English Egg Tart (handmade Tart Crust and Liquid Tart)
1.
To make the tart liquid: mix the milk, egg yolk (room temperature), condensed milk, whipped cream, and fine sugar together and mix well.
2.
The stirred liquid is sieved twice to make the tart liquid more delicate and the baked egg tart tastes better.
3.
Cover the sieved tart liquid with plastic wrap and set aside for later use.
4.
To make the tart crust: prepare butter, powdered sugar, whole eggs (room temperature), and low-gluten flour.
5.
The butter is softened into a cream at room temperature. Add powdered sugar and mix well.
6.
After stirring, use an electric whisk to beat until the volume of the butter is enlarged and the color becomes lighter.
7.
Beat the whole egg and add it to the whipped butter in two portions. Beat well and evenly.
8.
Sift the low-gluten flour, add it to the butter, and stir with a spatula until there are no obvious particles.
9.
Wrap the mixed dough with plastic wrap, put it in the refrigerator for half an hour, relax and cool down.
10.
Take out the refrigerated dough, divide it into evenly-sized ingredients, round it with the palm of your hand, and squash it.
11.
Put the flattened dough into the egg tart tray and begin to shape it until the thickness is even.
12.
Pour in the tart liquid and make it 80% full. If it is too full, it will swell and overflow during baking. (This recipe makes about eleven egg tarts, and the tart tart liquid is just right)
13.
Heat the oven up and down at 190°C, preheat for ten minutes, put the egg tart in the middle of the oven, bake for 18 minutes and it will be out of the oven. The temperature of each oven is different, and the baking time is determined by the color of the egg tart.
14.
It is out of the oven, and it can be demoulded after a little cooling~😀
15.
The finished product, the tart crust is crispy, and the liquid tart is sweet and not inferior to the ones sold outside. 😊
16.
Finished product.
Tips:
When making the tart crust, when the flour is mixed with the butter, do not use an electric whisk or a hand-held whisk, because this will cause the flour to become gluten, and you cannot knead the dough by hand, because the temperature of the palm will melt the butter , Thereby affecting the crispness of the tart crust.
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