EGG TARTS
Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.
Provided by Molly Yeh
Time 3h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
- Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
- For the filling: Preheat the oven to 400 degrees F.
- While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
- Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.
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BJS Fitness
[email protected]I love the creamy texture of the filling in these egg tarts.
Alson Lama
[email protected]These egg tarts are the perfect way to end a meal. They're light and refreshing.
Himon sutra dhar
[email protected]I've made these egg tarts several times now, and they're always a hit with my family and friends.
Khalil
[email protected]I'm so glad I found this recipe. These egg tarts are now my go-to dessert.
Tyone Itson
[email protected]These egg tarts were so good, I ate them all in one sitting! Oops!
ayrinakter rimu
[email protected]I'm not usually a fan of egg tarts, but these were really good. I'll definitely be making them again.
Sam Brandt
[email protected]These egg tarts are the perfect dessert for any occasion. They're delicious and elegant.
Jonah Digiovanni
[email protected]I love that these egg tarts are so easy to make. I can make them even on a busy weeknight.
Mehedi Mamun
[email protected]I made these egg tarts for a party and they were a huge hit!
Scott Collins
[email protected]These are the BEST egg tarts I've ever had!
Asiegbulam Kenneth
[email protected]The egg tarts were not good at all. The crust was soggy and the filling was bland.
Chris Kharis
[email protected]The egg tarts were okay, but I've had better.
Amit Vai
[email protected]The egg tarts were good, but the crust was a bit too thick for my liking.
Venky Rohith
[email protected]These egg tarts were a bit too sweet for my taste, but they were still good.
Md Asif Babu
[email protected]I'm not a huge fan of egg tarts, but these were really good. The crust was flaky and the filling was creamy and not too sweet.
MD.Tanjimul Kamal
[email protected]These egg tarts are the perfect dessert for any occasion. They're elegant and delicious.
Mary Mary Gogitidze
[email protected]I love how easy these egg tarts are to make. I can whip up a batch in no time.
Md Ainal
[email protected]The egg tarts were delicious! The crust was crispy and the filling was creamy and flavorful.
Julius Thompson
[email protected]I've made these egg tarts several times now, and they always turn out perfect. They're so easy to make, and they're always a hit with my family and friends.
joy mondido
[email protected]These egg tarts are amazing! The crust is flaky and buttery, and the filling is creamy and rich. I love the contrast between the two textures.