Recipe of Any-night-of-the-week Egg Tarts

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, How to Make Homemade Egg Tarts. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Egg Tarts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg Tarts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Egg Tarts is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Egg Tarts using 7 ingredients and 16 steps. Here is how you cook it.

I had a craving for these, since I hadn't made them in awhile. Eating them piping hot is the cook's prerogative It made me blissfully happy ! This said by someone who ate 5 while she was supposed to be on a diet ... Please refer to the notes on how to make the pie crust. Adjust the cooking time for the custard according to your microwave. (Be careful not to overcook it.) Recipe by Yukiline

Ingredients and spices that need to be Get to make Egg Tarts:

1. 1 Basic Shortcrust Pastry
2. 3 Egg yolks
3. 150 ml Milk
4. 45 grams Sugar
5. 8 grams Corn starch
6. 75 ml Heavy cream
7. 1 dash Vanilla extract

Instructions to make to make Egg Tarts

1. Make the basic shortcrust pastry. When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
2. It should look something like this.
3. Chill the dough in the fridge for about 30 minutes. (If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8).
4. Prepare the egg mixture. Whisk the egg yolks with a little warmed milk in a bowl.
5. Mix in the sugar and cornstarch, then stir in the rest of the milk.
6. Strain the egg mixture into a heatproof container. Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through.
7. Mix well, cover the surface with plastic wrap and chill.
8. Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
9. Press the pie crust into the muffin pan. (Press it in the bottom of the pan and stretch it to fit.) Work quickly or the dough will get soft and be hard to handle.
10. You can also roll the dough out into circles between sheets of plastic wrap. (This is different from the original recipe, but I do it this way when the dough is too soft.)
11. Chill the pan in the fridge for 20 minutes.
12. Mix the heavy cream into the chilled custard mixture from Step 7. Lastly, stir in the vanilla extract.
13. The smooth and creamy custard is ready.
14. Fill the tart shells with the custard.
15. Bake in a preheated oven at 250℃ for approximately 20 minutes. It the tops look like they're getting burned, cover with a sheet of aluminum foil.
16. Done. These are absolutely the best eaten piping hot, right out of the oven. But then again, I also love them ice cold. I just can't seem to make up my mind...

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So that's going to wrap it up with this exceptional food Recipe of Speedy Egg Tarts. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!