Egg tarts are called egg tarts in Taiwan, and "tart" is the transliteration of the English "tart". Egg tarts are "tarts" with egg paste as the filling. The method is to put the pie crust into a small round basin-shaped pie mold, pour in the egg slurry mixed with sugar and eggs, and then put it into the oven; the baked egg tart has a crispy tart crust on the outside and a crispy tart crust on the inside. It is a sweet yellow solidified egg paste. Egg tarts are delicious and easy to DIY, so they are very popular among girls. Let’s learn how to make 10 different flavors of egg tarts together!
1. Blueberry egg tart:
Main ingredients: 20g blueberries, 10 egg tart shells
Accessories: evaporated milk, 120g, 3 egg yolks, 40g sugar
Method: Prepare eggs and fresh milk, set aside sugar, add sugar to the fresh milk, heat and stir, cool the milk, add egg yolks, stir, filter through a filter, so that the egg liquid will be more delicate, set aside the egg tart crust, adjust the Pour the good egg liquid into the tart shell 80% full, set aside the blueberries, and preheat the oven. Bake the middle layer at 200 degrees with upper and lower heat for about 20 minutes. Bake the egg tarts and cool for 3 minutes. Add blueberry sauce and serve.
2. Apple tart:
Main ingredients: 12 egg tart shells
Accessories: 110g light cream, 80g milk, 60g caster sugar, 7g custard powder, 8g condensed milk, 8g low-gluten flour, 2 egg yolks, appropriate amount of apples
Method: Take the tart shells out of the refrigerator in advance and wait until they are softened to repair them. Pour whipping cream into an empty bowl, pour in milk, add fine sugar, add custard powder, add condensed milk, and put the bowl into a bowl. Place it in a pot, turn on the heat, and stir the liquid until all the fine sugar melts; take it out and set it aside to cool. Separate the egg white and egg yolk, remove the egg yolk and set aside. After the liquid cools, add low-gluten flour and pour in the stirred egg yolk liquid. and stir the liquid evenly,Sieve the liquid to make the egg tart water. Wash the apples, peel them, and then cut them into diced apples. Put a few pieces of diced apples into each egg tart shell, then pour in the egg tart water until it is 6-7 minutes full, and place it Place on baking sheet and bake in preheated oven.
3. Red date egg tart:
Ingredients: 12 egg tart shells, 7g low-gluten flour
Accessories: appropriate amount of red dates, 110g of light cream, 8g of milk powder, 72g of warm water, 2 egg yolks, 7g of condensed milk, 5g of custard powder, 40g of fine sugar
Method: Take out the tart shells from the refrigerator in advance, wait until they become soft and then do some repair work. Prepare the red dates, wash them and drain them. Core the red dates, cut them into small pieces, and pour them into a bowl. Whipping cream, add fine sugar, add milk powder, pour warm water, add custard powder, add condensed milk, place the bowl in the pot, stir over low heat until all the fine sugar melts; take out the bowl and put Set aside to cool and set aside. Measure the egg white and egg yolk. Take the egg yolk and set aside. After the liquid in the bowl has cooled, add the egg yolk, add low-gluten flour, and mix the liquid evenly. Sieve the liquid to form the egg tart water. Add it to the bottom of each egg tart crust. Add an appropriate amount of red dates, then pour in the egg tart water until it is 6-7 minutes full; move it to a baking tray; place the baking tray into a preheated oven for baking.
4. Mango egg tart:
Ingredients: 1 mango, 4 egg tart shells, 1 egg yolk, 80ml milk
Accessories: appropriate amount of soft white sugar, appropriate amount of condensed milk, appropriate amount of flour
Method: Peel and dice the mango, pour the milk into a bowl, add an appropriate amount of condensed milk, add an appropriate amount of sugar, cook while stirring until the sugar dissolves, wait until the milk cools to room temperature, pour in the egg yolk liquid, and pour in an appropriate amount of Stir the flour until there are no lumps and it will be the egg tart water. Put the diced mango into the egg tart skin and pour the egg tart water. Preheat the middle shelf of the oven, turn the heat up and down to 210 degrees, and wait for about 20 minutes until burnt spots appear.
