Plain-Jane Egg Tarts

Egg tarts are pastries that root from Hong Kong (Asia).



Unsalted Butter Cubes with Flour-mix



'Rubbing' the Butter into the Flour-mix



Resembling Breadcrumbs



After the Addition of Cold Water - A Dough is Formed



Greasing the Tart-tins with OO



Dividing the Dough in 38g-portions

Pressing the Dough into the Tins (allow the overflowing flaps)

In Prep for Filling the Easy-Egg-Custard



The Fill




Sprinkled with Specks of Cinammon




Tikki would like a Plain-Jane too ;)

 Makes 15 Tiny Tarts

INGREDIENTS

227g  plain flour
113g butter, unsalted and cubed
5 tsp sugar
pinch of salt
3 tsp cold water
some cinnamon, to sprinkle

METHODS

1. Preheat oven to 175°C.

2. Mix flour sugar and salt in a bowl.

3. Add butter to bowl and begin rubbing with your THUMB & FINGERTIPS – until you get a mixture of “breadcrumbs”

4. Add cold water, tsp by tsp until your mixture forms dough.

5. On a floured surface, divide the pastry into 15 portions (~38g dough each)
6. Grease 15 muffin-holes/pie-tins and dust with a little flour.

7. Roll each dough to be about 1cm thick (bigger than the baking base).
8. Place the flat dough in the cups, pushing gently on the base & sides.

9. Wrap with cling wrap and chill for 10 minutes!

Meanwhile – prepare your Easy Eggy Custard..

11. Take the chilled tarts out of the fridge and start to trim off the excess dough with a knife.

12. Pour an even amount of custard into each tart.

13. Bake for 35-40 minutes.

14. Remove from oven, sit for 10 minutes before using a fork or knife to get the tarts out of the cups.

15. Serve hot or refrigerate.


Recipe from:
Chef Jeenas