My friends mostly buy the crust from super market, but I found it was hard to get crust in that way outside China. Unfortunely, if you want to try egg tarts outside China, you have to make crust by youself and that usually takes more than 80% of time of the whole baking procedure (roughly 4 hours).
| # ingredients of crust (20 - 24 crusts) | |
| cake flour | 220g |
| strong flour | 30g |
| butter (mixed with flour) | 40g |
| butter (Wrapped by the dough) | 180g |
| salt | 1g (if butter is salted) |
| water | 120ml, it depends |
| #Ingredients of filling | |
| milk | 140g |
| egg yolks | 4 |
| sugar | 50g-80g, I usually put 50g |
| cake flour | 15g |
| whipping cream | 180g |
| condensed milk | 15g |
Start with the crust, mix cake flour and strong flour.
Then add butter(40g) and fully mix them together
After mixing them should be like this.
Add water. Roughly 120ml, depends on the brand of flour. Start kneading the dough until it is not sticky. When finished, cover the dough with cling wrap and rest it in the refrigerator for 30 mins.
After being refrigerated for half an hour the dough would be much easier to be rolled and it won't go back to the original shape easily when you roll. It would be great if you roll it on smooth places.
roll roll roll
Prepare the butter while you are resting the dough, put 140 butter in the storage bag, roll it in to a rectangle shape, 1/4 of size of the dough in step 6. Then but it in to fridge to make it hard again.
Put butter in the middle of dough, then wrap it, like step 9.
Roll roll roll it gently, if you break the dough butter would come out.
Fold it
Fold again. Time to rest the dough. Wrap it with cling wrap and put it in fridge for 30 mins. Repeat step 9-11 twice. If there's not enough time, you could skip resting dough once.
After repeating, roll it to about 3mm thickness, rectangle. The photo was taken from my first try, kinda ugly.
Roll it up
Slice it to 1cm long
Coat the mould with little bit butter, so the crust won't stick to the mould when it is out of oven
Put some flour on one side of the small dough.
The side without flour face the mould, then mold the crust. Make sure the bottom of crusts are thin, otherwise it won't be crispy. When it is all done, rest them for 20 mins
Prepare egg tart filling. Mix cream, milk, condensed milk and sugar. Heat them in microwave for 2 mins so that sugar can fully dissolved.
Mix egg yolks and 15g cake flour in another bow.
Fully mix things in step 18 and 19 together. Pour them in the crust, but don't pour too much, 70% of the storage would be enough.
Preheat the oven to 220℃，bake them for 25 mins
Egg tarts that could make you cry!
You can make many crusts at a time then refrigerate (up to 7 days) or freeze (30 days) them. DEFROST THEM FOR 2 HOURS BEFORE BAKING, OTHERWISE IT WON'T BE CRISPY.