Ingredients
- EGG CUSTARD FILLING:
- # 400g milk (3.3 cups/825mL)
- # 350g eggs (7 medium eggs/6 large eggs)
- # 275g sugar (1.5 cups/375mL) [or less]
- # 1 pinch of salt (1/8 teaspoon)
- TART CRUST:
- # 220g flour (about 1.5 cups)
- # 2-3 tablespoons powdered sugar
- # 150g butter, softened and cubed (2/3 cups)
- # 50g eggs (1 egg)
- # 2g salt (1/2 teaspoon)
Preparation
Step 1
EGG CUSTARD FILLING:
1. Pour all custard ingredients into a large pot and set over the LOWEST heat (temperature should not exceed 50ºC) [picture 1].
2. Using a whisk, stir the egg custard in ONE direction (avoid making air bubbles) until the sugar has dissolved [picture 2].
3. Sieve the custard through a strainer to get rid of any unwanted parts of the eggs [picture 3]. Let cool and set aside.
4. Skim off any foam or solid particles once the custard has cooled. The mixture should be silky yellow.
TART CRUST:
1. Sift the flour and powdered sugar into a mixing bowl [picture 4].
2. Add in the butter, egg, and salt. Use a hand mixer and mix on the lowest speed (beware of flour cloud), or just mix by hand [picture 5].
3. Once the dough comes together, on a floured surface, roll it out into a log and cut into 20 pieces [picture 6, 7].
4. Roll the dough into a ball and slightly flatten it on your palm.
5. Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls [picture 8, 9, 10].
EGG TART:
1. Pour the custard into the tart shells (80% full) [picture 11].
2. Bake at 180ºC (350ºF) for 20 minutes [picture 12].
3. To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello.
4. Cool for 30 minutes and gently lift them out with a butter knife.
Makes 20