Anybody concerns to easy egg recipes, knows 2 of simple recipes from them but they may passionate people such as choux a la crème and egg tart. Compared with choux a la crème is attached with European cuisine and a long history of its base with choux pastry from 16th century, it seems the egg tart appeared later.
The origin of egg tart is considered from 19th century base on Portuguese custard pastry. It was also one of the easy egg recipes. Egg tart appeared in Hong Kong from the 1940s and it was considered the highlight of this cake in the cake and baking history, as well as its popularity since that time to be known widely to the other areas in the world officially.
If choux a la crème has the moist pastry base, the dough of egg tart is drier. The pastry and the filling making basically seem to be stable through the time. For many chefs or home chefs, it is always one of the easy egg recipes to be loved by the interesting tartlets with greasy and pleased filling.
The texture of egg tart is wonderful. It is same with choux a la crème in the point of simple but fascinated when we enjoy. The tartlets are not so difficult to make because there are not any complicated changes happened compared with the most basic egg tart.
If you are person who are also interested in nutrition fact, an egg tart with 40 grams may give more than 150 calories. It is very rich in fat carbohydrates. The protein contained in egg tart is higher than choux a la crème.
It is same with the case of choux a la crème as a loved recipe from the easy egg recipes, egg tart should not be chosen for regular enjoying or consuming without control in the case of tight require in diet plan. Egg tart is rich in fat included also the saturated fat that affect to health in the case you are in high cholesterol level, diabetic or cardiovascular situations, so it should be limited in using
Prepared time: 2 hours
Baking time: 25-27 minutes
Serve: 8 tartlets
Ingredients:
For dough
- 125 g of whole wheat flour/ plain flour or cake flour
- 180 g of unsalted butter
- 1 egg yolk
- A pinch of salt
For filling
- 2 eggs
- 40 ml of unsweeted milk, low fat
- 40 g of granulated sugar
- ½ teaspoon of vanilla powder or extract
Directions:
For dough
- Cut the butter in pieces. Mix about 40 g of flour with butter, wrap this butter mixture with food covering in square. Place it in the fridge for 15 minutes.
- Mix the rest flour with egg yolk, salt. Knead the dough well. The water may be added in the process of kneading to keep the dough not too dry.
- Roll the dough form a large square.
- Take the butter mixture out off the fridge, place it in the center of the dough and cover it by the dough fully.
- Flatten the dough and fold it into three. Cover it with food covering. Place it again in the fridge for 15 minutes. Repeat it in the same way for 4 times each 15 minute. In the last time, flatten the dough for layer of 3 mm. Cut it into ground pieces and place them into the small baking tart shapes.
- Preheat the oven while the filling is making.
For filling
- Mix sugar, milk and vanilla in the case vanilla powder is used.
- Beat egg for well. And mix the milk with egg beaten.
- Sieve the egg mixture twice. Add vanilla if vanilla extract is used.
- Fill into each empty unbaked tart shape to 65-70% of the egg and milk mixture.
And bake
- Bake them at 200 C degree for 10 minutes and decrease the temperature at 180 C degree and bake them for 15 minutes.
- Check the filling by toothpick if the mixture is not stick in it. Turn off the oven and open the oven for some minutes.
- Take the tarts out and remove the egg tarts from the shape and enjoy.
- Egg tarts is tasty both warm and cool cases.
