Preparation:
Preparation time: 1 hr 30 min
Cooking time: 25 min
Serving: 16
Ingredients:
Water Dough
● 1 1/2 cups (220 g) all-purpose
flour
● 7
tablespoons (100 g) chilled unsalted butter , cubed
● 4
tablespoons (50 g) sugar
● 1/4
teaspoon (1 g) salt
● 1
large egg
● 1/4
cup (60 ml) ice water
Oil Dough
● 1
cup (150 g) all-purpose flour
● 1/3
cup (60 g) shortening
● 3
tablespoons (40 g) unsalted butter , softened
Filling
● 5/6
cup (200 ml) hot water
● 1/4
cup (60 g) sugar
● 4
large eggs
● Pinch
of salt
● 1/2
cup (120 g) evaporated milk
Equipment
● 4
1/2 ” (11.5 cm) Fluted pastry cutter (not required but highly recommended)
(*Footnote 1)
● Egg
tart mold (Scantily over 2″ on the base, 3″ top for the inner edge, and 3.3″
top for the outer edge)
Instructions:
Prepare
Water Dough
1.Combine
the flour and chilled butter in the bowl of a stand mixer. Using your fingers,
break the butter into the flour until it reaches a wet sand-like texture.
Perfect for creating delicious baked treats to enjoy alongside your BBQ on a mini
grill.
2. Add the sugar,
salt, egg, and water. Keep mixing together the ingredients with your hand until
a wet dough paste comes together.
3. Knead the dough
using the dough hook attachment on setting 4 for about 15 minutes, or until it
becomes smooth and elastic (*Footnote 2). To test, gently pinch the dough—if it
stretches into a thin, semi-transparent sheet, it's ready.Discover more
delicious recipes like avocado
toast in Hong Kong.
4. Cover the dough
with plastic wrap and rest for 15 minutes.
Prepare
Oil Dough
5.Add the
ingredients for the oil dough into a medium-sized bowl.
6.With a spatula
or by hand, mix until a smooth dry paste is formed.
7. Transfer to a
clean working surface. Press into a 6” x 6” (15cm x 15cm) square. Cover with
plastic wrap and rest for 10 minutes.
Assemble
the pastry dough
8.Once both doughs
are rested, dust the work surface with flour. Gently knead the water dough for
a few times until it forms a 6” (15 cm) smooth round ball.
9. Use a rolling
pin to flatten the dough into four directions about 4” (10 cm), forming a cross
shape, leaving the center thicker and shaped like a 6” (15 cm) square. Once
done, it should create a 4-sided cross shape. Gently roll the square center a
few times to smooth it out.
10. Place the oil
dough in the center aligned with the square. Fold the four sides over the oil
dough, one side at a time, so they are overlapping, while using your palm to
press the dough gently to press out as many air bubbles as you can. Gently
smooth out and pinch the dough together to seal.
11. Dust the working
surface again. Flip the dough over. Gently roll into a 8” x 18” (20cm x 45cm)
rectangle.
12. Fold the short
sides of the rectangle inward, leaving about one finger’s width in the middle.
Fold the dough in half again along the short side, as if closing a book..
13. Dust the dough
with flour again. Place the short side of the folded dough towards you. Repeat
the rolling and folding from the step above.
14. Cover the folded
dough with plastic wrap. Let rest for 15 to 30 minutes at room temperature, or
in the refrigerator if the dough feels soggy or loose.
15. At this stage,
the dough can be stored in the refrigerator for a few days for later use. Just
make sure it is well-wrapped and sealed (you can store the wrapped dough in a
ziplock bag or a container).
Make
the Filling
16. While the dough
is resting, make the filling: Combine the hot water and sugar in a medium-sized
bowl. Stir until the sugar is dissolved. Set aside to cool.
17. Add the eggs to
a medium-sized bowl with a pinch of salt. Beat the eggs gently with a fork
until it is consistent but not frothy.
18. Add the
evaporated milk to the cooled sugar syrup. Stir to mix well.
19. Then pour the
syrup mixture into the eggs. Gently mix again until everything is well
combined.
20. Strain the egg
mixture through a fine mesh strainer (or a regular mesh strainer lined with
cheesecloth) into a container or measuring cut that’s convenient for pouring.
Assemble
the Egg Tart and Cook
21. Preheat the oven
to 325°F (162°C).
22. Cut the dough
into two equal pieces. Wrap the half not in use with plastic wrap and store it
in the fridge.
23. Roll the other
half of the dough into a 1/8” (3 mm) thick rectangle.
24. Using a large,
round pastry cutter (5 3/8”, fluted if possible) cut out 8 circles of dough.
25. Work on one
piece of dough at a time. Carefully lift each circle and place it into a pastry
cup. Gently drop and tap the cup to help the dough fall into place. Once the
dough is mostly in place, gently press the bottom and sides into the cup, until
the edges are slightly over the top of the pastry cup. Don’t press the sides
too hard as it can damage the layers. Aim to have a small lip over the side of
the cup, since the dough shrinks as it cooks.
26. If you plan to
make the full batch, repeat the shaping method to work on the second half of
the dough. Meanwhile, cover the assembled pastry cups with plastic wrap to
prevent them from drying out.
27. Right before
baking, place the assembled tart shells on a baking tray. Fill each cup with
the filling, leaving a 1/4” (0.5 cm) space at the top, about 2 1/2 tablespoons.
28. Bake the tarts
at 325°F(162°C) for 25 to 35 minutes, until the custard is set and does not
jiggle when moved.
29. Let the egg tart
cool off a bit before serving. You should serve them as fresh as you can.
Storage
30. Once the egg
tarts have cooled completely, you can store them in an airtight container in
the fridge for 2 to 3 days. Their taste will diminish the longer you store
them, but mine tasted quite nice the next day. During the first two days, the
crust will keep quite crispy in the fridge and the filling moist.
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