Easy Taiwanese Egg Tarts

Name: Easy Taiwanese Egg Tarts
Total time: 3600 s
Yield: Serves 10 servings
Ingredients: 2 1/4 cups all-purpose flour (270 grams); 1/2 cup unsalted butter, softened (120 grams); 1 large egg; 3 tablespoons almond flour (20 grams, optional); 1/3 cup sugar (80 grams); 1 2/3 cups milk (400 grams); 3/4 cup sugar (150 grams); 8 large eggs; 1/4 cup powdered milk (30 grams); 1 dash vanilla extract

“傑的”廚房心情工作室(海上甜點屋) @seasweethouse_928

Easy Taiwanese Egg Tarts

“傑的”廚房心情工作室(海上甜點屋) @seasweethouse_928

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Ingredients

1 hour

Serves 10 servings

For the crust
2 1/4 cupsall-purpose flour (270 grams)
1/2 cupunsalted butter, softened (120 grams)
1large egg
3 tablespoonsalmond flour (20 grams, optional)
1/3 cupsugar (80 grams)
For the custard filling
1 2/3 cupsmilk (400 grams)
3/4 cupsugar (150 grams)
8large eggs
1/4 cuppowdered milk (30 grams)
1 dashvanilla extract

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Steps

1 hour

1

To make the tart crust, soften the unsalted butter and place it in a bowl. Add the sugar and mix until combined. No need to beat until fluffy. Add the egg and mix until just combined.
2

Add the flour and mix until just combined. Chill the dough in the refrigerator for about 20 minutes.
3

To make the custard filling, heat the milk and sugar together until the sugar dissolves. Add the powdered milk. Let the mixture cool slightly, then add the eggs. Stir quickly to combine. Strain the mixture through a fine mesh sieve three times using two bowls.
4

Press the crust dough into tart molds. Pour the custard filling into each crust until about 80% full.
5

Preheat the oven to 350°F (180°C) and bake for 20 to 25 minutes.