![]() ![]() Is it difficult to make French Custard Tarts?.Reheat in a 300 degree oven for 5-10 minutes to refresh and crisp the pastry. Serve immediately while warm for best taste, and enjoy with a cup of coffee or tea!Įgg tarts can be stored in an airtight container for up to three days in the refrigerator. Remove from the oven and let cool 5-10 minutes. Observe all tarts closely to avoid over browning. #SpoonTip: If the custard expands too high, open the oven door 2-3″ to prevent the custard from spilling over or collapsing when cooled. Bake the tarts for 15 minutes until the crust is golden-brown and the egg custard is set. Pour custard equally amongst all tart shells, filling 80% full and following the brim closely. Whisk thoroughly and strain mixture through a sieve to remove bubbles and lumps, for a perfectly smooth custard surface. Remove simple syrup from the refrigerator and add eggs and milk. Stop at about ¼ inch below the top edge to prevent tart breakage and poke a few holes into the bottom crust with a fork. Press the shortcrust pastry circles into foil tins. Use the edge of a clean drinking glass to divide dough into approximately ten equal circles. ![]() ![]() Remove pastry dough from the refrigerator and sprinkle flour generously on the surface before rolling out flat with a rolling pin. #SpoonTip: Chill syrup in the refrigerator until pastry dough has been finished and molded in foil tins, to prevent lumps of partially cooked egg in the custard. Refrigerate in plastic wrap for 15-20 minutes.īegin making the egg custard: Combine sugar and water and microwave for 1-2 minutes, and stir until everything is dissolved. Make the pastry dough: Combine flour, butter, egg yolk, powdered sugar, cold water, and salt by hand or use a hand mixer, until the dough forms a smooth ball and there are no chunks of butter remaining. After thoroughly evaluating my time and resources, along with the potential responsibility of feeding a crowd of hungry students eager for tasty cultural and culinary experiences at club bake sales and crowded dorm living rooms, the recipe for all apocalyptic circumstances, time emergencies, and hungry friends follows. Does putting hours of work into refrigerating two batches of oil- and water-based puff pastry really make the final product taste better if you’re not a truly experienced baker? Would omitting dairy products and using lard in the pastry, like what heritage Cantonese pastry shop Tong Heng recommends, really result in a less runny egg custard and a more authentically fragrant crust, for an average twenty-year-old undergraduate whose cooking obsessions are pasta chips, upgraded ramen, and grilled cheese? It can be notoriously difficult to find a Chinese bakery on any campus. When I attempted to make my own, I realized that Googling egg tarts results in an array of recipes that seem completely impractical for the average busy college student. Each tart is consumed in moments, emitting sublime yellow ooze into a ribbed paper liner, crackly buttery crust breaking through to reveal a deceptively simple custard with the lightly sweetened dexterity of liquified sunshine. My sojourn with the egg tart is always brief, like a magic trick. ![]()
0 Comments
Leave a Reply. |