Egg Tarts

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the flour, cold butter, and pastry sugar in a large bowl.

   Ongeveer 2 min

   Tip van de kok: Ensure the butter is very cold to achieve a flaky crust.

2. 2

   Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs.

   Ongeveer 5 min

   Tip van de kok: Avoid overworking the dough, as this can make the pastry tough.

3. 3

   Gradually add the cold water, mixing until a soft dough forms.

   Ongeveer 2 min

   Tip van de kok: Add water a little at a time; you might not need all of it.

4. 4

   Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

   Tip van de kok: Chilling the dough makes it easier to roll out.

5. 5

   Preheat your oven to 200°C (390°F).

   Ongeveer 10 min

6. 6

   While the dough chills, prepare the custard filling. In a medium bowl, whisk the eggs lightly.

   Ongeveer 1 min

   Tip van de kok: Do not over whisk the eggs, as too much air can cause bubbles in the custard.

7. 7

   In a separate bowl, dissolve the custard sugar in the hot water, then let it cool slightly.

   Ongeveer 3 min

   Tip van de kok: Ensure the sugar is fully dissolved before adding to the eggs.

8. 8

   Stir in the evaporated milk and vanilla extract (if using) into the cooled sugar water.

   Ongeveer 1 min

9. 9

   Slowly pour the sugar milk mixture into the whisked eggs, stirring constantly, until well combined.

   Ongeveer 2 min

   Tip van de kok: Pouring slowly prevents the eggs from scrambling.

10. 10

    Strain the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles, ensuring a silky smooth custard.

    Ongeveer 2 min

    Tip van de kok: This step is crucial for a perfectly smooth custard.

11. 11

    On a lightly floured surface, roll out the chilled dough to about 3mm thickness.

    Ongeveer 3 min

12. 12

    Use a round cookie cutter or a glass to cut out circles slightly larger than your tart molds.

    Ongeveer 3 min

    Tip van de kok: Standard tart molds are about 7-8 cm in diameter.

13. 13

    Press each dough circle into a tart mold, trimming any excess dough.

    Ongeveer 5 min

    Tip van de kok: Ensure the dough is evenly pressed into the molds.

14. 14

    Pour the strained custard filling into each pastry shell, filling about three-quarters of the way full.

    Ongeveer 2 min

    Tip van de kok: Do not overfill, as the custard will expand slightly during baking.

15. 15

    Bake for 15-20 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly in the center.

    Ongeveer 20 min

    Tip van de kok: The custard will firm up further as it cools.

16. 16

    Remove from the oven and let the egg tarts cool in the molds for a few minutes before transferring them to a wire rack to cool completely.

    Ongeveer 5 min

    Tip van de kok: Allowing them to cool slightly in the molds makes them easier to remove.