Egg Tarts



butter dough- 120 g (1 cup) AP flour- 1 3/4 stick (14 tbsp) unsalted butter (make sure it's cold!)water dough- 120 g (1 cup) AP flour- 2 egg yolks- 1/4 cup cold wateregg custard filling- 1/2 cup milk- 1/2 cup water- 4 eggs (large)- 75 g (1/3 cup) sugartwo batches of the dough and one batch of filling will make about two dozen egg tarts or so. a heads up, this filling is probably less sweet than you'd find in a bakery - you can ramp the sugar up and down a bit to taste.


1. Mix the AP flour and butter until it turns into a butter dough. A food processor helps, but it can be done with a spatula and some brute force. Wrap in saran wrap and keep it in the fridge until you pull it out! It helps to shape it into a roughly square shape.2. Mix the AP flour, egg yolks, and water, and mix until it forms a water dough.3. On a floured surface, roll out the water dough into a square, about 12” x 12”. Place the (cold!) butter dough in the middle, and wrap it in the water dough.4. Roll out the dough evenly (i.e. making sure its not lopsided with butter dough on only one side) into a rectangular shape, about 1/4” thick. Fold the dough up in thirds, cover it in saran wrap, and return to the refrigerator for 15-20 minutes to keep cold. I highly recommend checking out the video above!5. Repeat twice more, but folding in quarters this time (total is 3 x 4 x 4). The dough can be prepared several days beforehand and saved in the fridge; roll it out to about 1/4” thickness again when you’re ready to shape and fill.6. When ready, preheat your oven to 400°F, whisk the eggs, add the rest of the filling ingredients (milk, water, sugar), and whisk together until smooth. Strain through a sieve/cheesecloth if you’d like - you’ll have a smoother and prettier custard. If you don’t strain it, the taste doesn’t change, but you’ll likely have little white flecks on the custard.7. Using a cookie cutter, cut circles out of the dough. Press it into the bottom of a well-buttered tart mold, and slowly shape the dough upwards until its near the top of the mold. Prick a few holes in the bottom with a fork. I recommend putting them in the fridge as you work to keep cold.8. Fill each tart with egg filling. Make sure not to overfill - the custard will expand a bit!9. Bake at 400°F for 25-30 minutes. The custard will expand, but deflate when taken out of the oven. If you want absolutely picture-perfect custard, bake it for about 15 minutes, before lowing the oven temperature to 350°F for another 10-15 minutes.10. Let cool for a few minutes before popping each tart out of its mold. These are amazing warm, but still keep well in the fridge!

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