Hong Kong Egg Tarts
Minggu, 31 Desember 2017
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Very few things inwards life are meliorate than egg tarts fresh from the oven.
Tips for homemade Hong Kong Egg Tarts:
🌈 The best tool for flattening pastry dough isn't a rolling pivot but a plate. Just identify a circular blob of dough betwixt 2 plastic sheets, as well as hence press it evenly amongst a flat-bottomed plate. Peel off the overstep canvas of plastic, as well as hence flip the dough into a tart mould.
🌈 Ease the dough into the mould, from the pump to the edges hence that there're no air pockets. Trim the excess roughly the rim, as well as you're done. That's all at that spot is to it. With this method, fifty-fifty a novice tin plough over the axe rapidly build pastry shells that are nicely sparse as well as even. It is, for me, much faster as well as easier than how professional person bakers utilisation it. They simply press a lump of dough into the mould without flattening it first.
🌈 Sieving the custard is necessary alone when yous invention to purpose it inside a twain of hours. If yous stimulate got fourth dimension to permit it remainder one-half a twenty-four hr menstruum or longer, yous tin plough over the axe skip this step. Refrigerated, the egg as well as milk mixture may live stored for peradventure i week.
🌈 A vanilla pod is skillful for flavouring the filling. Failing that, a high character vanilla extract makes a reasonable stand-in. If vanilla is likewise vanilla for you, how well-nigh night rum, brandy, kahlua or Bailey's? Hey, nutmeg is overnice if yous similar nutmeg. Ginger juice would live appropriate if you're feeling windy.
🌈 The shine on egg tarts comes from slightly undercooking the custard top. This is done past times giving the tarts less oestrus from the overstep than the bottom. And the oestrus has to live quite gentle, overall, hence that the eggs as well as milk create into a soft as well as silky smoothen custard.Besides photos as well as words, I also stimulate got a video to help yous connect the dots.
How to build Hong Kong egg tarts
Step-by-step guide
Very few things inwards life are meliorate than Hong Kong egg tarts hot from the oven. The custard is soft as well as smooth. The tart trounce is buttery as well as melt-in-the-mouth. Take a bite, as well as you'll forget all your worries.
INGREDIENTS
(For 20 tarts)
Custard filling
INGREDIENTS
(For 20 tarts)
Custard filling
- 240 g eggs
- 160 g sugar
- 480 ml milk
- 1¼ tsp vanilla extract
- 125 g salted butter, softened
- 60 g icing sugar, sifted
- 15 g egg white
- 15 g egg yolk
- 1 tsp vanilla extract
- 210 g evidently flour
- To build tart filling, whisk saccharide amongst eggs till melted. Add milk as well as vanilla extract. Whisk till evenly mixed. Sieve to take away big bubbles, into something that tin plough over the axe pour without dripping. Set aside till small-scale bubbles subside, well-nigh 1¼ hours.
- To build tart dough, mix butter as well as icing saccharide till smooth. Add egg white, yolk as well as vanilla extract. Mix till good combined as well as smooth. Add flour. Mix thoroughly. If dough is sticky, sprinkle amongst flour 1 tsp at a fourth dimension as well as mix through. If dough is dry out as well as crumbly, sprinkle amongst H2O 1 tsp at a time. Place dough inwards freezer till simply firm, spread out to cool downward faster. This should accept 10 minutes or so. When lining tart moulds, take away dough from freezer ¼ share at a time.
- To trouble tart moulds, smoothen 2 plastic sheets hence that at that spot are no folds. Roll thirty g dough into a ball. Place ball betwixt plastic sheets. Press evenly amongst flat-bottomed plate to shape a circle 2 mm thick as well as 10 cm wide, checking thickness as well as evenness past times touching dough amongst palm. Remove overstep plastic sheet. Place 8 x 2.5 cm tart mould on dough, rim side down. Flip mould, along amongst dough as well as remaining plastic sheet, to aspect upward. Press dough into mould, from pump to rim. Remove plastic sheet. Trim excess dough roughly edges. Run fingers circular tart mould, gently pressing to fifty-fifty out thickness as well as take away air pockets if necessary. Trim i time to a greater extent than if there's excess dough.
- To bake tart shells, preheat oven to 150°C. Place shells on baking tray. Bake xv minutes inwards middle of oven. Increase temperature to 180°C. Continue baking till slightly brown, some other five minutes or so. Remove from oven. Leave on wire rack to cool downward completely.
- To bake tarts, preheat oven to 165°C. If yous desire to trouble your baking tray amongst foil, it should live shiny side down. Pour custard into shells, to 2 mm from rim. Bake xv minutes inwards bottom of oven. Reduce temperature to 150°C. Move tray to middle of oven. Top upwards filling to build upwards for evaporation. Bake till custard is simply slightly wobbly inwards the middle when shaken, some other xv minutes or so. If custard puffs upwards during final few minutes but is withal likewise watery inwards the middle, take away tarts from oven to cool downward till custard subsides, as well as hence proceed baking. Watch custard closely towards the halt to build certain it doesn't overcook.
- Serve tarts hot or warm. Leftovers should live refrigerated. Reheat at 120°C using bottom oestrus alone for 10 minutes or so. Pastry isn't soggy if reheated without moulds.
