Egg Tarts

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Egg Tarts

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Ingredients

Adjust Servings:
Oil Dough
100 g Lard
2 g Salt
65 g Low Gluten Flour
Water Dough
15 g Sugar
10 g Lard
5 g Oil
45 g Water
65 g Low Gluten Flour
Egg Filling
55 g Sugar
100 g Water; warm
2 Eggs
80 g Evaporated Milk
70 g Cream
Cuisine:

    Ingredients

    • Oil Dough

    • Water Dough

    • Egg Filling

    Directions

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    Steps

    1
    Done

    Oil Dough

    In a bowl, add in all ingredients for oil dough. Using a hand mixer, beat it on slow till they combine well. Then turn to high speed and beat till pale. Scoop the dough onto a piece of cling wrap and seal. Light flatten with palm and keep in fridge.

    2
    Done

    Water Dough

    In the same bowl combine ingredients for water dough. Beat it with a hand mixer and occasionally scrape the sides of the bowl. Make sure do not over mix as dough will get tough. When done, cling wrap the dough and keep in the fridge.

    3
    Done

    Tart Base

    After about 20 mins, take out both dough and unwrap.

    Lay water dough on top of the oil dough. Flatten the water dough to about the size of oil dough. Dust the dough with flour and roll out the dough to rectangular/oblong shape.

    Fold both long ends to the middle and then fold to half. This is first fold. Roll it to rectangular shape.

    Repeat folding. This is second fold. Roll it out to rectangular again.

    Fold it once more. This third fold. Cling wrap this dough at the folded shape. Leave it in the fridge for another 20 mins. If at any time you feel that the butter in the dough is melting too fast and dough gets really oily, just cover them back in a cling wrap and leave in the fridge before continuing.

    4
    Done

    Moulding

    Take the dough out from the fridge and unwrap. Roll it out to roughly half 0.5cm thick. Use a round shape cutter of about the same size of the tart mould. Cut out as many rounds as you can.

    Press the cut out dough into the mould starting from the centre slowly working your way to the sides. Make sure the dough is slightly taller than the mould. Repeat until all the are done. Keep in the fridge until ready to use.

    5
    Done

    Egg Filling

    Melt sugar in the warm water. Set aside.

    Whisk eggs together until well mixed. Stir in sugar water, evaporated milk and cream. Sieve this mixture to get a silky smooth egg tart fillings.

    6
    Done

    Assemble

    When the tart based and well chilled, take it out from the fridge.

    Fill all the tarts with egg filling until about 70% full.

    Bake in a preheated oven at 200C for 15 mins then at 180C for a further 10 mins.

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