Cookie Tart

Name: Cookie Tart
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 70g butter; 30g Caster sugar; 25g yolk; 125g Low-gluten flour; 15g milk; 40g Powdered sugar; 60g egg; 80g Whole milk; 110g Light cream

by Here comes the little fresh meat

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Cookie tarts are different from ordinary commercial tarts. The crust of this tart is very crisp, a bit like a cookie, and it is not as greasy as the commercial tarts. The sweet tart is particularly delicious.
My stinky treasure likes to watch me make baking and often wants to participate together, so I specially chose to make this egg tart. When making the egg tart liquid, you can let the baby come to help stir it. He thinks he is great and helped his mother. And because he made it with his own hands, he was especially proud when he ate and liked it even more. You might as well try it with your baby at home.

Ingredients

70g Butter
30g Caster Sugar
25g Yolk
125g Low-gluten Flour
15g Milk
40g Powdered Sugar
60g Egg
80g Whole Milk
110g Light Cream

Cookie Tart

1. Beat the softened butter with a whisk until it turns white

2. Add in caster sugar and continue to beat until the color becomes lighter

3. Add egg yolks and continue beating

4. After whipping evenly, add milk and continue whipping

5. Sift in the low-gluten flour after whipping evenly

6. Use a spatula to mix evenly into a dough without dry powder

7. Take 25g of dough, shape it into a circle, and put it in the egg tart mold for later use

8. Rotate and press with your thumbs to cover the dough evenly in the egg tart mold. After the egg tart skin is done, put it aside for later use.

9. Prepare egg tart liquid. One whole egg + one egg yolk in a large bowl

10. Add powdered sugar and stir well

11. Add whipped cream and stir well

12. Add milk, stir well and the tart liquid is ready

13. Pour the egg tart liquid into the egg tart skin, and fill it with 7 or 8 minutes full.

14. Put the egg tarts in the oven preheated to 200° in advance and bake for 20 minutes

15. After roasting, take it out and let it cool for a while. The egg tarts are more delicious when eaten hot.

Tips:
The butter must be blown away; when covering the tart wrapper on the mold, do not exceed the mold too much, just wrap it slightly, pay attention to the thickness and uniformity; pay attention to observation during the baking process to avoid excessive coloring, and cover it with tin foil in time ; The temperature is very high after baking, so you should pay attention to prevent scalding when you eat it for babies.