Double Flavor Egg Tart

Name: Double Flavor Egg Tart
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g Flour; 120g butter; 60g Powdered sugar; 1 piece egg; 300ml milk; 60g Sugar; 2g coffee powder; Some Honey bean

by Nicole

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Today this egg tart is a baking project that is very suitable for family and children, of course, it is also very fun to play by yourself. In order to make it easy for everyone to adjust, I made two at a time, the original honey bean tart and coffee tart. Since the two flavors are separated, the production process is a little cumbersome. Our ovens are generally three-layered. When roasting, put half of the baking tray, half of the grill, the middle layer of the coffee, and the lower layer of the honey beans. They are roasted at a time, a lazy approach.
The coffee has a unique flavor, and the honey beans are extra sweet. Both are flavors that I can't give up, so under the banner of Children's Day, let yourself indulge yourself.

Ingredients

260g Flour
120g Butter
60g Powdered Sugar
1 piece Egg
300ml Milk
60g Sugar
2g Coffee Powder
Some Honey Bean

Double Flavor Egg Tart

1. Disperse and beat the eggs evenly, cut the butter into small cubes; add powdered sugar to the egg liquid, and beat well; add the cut butter cubes to the flour

2. Mix the butter and flour carefully with your hands to make the particles as fine as possible; add the mixed egg and sugar; use a rubber spatula to mix well in irregular directions; then knead the dough with your hands, don't knead it repeatedly, and it will become a dough.

3. Then shape the dough into a cylindrical shape, wrap it with plastic wrap, and put it in the refrigerator for 30 minutes to shape; the dough after shape is divided into 12 portions and kneaded into small balls; flatten the small dough, put it in a tart mold, and shape it into a tart crust shape;
Put the tart mold into the iron cake mold, put a small paper cup, put beans or pebbles in the paper cup, preheat the oven to 180 degrees, put it in and bake for 10 minutes, take it out, and use it as a tart crust.

4. Mix the milk, eggs and sugar evenly, take half of it and put it into the container; sieve the mixed solution; pour the sieved tart water into the tart skin, and it will be half full; add a proper amount of honey beans to the surface

5. Add coffee powder to the remaining half of the solution, stir well, and sieve; pour into the tart skin 8 minutes full, preheat the oven to 180 degrees, put the honey bean tart into the lower layer, and the coffee tart into the middle layer and bake for 15 minutes.

Tips:
1. Don't knead the dough of the tart crust repeatedly, just form a dough, otherwise it will not be crisp enough;
2. The finished dough is put into the refrigerator to freeze and shape, which is convenient for the next operation;
3. It can be slightly higher than the tart mold when shaping the tart skin, pay attention to fitting with the tart mold;
4. When baking the tart crust, put a heavy object to press it to prevent the tart crust from bulging during the baking process;
5. Sieving the tart water can make the baked egg tart taste more tender and smooth.