Tuesday, May 5, 2020

Cookie Crust Egg Tarts

Are you team cookie crust or team flaky crust?

I was 100% team flaky crust until I had these homemade cookie crust ones! The cookie crust is buttery and almost flaky with its crumbly texture. They are sturdy to handle, but crumble as you bite into it.

Both the crust and filling take no time to make, and I am surprised at how quick my cravings were satisfied.

I researched a couple sources before I come up with this small batch test. I will definitely be tinkering around with it more to get the ideal filling. For now, these are good enough for me to post!

Egg Tarts
makes 7 tarts

100g cake flour
50g unsalted butter, room temperature
25g sugar
1 yolk
1/4 tsp vanilla extract
pinch of salt

1. Cream butter and sugar together until smooth and light.
2. Whisk in yolk and vanilla extract until combined.
3. Sift in flour and salt. Mix until just combined.
4. Shape dough into disk and wrap in plastic wrap. Leave in fridge for 30 mins.
5. To mold into tart tins - either weight out 26-30g dough balls and press into tin or roll disk into 1/8" thick and cut with a cookie cutter slightly larger than tart tins.

60ml hot water
40ml evaporated milk
80g egg (~2 whole eggs)
25g sugar
1/4 tsp vanilla extract

1. Dissolve sugar in hot water. Cool slightly.
2. In separate bowl, whisk together egg, evaporated milk, and vanilla extract.
3. Slowly pour sugar water to egg mixture while whisking.
4. Strain a couple times to remove lumps.
5. Wrap and let sit in fridge. Strain again before pouring into tins.

Bake at 375F got 17-20 mins.

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