tired that I could not take a photo of making the dough so please accept my apology. Now here is the recipe. Enjoy.
- 3” Tart mold (12 pieces are recommended)
- 220g Cake Flour
- 1 3/4 Stick of butter
- 220g Cake Flour
- 2 Egg Yolks
- 1/4 cup cold water (You can add more water if you need to form the batter)
- 4 Egg Yolks
- 170ml Heavy Cream
- 220ml Milk
- 90g Sugar
- 1Tsp Corn Starch(Optional, if you want your filling like a pudding I recommend it)
- 3Tsp Vanilla extract
- A few salt
- Cut the butter into lots of pieces and add the flour. Remember we want cold dough so butter always has to be cold. If you feel like the butter is melting put back into the fridge and work on the batter later.
2. I do not have the dough’s picture but as you can see in these picture, form the dough from the batter and wrap it to put into the fridge. The butter dough has to be in fridge for 30 minutes and add with the water dough. You can then spread out the dough and fold it like a blanket and put into the fridge for 15 minutes. You can repeat this as many as you can but when ever the dough is folded it would have flaky texture.
3. Spread out the dough for about 1 inch and cut with the 3 inch cookie cutter. If you do not have the cookie cutter then any cup with the right size will work. Then place it to the individual tart mold. You can spray the non stick oil to the mold but it is optional.
4. For the filling, mix all the ingredient into the pot with low to medium heat. When it is well mixed add the starch and as it becomes like jelly or pudding add the vanilla extract and set aside to cool.
5. Pour the filling over the dough. The filling should be about 80% high on the dough. Preheat the oven to 390F and when it’s ready insert it by placing on the oven pan.
6. After 25~30 minutes take it out and let it chill. It is best to eat when it is warm.
7. Voila! The filling was soft and the dough was rough and flaky. I think I can improve more by working on the dough but I am still satisfied by the result! Yummy.