EGG TARTS
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Custard
Filling
240 g eggs
160 g
sugar
480 ml milk
1¼ tsp
vanilla extract
Tart Shells
125 g salted
butter, softened
60 g icing
sugar, sifted
15 g egg
white
15 g egg yolk
1 tsp vanilla
extract
210 g plain
flour
To make tart
filling, whisk sugar with eggs till melted. Add milk and vanilla extract. Whisk
till evenly mixed. Sieve to remove big bubbles, into something that can pour
without dripping. Set aside till small bubbles subside, about 1¼ hours.
To make tart
dough, mix butter and icing sugar till smooth. Add egg white, yolk and vanilla
extract. Mix till well combined. If dough is sticky, sprinkle with flour 1 tsp
at a time and mix through. If dough is dry and crumbly, sprinkle with water
instead 1 tsp at a time. Place dough in freezer till just firm, spread out to
cool down faster. This should take 10 minutes or so. When lining tart moulds,
remove dough from freezer ¼ portion at a time.
To line tart
moulds, smooth 2 plastic sheets so that there are no folds. Roll 30 g dough into
a ball. Place ball between plastic sheets. Press evenly with flat-bottomed
plate to form a circle 2 mm thick and 10 cm wide, checking thickness and
evenness by touching dough with palm. Remove top plastic sheet. Place 8 x 2.5
cm tart mould on dough, rim side down. Flip mould, along with dough and
remaining plastic sheet, to face upward. Press dough into mould, from centre to
rim. Remove plastic sheet. Trim excess dough around edges. Run fingers round
tart mould, gently pressing to even out thickness and remove air pockets if
necessary. Trim again if there's excess dough.
To bake tart
shells, preheat oven to 150°C. Place shells on baking tray. Bake 15 minutes in
middle of oven. Increase temperature to 180°C. Continue baking till slightly
brown, another 5 minutes or so. Remove from oven. Leave on wire rack to cool
down completely.
To bake
tarts, preheat oven to 165°C. If you want to line your baking tray with foil,
it should be shiny side down. Pour custard into shells, to 2 mm from rim. Bake
15 minutes in bottom of oven. Reduce temperature to 150°C. Move tray to middle
of oven. Top up filling to make up for evaporation. Bake till custard is just
slightly wobbly in the middle when shaken, another 15 minutes or so. If custard
puffs up during last few minutes but is still too watery in the middle, remove
tarts from oven to cool down till custard subsides, then continue baking. Watch
custard closely towards the end to make sure it doesn't overcook.
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