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Hello, this is Yutaro
from Yutaro's Lovely
Cooking Channel
and today we are making
egg tarts
or Custard Tart
one day, a friend of mine gave me some egg custard tarts
and I ate one on the train, and it
blew me away cuz it was so incredibly delicious
That was actually my first time to eat an egg tart.
you know, the name just didn't sound so appetizing, because... um...
does't it sound more like a small meal or snack rather than a dessert?
so i'm gonna call these tarts
custard tarts
which sound more like decadent desserts
So I made some on my own, using amazing puff pastry
and believe or not,
it was definitely one of the best desserts I've ever had
i'm not exaggerating
you know i love sweets with custard
like cream puffs
if you have noticed
my YouTube and facebook
profile picture is
myself eating a cream puff
so if you love custard like me,
you'll fall in love with my custard tarts
So let's get started
ingredients
equipment
first in a saucepan on the medium heat
warm the milk with the sugar to about 40 degrees or the human body temperature
till the sugar is fully dissolved
next into a bowl, add the vanilla and egg yolks, and beat them thoroughly
add the warm milk mixture gradually while whisking.
we'd all be intrigued
because you want to put the ramekins on the baking paper over the tray,
and then put the tray into the oven
rather than popping each ramekin by hand onto the hot tray in the oven
which will be pretty hot and difficult
because the ramekins will be filled with the runny filling that's very easy to
spill
roll out the puff pastry till it gets about
3 mm thin
you can cut the pastry however you like
I just cut it into squares to fit the ramekins
Each of my squares is about twice as large as the opening of the ramekin
gently place the pastry into the ramekin
be careful not to break or tear it
the surface of the pastry should touch the inside of the ramekin
fold the excess pastry part into the ramekin
but not completely
make some decorative edges if you like
Pour the filling into the pastry shells and put them on some baking paper on the
baking tray
Pop the tray with the ramekins into the oven
twenty five minutes
see how the pastry is
baked nice and golden, and custard is rich and creamy
because we've used egg yolks instead of whole eggs
now listen to this
how it's nicely crisp and flaky
Hear that? It's just awesome
I hope you give this easy but
incredibly delicious pie or tart a go
thanks for watching
see you in my another video from Yutaro's Lovely Cooking