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First make the short crust pastry.
Place the soft flour and medium flour in the blender and blend it with some salt and sliced butter.
When the butter splits into little pieces, pour some cold water and make the batter.
Place the tart batter in a plastic bag and put it in the fridge for 1hour.
While the tart batter is resting, make the filling.
Cut the vanilla bean in half and scrape the seed with a knife.
Place the fresh cream, milk, sugar, and vanilla bean in a pot and warm it.
Do not boil it, just warm it a little.
Beat the egg yolk with a whisk.
Strain the warm liquid in a strainer and pour it in the egg yolk and mix it.
At this point, when the temperature is too high, the egg yolk will be cooked so use it while it is not hot(A temperature where you can touch it).
Pour some flour on the short crust pastry so that it will not stick to the table, and slice it into 6 pieces.
Press the sliced short crust pastry, like it will stick to the muffin frame to do a panning.
Pour 90% of the filling into the short crust pastry.
In a pre-heated oven in 180โ/356โ, bake it for 40~45min.
Cool off the baked tart on a wire rack to cool.
This is a Macao style Egg Tart.
A tasty Egg Tart with a crisp short crust pastry and a sweet filling!
I have made some Egg Tart, since there was alot of left over egg yolk from the Meringue Cookie that I made last time.
By putting some coloring on the top, it looks more tasty~!
I will see you guys again soon with a tasty clip :)