Tapping into both European patisserie traditions and Asian culinary practices, the egg tart has become a globally cherished dessert.
The classic Cantonese egg tart, a staple in dim sum restaurants and tea houses around the world, is the version many have come to love with its glossy, lightly sweetened custard and buttery crust.
Whether you're a seasoned baker or trying your hand at pastry for the first time, this detailed guide will help you create the perfect egg tart that you can proudly share with family and friends.
<h3>How to Store Egg Tart</h3>
Before diving into the baking process, it's essential to know how to store egg tarts properly to maintain their quality. Freshly baked egg tarts are best enjoyed within the day they're made, as the crust is at its flakiest and the custard is smoothest. However, if you must store them, keep the tarts at room temperature for no more than a few hours to avoid spoilage.
Video by Moon.cooking
<h3>How Do You Make Egg Tart in Detail</h3>
<b>Ingredients:</b>
<b>For the Crust:</b>
1. 1 1/2 cups (190g) all-purpose flour
2. 1/4 cup (50g) granulated sugar
3. 1/2 cup (113g) unsalted butter, chilled and cubed
4. 1 egg yolk
5. 1 tablespoon ice water
<b>For the Custard Filling:</b>
1. 1/2 cup (100g) granulated sugar
2. 3/4 cup (180ml) hot water
3. 3 large eggs
4. 1/2 cup (120ml) evaporated milk
5. 1/2 teaspoon vanilla extract
<b>Equipment:</b>
1. 12-cup standard muffin tin
2. Rolling pin
3. Round cookie cutter (or a glass with a suitable diameter)
4. Mixing bowls
5. Whisk
6. Fine mesh sieve
<b>Instructions:</b>
1. Start by making the crust. In a large bowl, combine the flour and sugar. Add the chilled, cubed butter, and using a pastry cutter or your fingertips, work it into the flour mixture until it resembles coarse breadcrumbs.
2. Stir in the egg yolk and gradually add ice water, mixing until the dough starts to come together. Once the dough forms a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.
3. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles slightly larger than the muffin tin cavities.
4. Carefully press the dough circles into the muffin tin, ensuring that the base is flat, and there are no air pockets. Trim away any excess dough. Refrigerate the lined tin while you prepare the custard.
5. For the custard, dissolve the sugar in hot water and allow it to cool to room temperature. In a separate bowl, whisk the eggs, and then stir in the evaporated milk and vanilla extract. Add the cooled sugar water to the egg mixture, whisking until well combined.
6. Strain the custard through a fine mesh sieve to ensure a smooth texture, then pour it into the chilled tart shells, filling each about three-quarters full.
7. Bake the egg tarts for about 15-18 minutes or until the edges of the crust are golden brown, and the custard is just set with a slight wobble in the center.
8. Remove the tarts from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve the egg tarts at room temperature or slightly warm for the best flavor and texture.
Crafting egg tarts from scratch is a gratifying experience that rewards patience and precision with a dessert that is as charming as it is delicious.
