EGG TARTS RECIPE RECIPES

Name: Hong Kong Style Egg Tarts Recipe by Tasty
Yield: 16 servings
Cuisine: Chinese
Ingredients: 4 eggs, beaten, reserve 2 tablespoons for your pastry dough; ¾ cup water, hot; 6 tablespoons sugar; ? teaspoon salt, pinch; ¼ cup evaporated milk; vanilla extract, a dash, optional; 2 cups cake flour, plus extra for dusting; 115 g unsalted butter, room temperature; ¼ cup powdered sugar; 2 tablespoons egg, beaten; ? teaspoon salt; vanilla extract, a dash, optional

HONG KONG STYLE EGG TARTS RECIPE BY TASTY

Hong Kong Style Egg Tarts Recipe by Tasty image

Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract

Provided by Tasty

Yield 16 servings

Number Of Ingredients 12

Ingredients

4 eggs, beaten, reserve 2 tablespoons for your pastry dough
¾ cup water, hot
6 tablespoons sugar
? teaspoon salt, pinch
¼ cup evaporated milk
vanilla extract, a dash, optional
2 cups cake flour, plus extra for dusting
115 g unsalted butter, room temperature
¼ cup powdered sugar
2 tablespoons egg, beaten
? teaspoon salt
vanilla extract, a dash, optional

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!

Nutrition Facts : Calories 119 calories, CarbohydrateContent 20 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 4 grams, SugarContent 6 grams

EGG TARTS RECIPE | MYRECIPES

Egg Tarts Recipe | MyRecipes image

Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.

Provided by MyRecipes

Yield Makes 15 tartlets

Number Of Ingredients 5

Ingredients

1 package frozen mini filo tartlet shells (15 shells)
1 egg white
3 egg yolks
2 tablespoons sugar
2 tablespoons milk

Steps:

Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.
Note: Nutritional analysis is per tart.

Nutrition Facts : Calories 41 calories, CarbohydrateContent 3.8 g, CholesterolContent 43 mg, FatContent 2.1 g, ProteinContent 1.3 g, SaturatedFatContent 0.4 g, SodiumContent 14 mg

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