5. Cherry egg tart:
Main ingredients: 350g fresh cherries, 60g fine sugar, 75g water, 8 egg tart shells
Accessories: 5ml lemon juice, 1g salt, 10g corn starch
Method: Wash the fresh cherries and remove the pits. Put the pitted cherries into a pot, add fine sugar and water, heat the small pot and stir while cooking to dissolve the sugar. After boiling, turn to low heat and cook again. Minutes, filter the cooked cherries and set aside the cherry syrup. Weigh the filtered cherry syrup. You need 200 grams of cherry syrup. If it is not enough, add water to 200 grams. Pour 200 grams of cherry sugar water into the pot and set aside. Add 25 grams of corn starch to water and stir into water starch. After the cherry sugar water in the small pot is boiled, pour in the water starch and stir until thickened. When it is thick and transparent, turn off the heat. Pour the cooked cherry water back into the cherries. Stir the sugar water and cherries evenly. Add salt and lemon juice and stir evenly. The cherry filling is ready. After the cherry filling cools, put it in the baking pan. Fill each tart shell 70% full with cherry filling and bake in the oven at 220° for about 20 minutes.
6. Flying cake tarts:
Main ingredients: 2 sweet flying cakes
Accessories: 1 egg, 1 egg yolk, 100ml light cream, 70ml fresh milk, 40g sugar, 10g cake flour
Method: Overlap two flying cakes, roll them up from one side, and roll into a tube. One dough tube can be cut into twelve equal parts. Stack the two small pieces together, dip some flour below, and flatten them in a mold. , put it into the tart mold and knead it well. The bottom should be thinner and the edge should be higher than the tart mold. Place the finished tart shell in the refrigerator for 20 minutes and set aside. Measure out the light cream and milk, add white sugar, and stir in the sugar over low heat. Cook until it cools down. When slightly cool, add the egg liquid and mix well. Sieve the tart water and pour it into the tart crust. Preheat the oven to 220 degrees. Place the middle and lower layers on top and bottom for 20 minutes. After 20 minutes, place the middle layer on the middle layer for 5 minutes to color. Remove from the oven. Just mold it.
7. Original egg tart:
Ingredients: 100g eggs, 200ml milk, 10g low-gluten flour, 7 egg tart shells
Accessories: 10g sugar, 10g condensed milk
Method: Thaw the prepared milk for the tart shell ten minutes in advance, Nestlés condensed milk, two eggs are enough. First pour the milk, sugar and condensed milk into a small pot, add the sugar and heat it slightly to promote the melting of the sugar. You only need egg yolks. You can use an egg white separator to stir the egg whites evenly. After the heated one has cooled down, add the egg yolks and flour. Stir evenly. Pour it into the thawed egg tart crust and put it in the oven to start baking. I used Bake for about fifteen minutes.
8. Portuguese egg tart:
Ingredients: 90ml milk, 1 whole egg, 2 egg yolks, 9 egg tart shells
Accessories: 40g white sugar, 130ml light cream
Method: Prepare all materials, add white sugar to milk over medium-low heat until the sugar slowly dissolves, let cool, pour 130ml of whipping cream, take another container to beat two egg yolks and one whole egg, and add the stirred egg liquid Pour the milk and cream mixture evenly, filter the tart water through a mesh to remove impurities, and pour the tart water into the tart crust. Be careful not to fill it too much, about 2/3 is enough. Preheat the oven to 200°C. After 10 minutes, bake for 20-25 minutes until burnt spots appear on the surface.
9. Strawberry egg tart:
Main ingredients: 11 egg tart crusts, 150ml whipping cream, 80ml milk
Accessories: 3 strawberries, 8g condensed milk, 10g low-gluten flour, 30g sugar, 2 egg yolks
Method: Prepare the ingredients, wash the strawberries and cut them into small pieces, pour the light cream into a large basin, add milk, add condensed milk, add sugar and heat over water until dissolved, let cool, add egg yolks and beat well, sift in flour and beat Evenly, filter the egg tart liquid, put the strawberries into the egg tart shell, pour 8 minutes full of the egg tart liquid, preheat the oven at 210 degrees, turn the heat up and down, and cook the middle and lower layers for 25 minutes. After baking, take it out and let it be a little warm. edible.
10. Purple sweet potato tart:
Ingredients: 50g purple sweet potato, 12 egg tart shells.
Accessories: 40g sugar, 90g milk, 130g whipping cream, 1 egg, 2 egg yolks
Method: Prepare all the ingredients, first mix the milk and sugar evenly, then add the light cream, beat the eggs and set aside, mix all the ingredients together and stir evenly, filter and set aside, cut the purple sweet potato into small pieces and steam until cooked. All the materials are ready. The children put the purple sweet potato into the egg tart shell and put it all in place. Then put the egg tart liquid in. After preheating the oven at 200°C for 10 minutes, lower the tube to heat for 10-15 minutes, then move it up and down at the same time. Bake for 10 minutes.
