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Before you jump to Egg Tarts recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Consuming Apples Is Good.
I am certain you have heard that you should be eating an apple a day but did you ever wonder why this is actually important? You may know men and women that live by this and also request that their children live by this rule as well. This thought can be found in country’s all around the world and individuals follow it as gospel with out ever discovering why they should eat an apple a day. You will be pleased to know that we have done a little research, and we are going to explain to you why this is thought to be a miracle fruit.
At this point we are going to show you the reason why these minerals and vitamins are crucial to good health. Well first off there have been many studies done that report that eating apples can reduce the risk of various cancers. Some of the cancers that apples can help avoid are breast, liver, lung and colon cancers. That fact on its own really should be enough to make sure men and women are eating at least one apple a day.
I am hoping I have revealed some good information that explained why apples are so healthy for you. One thing you should recognize is that we only discussed a portion of the benefits of eating apples. You will be able to discover many more benefits with regard to your health when it comes to apples. I am hoping that the next time you go to the supermarket you wind up getting plenty of apples. These apples can certainly wind up helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to egg tarts recipe. You can cook egg tarts using 7 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to prepare Egg Tarts:
- You need 1 Basic Shortcrust Pastry
- You need 3 Egg yolks
- Prepare 150 ml Milk
- Provide 45 grams Sugar
- Take 8 grams Corn starch
- Use 75 ml Heavy cream
- Get 1 dash Vanilla extract
Steps to make Egg Tarts:
- Make the basic shortcrust pastry. When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
- It should look something like this.
- Chill the dough in the fridge for about 30 minutes. (If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8).
- Prepare the egg mixture. Whisk the egg yolks with a little warmed milk in a bowl.
- Mix in the sugar and cornstarch, then stir in the rest of the milk.
- Strain the egg mixture into a heatproof container. Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through.
- Mix well, cover the surface with plastic wrap and chill.
- Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
- Press the pie crust into the muffin pan. (Press it in the bottom of the pan and stretch it to fit.) Work quickly or the dough will get soft and be hard to handle.
- You can also roll the dough out into circles between sheets of plastic wrap. (This is different from the original recipe, but I do it this way when the dough is too soft.)
- Chill the pan in the fridge for 20 minutes.
- Mix the heavy cream into the chilled custard mixture from Step 7. Lastly, stir in the vanilla extract.
- The smooth and creamy custard is ready.
- Fill the tart shells with the custard.
- Bake in a preheated oven at 250℃ for approximately 20 minutes. It the tops look like they're getting burned, cover with a sheet of aluminum foil.
- Done. These are absolutely the best eaten piping hot, right out of the oven. But then again, I also love them ice cold. I just can't seem to make up my mind…
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