Whether you want to make an egg tartlets recipe for your family or to serve at a party, there are several varieties that you can choose from. You can find recipes for Cantonese-style egg tarts, Portuguese egg tarts, Hong Kong egg tarts, and even Spinach, Gruyere, and quails’ egg tarts.
Cantonese-style egg tarts
Using lard to make Cantonese-style egg tartlets gives them a flaky texture. The tarts are made with short crust pastry, evaporated milk, vanilla extract, sugar and a beaten egg yolk. These are then strained to remove excess air bubbles.
To make an egg tart, you will first need to prepare the dough. It can be prepared in advance and stored in the freezer for future use. Once it is ready, it should be pressed into a fluted tart tin. It should be a round shape about two inches in diameter.
You will need to preheat your oven to 400 degrees Fahrenheit and bake the egg tarts for about 15 to 20 minutes. After this time, remove the tray from the oven and allow the tarts to cool. You should then cover them with plastic wrap to prevent drying. The tarts should be cooled for about 10 minutes before serving.
Next, you will need to make the filling. Mix together the sugar, vanilla and evaporated milk. You should also add a beaten egg yolk. The resulting mixture should be smooth and free of lumps.
Before filling the tarts, you will need to pre-heat the base of the tart tin. This is important so that the butter will not melt. You should place the tarts on a baking tray, which will also help prevent the bottom from burning.
After the filling has been added, you will need to press the dough into the tart tin. You should press the dough towards the sides of the tin, ensuring that the filling is even. Once you have done this, you should leave the pastry in the fridge for a few minutes. This will help ensure that the dough is firmer. You can then cut the pastry into circles.
When you are ready to serve the egg tarts, you can let them cool on the tray for about five minutes. After this, you should carefully lift the tarts out of the tin and place them on a cooling rack. Once the tarts are cooled, you can wrap them in plastic wrap and store them in the refrigerator. This will keep them fresh for at least two days.
Hong Kong egg tarts
Whether you are looking for a sweet dessert to end your meal or just want to treat yourself to a delicious and decadent snack, Hong Kong egg tarts are a great option. They are a perfect addition to a breakfast or brunch, and are the perfect snack for any occasion. You can find them in many bakeries in and around the city, and they make a fantastic Easter dessert.
The traditional recipe for Chinese egg tarts is made with puff pastry, which has a distinct flavor that is different from the Western style. The dough for egg tarts does not need to be refrigerated, and can be made days ahead of time.
To make the egg tart shell, you will need to roll out the dough into a thin sheet. Next, you will need to cut it into circles with a cookie cutter. You should also press the dough into a tart pan. Alternatively, you can use a muffin mold to create the egg tarts.
Next, you will need to fill the tarts with the custard. You can either use evaporated milk or whole milk. You can also add vanilla extract. Then, you will need to whisk the mixture together. You should also stir in beaten egg yolk.
After the eggs are strained, you will need to fill the tarts about 75% full. Then, you should let them cool for a few minutes. You will then be able to test the centers. You should see a smooth top, and the edges should be slightly browned.
You will need a fine mesh strainer to remove the small lumps from the filling. You should also strain the mixture twice, to remove the large pieces of egg yolk. The resulting egg tarts should be free of lumps and air bubbles.
The final step is to bake the egg tarts. They should be baked for about 15 to 20 minutes. When the tarts are done, you should remove them from the oven. You will then need to let them cool down for about 10 minutes.
After that, you can serve the egg tarts as a finger food. You can also reheat the pastries using an air fryer.
Portuguese egg tarts
Invented by a former monk in 1837, the Portuguese egg tartlets are a delicious pastry from Lisbon. It is filled with a sweet custard and surrounded by layers of buttery pastry.
The custard in these tarts is made of egg yolks, sugar, flour, and lemon zest. It is baked at high temperatures to create a flaky crust.
The tarts can be served warm, at room temperature, or cold. They are best eaten the day they are baked. The filling is infused with cinnamon and lemon. They are a favorite in many dim sum restaurants. They can be frozen for up to two months.
The crust is the most difficult part of the tart. You can make your own using puff pastry. However, you will need to chill the puff pastry before you roll it out.
You can also buy store bought puff pastry. This will cut down on your preparation time. You can also use a muffin tin instead of a tart pan. A standard size nonstick muffin tin can easily make 16 tarts.
Once you have the puff pastry prepared, you can prick the surface with a fork. It should be chilled for 20 minutes before rolling it out. Once you have rolled it out, you can place it on a baking tray. Then, fill it with custard and bake at 220 C/430 F for about 40 minutes.
Once the custard is baked, the pastry is browned. The surface is then caramelized, resulting in the famous Portuguese egg tartlets. You should serve the tarts with a small pinch of cinnamon and a pinch of powdered sugar.
To make your own butter tart crust, you will need to make a pastry dough with 1 and a half sticks of unsalted butter. You should let the butter soften at room temperature before you begin the process. After the butter has melted, you will need to work it into the flour with a pastry cutter.
You can also use a laminated dough. You will need to practice to master this technique. You can do this by rolling out the dough into a large rectangle and folding it in thirds. You should then fold the outer thirds into the centre.
Spinach, Gruyere and quails’ eggs
Adding spinach, Gruyere and quails’ eggs to your egg tartlets recipe makes the dish taste even better. This light, flavorful dish will please kids and adults alike. You can serve this meal as a main course or as a side dish.
For this recipe, you’ll need a 24-hole mini cupcake tin. You’ll also need to blind bake the pastry before baking the tartlets. After preparing the egg tartlets, you’ll fill them with a spinach mixture and crack quails’ eggs on top. You’ll then bake the tarts in the oven. You’ll want to bake them for about 8-10 minutes. The eggs will continue cooking for a couple of minutes after they’ve been removed from the oven.
The eggs Florentine is a variation of the classic recipe. It’s made with filo or hen’s egg pastry and topped with a cheese sauce. It’s a delicious brunch dish that’s also easy to prepare. It can be prepared the day before and baked when you’re ready.
If you’re looking for another tasty breakfast, try making Baked Pancakes with Spinach & Gruyere. This is an easy dish to make and a perfect way to warm up on a cold day. It’s a great dish to make with kids and adults and it’s a great way to use leftovers.
If you’re looking for an easy brunch recipe, you may want to try making a Provencal Zucchini Omelette. This recipe is quick and easy to make and is perfect as a main dish or as a side dish. You can serve it with steamed green vegetables and a salad.
If you’re looking for a lighter dish, you can make a poached egg on a thin onion tart. This recipe is great for parties and for serving as a starter. You can serve it with Waitrose Hollandaise Sauce. You can also garnish the tarts with celery salt and pine nuts.
The dish has an unctuous note to it. The recipe is easy to make and can be made ahead of time. You can even make these biscuits and cook them in a buttered ovenproof skillet. You can then cut them with a cookie cutter or a paring knife.