EGG TART SKIN RECIPES

Steps:

• For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
• Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
• Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• Strain the filling to ensure no lumps. Chill in the refrigerator.
• Preheat the oven to 400°F (200°C.)
• Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
• Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
• Enjoy!

Steps:

• The frozen egg tart crusts taken out of the refrigerator are allowed to thaw naturally at room temperature.
• Take two egg yolks.
• Break up the egg yolks and set aside.
• Prepare whipped cream and pure milk.
• Take a small basin, pour pure milk and whipped cream, add soft white sugar and stir evenly until the sugar is fully melted.
• Sift in the low-gluten flour with a mesh sieve and mix well.
• Pour in the egg liquid.
• Stir well evenly.
• Strain the tart liquid into another basin. (Filter out the unevenly mixed particles and bubbles, the egg tart tastes more delicate)
• Place the thawed tart crust on the baking tray.
• Pour in the egg tart liquid that is eighth full.
• Preheat the oven at 200°C for 5 minutes, and roast the middle layer up and down for 25 minutes. (Adjust the temperature and time according to your own oven)