Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 3 egg yolks
- 1/4 cup milk
- 1/2 cup salted egg yolks, mashed
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp salt
Special equipment needed:
- 6-8 tart molds
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Strainer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour and sugar. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Add 1 egg yolk and milk to the mixture and mix until it forms a dough.
4. Roll out the dough on a floured surface and cut out circles to fit the tart molds. Press the dough into the molds and prick the bottom with a fork.
5. Bake the tart shells for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
6. In a separate mixing bowl, whisk together the mashed salted egg yolks, heavy cream, sugar, and salt until smooth.
7. Strain the mixture through a fine mesh strainer to remove any lumps.
8. Pour the egg yolk mixture into the tart shells, filling them about 3/4 of the way full.
9. Bake the tarts for 15-20 minutes or until the filling is set.
10. Remove from the oven and let cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
6-8 tarts
Nutritional information:
Calories per serving: 300
Total fat: 20g
Saturated fat: 12g
Cholesterol: 170mg
Sodium: 150mg
Total carbohydrates: 25g
Dietary fiber: 0g
Total sugars: 10g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Salted egg yolks can be substituted with unsalted egg yolks for a less salty version.
Variations:
- Add a teaspoon of vanilla extract to the egg yolk mixture for a vanilla flavor.
- Top the tarts with fresh fruit or whipped cream for added flavor.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Use a pastry brush to brush the tart shells with egg wash before baking for a shiny finish.
- Use a fork to prick the bottom of the tart shells to prevent them from puffing up during baking.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
Serve the tarts on a platter with fresh fruit or whipped cream.
Garnishes:
Garnish the tarts with fresh fruit or a sprinkle of powdered sugar.
Pairings:
Serve the tarts with a cup of coffee or tea.
Suggested side dishes:
The tarts can be served as a dessert on their own.
Troubleshooting advice:
- If the tart shells are too hard, reduce the baking time.
- If the filling is too runny, bake the tarts for a few more minutes.
Food safety advice:
Make sure to use fresh eggs and store the tarts in the refrigerator to prevent bacterial growth.
Food history:
Egg tarts originated in Portugal and were brought to Macau by Portuguese colonizers. They are now a popular dessert in many Asian countries.
Flavor profiles:
The salted egg yolk filling is rich and savory, while the tart shell is buttery and slightly sweet.
Serving suggestions:
Serve the tarts as a dessert after a meal or as a snack with coffee or tea.
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Region: Chinese