Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely. (Do not overfill or the tarts could overflow you may not use all of the custard.)īake until the crusts are golden and the filling puffs slightly, about 45 minutes. Divide the custard among the pans, filling each about three-quarters full. Bake at 400F for 10-15 minutes until the edges are lightly brown. Carefully pour into tart shells, filling to just below the rim.

Strain the egg mixture into a large measuring cup through a fine sieve. Stir in the room temperature sugar solution. Strain through a fine-mesh sieve into a large measuring cup. Whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water together. Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Refrigerate 20 minutes, then press the dough into the tart pans. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Add the egg and vanilla in and beat until incorporated. Cream butter with icing sugar until light yellow color and fluffy. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. If making your own evaporated milk for the custard, you should do this first ( see instructions in post above) and then allow the evaporated milk to cool down.

Wrap the dough in plastic wrap and refrigerate at least 20 minutes.īutter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Fold the outer fourths into the center, then fold in half like a book and roll out again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft. Roll out the folded dough into a large square again. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into an 11-inch square and mark it into thirds. Fold the sides of the “water dough” over the “oil dough” to enclose completely. Place the “oil dough” square on top and turn it so that it looks like a diamond. Unwrap the “water dough” and roll out into an 11-inch square on a lightly floured surface. Transfer the “water dough” to a piece of plastic wrap wrap in the plastic and refrigerate 20 minutes.

Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the “oil dough” to a piece of plastic wrap and pat into a 7 1/2-inch square wrap in the plastic and refrigerate 20 minutes. Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together.

Egg tart recipe ieatishooticook