Best Egg Tart Recipe! How to Make Egg Tart Crust
This recipes can make 12 pieces of large egg tart, also you can make 16 pieces of small one if you want.
Ingredients ：
1.Dough ：
* 1cup (150g) All-purpose flour/Cake flour
* 20g Unsalted butter
* 1/3cup (75ml) Water
* 1/2tbsp+1tsp (10g) Sugar
* 1/4tsp (1g) Salt
* 90g Unsalted butter
2.Tart batter：
* 4pcs Yolk
* 40g Sugar 1/5cup
* 10g Corn starch 1+1/3tbsp
* 180g Whipping cream 3/4cup
* 140g Milk 1/2cup+4tsp
Mold size 3.4 x 3.4 x 5.1cm
Preheat the Oven on 220°C（430℉）bake for 30 minutes
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How to make a perfect Tart Shell | Detailed Tart Crust instructions
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Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!
*Mistake in the video*
I wrongly mentioned the term “Shortcrust Pastry”. This is a term that’s used for dough that is either savoury or that has little sugar. It’s a term that’s usually used for pie crust. I was confused with the term “shortcrust pastry” when I made this video. Hopefully no confusions!
▶Updated Tart Shell Tutorial◀
There's actually a more up to date tart shell video that's even more comprehensive!
▶Tart Crust◀
I have used the perforated tart ring. Same recipe applies for a regular tart pan.
Quantity: 2 tart crusts of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 2 tart crusts.
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
① Beat the butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.(you get better results when you rest them)
⑦ Cut out into strips/discs.
⑧ Line the tart ring. Place it on a perforated mat.
⑨ For 2mm thickness, bake at 160℃ for 15mins. For 3mm thickness, bake at 170℃ for 15mins.
⑩ If you are to bake the tart crust again after adding the almond cream, then bake 2~3mins less. (so around 12~13mins)
If you want to apply egg wash the recipe is as follows: 10g Heavy Cream, 40g Egg yolk. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly and bake for 10~12mins at 160℃.
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
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Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
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Stand Blender: Vitamix QuietOne (
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Whisk: Matfer
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YemaTart by mhelchoice Madiskarteng Nanay
The pang negosyo to masarap na crust ng yematart ang gagawin natin na pwede mong pag kakitaan
Dough tart
3cups 3rd class flour Php 7
3tbsp. White sugar Php.2
1/4tsp. Salt
1large Egg Php.8
1pack Butter/Margarine 200g. Php.48
Yema Filling
3Large Eggyolks Php.24
1tbsp. Vanilla Php.05
390g. Condensed milk Php. 32
1/4cup Roasted nuts
Php.10
2tbsp. Butter/Margarine Php.4
Electric Oven Php.20
Baked in preheated Oven 180c' for 13-15mins.
makakagawa ka ng
26pcs. na Yematart Bangka
20pcs. na Flower molder
total Costing Php145.5 pesos
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Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be!
#ClaireSaffitz #DessertPerson #LemonTart
Special Equipment:
9-inch removable-bottom tart pan or 9-inch springform pan,
Instant-read thermometer, food processor (for the Sweet Tart Dough)
Ingredients:
Lemon Curd, Meyer Lemon Variation (page 330)
1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
Lemon Curd
3/4 cup sugar (4.6 oz / 150g)
Finely grated zest of 2 lemons
4 large egg yolks (2.5 oz / 70g)
1 large egg (1.8 oz / 50g)
3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 teaspoon vanilla extract
Sweet Tart Dough
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Video Breakdown:
0:00 Start
0:07 Intro to Meyer Lemon Tart
0:27 Dessert Person Intro Animation
0:46 About Meyer Lemon Tart
2:04 Ingredients & Special Equipment
2:35 Sweet Tart Dough Recipe
10:32 Parbake The Crust
12:28 Lemon Curd Recipe
14:02 Maya Chillin'
14:42 Spa Water Recipe?
17:38 Back By Popular Demand... Nick San Filippo
18:17 Assemble Tart & Bake
22:40 Claire Saffitz Reviews Meyer Lemon Tart
23:57 Archie!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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How to Make a Super Easy Tart Dough - CHOW Tip
Lauren Shockey, author of Four Kitchens, shares a quick and easy tart dough recipe that doesn't need to be rolled out or chilled.
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TRANSCRIPT
Making a tart is usually a really time consuming experience because you have to make the tart dough, roll it out, chill it, put it in your tart pan and then bake it. But here is a super quick and easy tart dough that requires no chilling and no rolling out. Combine six tablespoons butter, one tablespoon vegetable oil, three tablespoons water, one tablespoon sugar, and a large pinch of salt in an ovenproof glass bowl or Pyrex measuring cup. Place it in a 400 degree oven for about fifteen minutes. Remove from the oven, taking care because it's really hot. Then add in one cup of flour all at once, stirring to form a ball. When it's cooled slightly, press it into a tart pan and prick the dough with a fork. So you can either prebake your tart shell or bake it with the filling, whatever your recipe calls for.