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Egg Tart


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Ingredients

15 piece(s)

Oil Pastry

  • 120 g plain flour
  • 140 g unsalted butter, cut into cubes

Water Pastry

  • 120 g plain flour
  • 55 g water, Cold
  • 2 egg yolks, Medium size (Keep the egg white)

Custard Filling

  • 75 g sugar
  • 100 g water
  • 220 g Milk
  • 3 eggs, Medium size
  • 2 egg whites, From water pastry
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Recipe's preparation

    Oil Pastry
  1. Put all oil pastry ingredient into TM - 30 secs/sp3 (more time might be needed - until dough formed)

  2. Water Pastry
  3. Put water pastry ingredients into TM bowl - 10 secs/ sp3

    Put the dough onto a mat and roll into a rectangle shape.  Place oil pastry in the middle and wrap it up (like a gift).  Roll it out into a rectangle shape again and fold it into 3 folds - square shape.  Repeat this step one more time and place the dough in cling wrap and back into the refrigerator.

     

  4. Custard
  5. Put sugar and water into TM - 1 min/60c/sp2

    Leave it in the bowl until its cool

    Place remaining ingredients into TM  30sec/sp3

  6. Final steps
  7. Preheat oven to 200c

    Roll the dough out into rectangle shape and do 3 folds again twice.  Then roll into a 0.5cm thick dough.  Use a round cookie cutter (depends on the size of the tart mould) to cut the dough the shape it into the mould.

    Pour custard into the mould and bake at 200c for 20 to 25 mins.  Or until cooked through when toothpick is inserted and does not fall and comes out dry.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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