Puff Pastry Egg Tarts
I've actually never had an egg tart in my life. I've seen them in bakeries before, but I was too stingy to ever buy something so little for $1.00 a piece. After seeing a video of another YouTuber, EuniceLoveletter FoodTV make her her own Egg Tarts, it motivated me to try making my own. The results were fantastic, and it was a hit with my family. The crust was super flakey and crusty. Though its a bit laborious making your own puff pastry, it did feel worth it in the end. I love how sunny and yellow the egg tarts looked in the end. It weirdly gave me a happy bubbly feeling seeing something so bright yellow. These photos are actually unedited photos, but the photos were taken using my new lighting kit.
Egg Tart Recipe
- 140 grams all purpose flour or plain flour
- 180 grams butter
- 140 grams all purpose flour *for second dough*
- 40 grams/ 2 egg yolks
- 40 to 50 ml ice cold water
Egg Custard Filling
- 100 ml water
- 80 grams of sugar
- 2 1/2 eggs
- 125 ml milk
- 1/2 tsp vanilla
- To make this puff pastry you need to make two types of dough separately and later combine them together. One dough will be oil dough, and the other dough will be known as egg dough. To make oil dough, sift 140g of all purpose flour into a bowl. Add in 180g of butter, mashing it with a fork. Using your hands, form a dough. Wrap this up in saran wrap and freeze for 20 minutes.
- To make egg dough, sift 140g of all purpose flour into a clean bowl, add in 40 grams of egg yolks or two egg yolks, and mix it. Gradually add 40-50 ml of ice cold water, until it forms a dough. Wrap this up and freeze for 20-30 minutes or until its stiff enough roll out.
- Roll out the egg dough into a large square, place the oil dough into the center. Wrap the dough up with the dough on the bottom. Refrigerate 20 minutes
- Do 2 simple folds, and one book fold, freezing it for 20-30 minutes in between. *To see how to do the folds, view photos below*
- Using cookie cutter, cut out circles and press them into mini cupcake molds or tart molds, and make them long enough to hang a little out of the molds. Freeze this for 20 minutes
- Make a syrup by boiling 100ml of water and 75-80 grams of sugar in a pot. Boil until the sugar dissolves. Mix together 2 1/2 eggs, 125 ml of milk, 1/2 tsp of vanilla. Stir gently to not create too many bubbles and strain the mix. Once the sugar cools down for 30 seconds, add the sugar into the milk mixture and strain it again. It's best to have this in a pourable container.
- Prick the bottom of the tarts with forks, and pour the mixture into the tarts 3/4 the way. These do puff up pretty high in the oven, so be careful to not overflow them.
- Bake 350F for 20-25 minutes until the centers puff up a bit and the shells golden lightly.
2. Make Egg Dough by combining 140 gram all purpose flour, sifted, with 2 egg yolks or 40 grams of yolks. Using your hands form a dough. Saran wrap, freeze for 20 minutes. Label the dough so you'll know which is which.
5. Do one book fold, taking one side of the dough over half way, and folding the other side of the dough halfway, then closing it like a book. Wrap, and freeze for 20 minutes
6. Roll the dough out flat, you may have to cut it in half, and wrap it up, in case it gets too warm while working.Using cookie cutters, cut out circles for your tarts. Push them that they hang out a little outside the rim of your molds.
7. Make the custard by boiling together 100 ml water and 80 grams of sugar until it dissolves. In a bowl mix together 2 1/2 eggs, 125 ml of milk, 1/2 tsp of vanilla. Cool the sugar syrup for 30 seconds and mix into the milk mixture. Pour into tarts 3/4 of the way, be sure not to add too much, because it will puff up pretty high during baking. Bake on the lowest oven rack for 20-25 minutes at 350F.
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