Flaky Egg Tarts - by Audrey Tan



Flaky Egg Tarts 
Oil dough-- 
100g plain flour, sifted
160g unsalted butter(cubed n keep in chiller)
1/8 tsp salt

Water dough --
20g bread flour sifted;
60g plain flour sifted;
5g custard powder sifted;
10g egg 
 40g iced water

Filling -- 
100g fresh milk
50g caster sugar
2 eggs n 1 drop vanilla extract.
Method--
1) make oil dough - combine flour n cold, cubed butter .use pastry cutter to press butter i to flour until a rough dough forms. Must be done quickly.
2) form dough into a rectangle shape (10.×15 cm) . Wrap in clingwrap n chill in fridge for 30 mins.
3) make water dough - combine all ingredients into electric mixer. Blend until dough forms. Knead for 5 mins until smooth. Mold into a rough oval shape, wrap in clingwrap n chill for 20 mins.
4) take both dougb out. Dust work station n rolling pin with flour. Remove clingwrap. Roll water  dough into a large oval. Big enough to enclose oil dough. Place oil dough in the centre n wrap like a parcel, encasing oil dough, make sure no oil dough is exposed.
5) slightly roll the combined dough, dust with some flour top n bottom n wrap it. Chill in the fridge for 20 mins.
6) retrieve dough. Dust work starion n rolling pin. Roll dough into 1/2" thickness in rectangle shape..fold one side towards centre and fold the other side towards centre..you will have 3.layers . Dust with flour..wrap it n chill in fridge for 20 mins. This is round 1 of folding.
7)  repeat step 6. This is round 2 of folding.
8) retrieve dough from the fridge . Dust work station n rolling pin. Roll dough into 1/2" thick in rectangle shape. Fold left and right towards center.
9) fold one side of dough towards center again. You will see 4 layers. This is round 3 and final round of folding. Dust with flour, wrap it n chill for 20 mins.
10) retrieve dough. Dust work station n rolling pin. Roll dough flat in 1/2cm thick. Use cookie cutter to stamp individual tart shells.
11) wrap tart shells with cling wrap n chill for 15 mins.
12) retrieve tart shells n mold each piece into tart  casing..avoid touching the perforated pattern. Poke holes on the base gently n chill for 15 mins. Preheat oven 220°c.
13) prepare egg filling -- combine all ingredients. Make sure sugar is fully dissolved. Sieve egg filling 3 times. Pour egg filling into tart 70% slowly. 
14) place tray at the bottom rack..bake 220°c for 15mins. Reduce to 180°c for 10 mins. Slightly open the oven door by slipping a mitten by the door ( leave door ajar) and bake 10 mins. 
15) leave it to cool for 10 mina before removing from tart casing.
This receipe yields 8 tarts.
ENJOY!!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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