Making Egg Tarts
I thought of egg tarts after a long time, so I made it. I used to buy the finished product from the bakery, but this time I made it and ate it. As expected, it's delicious..I used to make it on a low muffin frame, but this time I made it on a high muffin frame. I think it's a little easier to eat if it's made with a low mold, and I think a high mold is better to enjoy with a large amount, and the egg tart that was delicious no matter how you make it~! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • Soft flour
    150g
  • Butter
    100g
  • Sugar
    6g
  • Salt
    2g
  • Water
    40~50g
  • Eggs
    4ea
  • Milk
    200g
  • whipped cream
    140g
  • Sugar
    75g
  • Vanilla Extrack
    1.5ts
Cooking Steps
STEP 1/12
First, make a tartji and refrigerate it. Put flour, sugar, and salt in a cutter and turn it lightly,
STEP 2/12
Add chopped cold butter and turn lightly to fluffy powder.Turn briefly, lightly enough to mix butter and flour.
STEP 3/12
Add cold water to it and turn it into a lump.
STEP 4/12
When lumped together, place in plastic bag and rest in refrigerator for 30 minutes. All ingredients should be prepared and used coldly, and when you put butter in and turn the cutter, you should only mix it lightly, so you can make a dough that doesn't get sticky when you add water and turn it later
STEP 5/12
Make peeling while tart paper is refrigerated. Place whipped cream, milk, and sugar in saucepan and heat until the pan is soft.
STEP 6/12
After dissolving the yolk, add the heated whipped cream mix little by little and mix well
STEP 7/12
After sifting through a sieve,
STEP 8/12
Add vanilla extract and mix well. Then the feeling is complete.
STEP 9/12
Cut the pie into 7 pieces about 40g each,
STEP 10/12
Pan one at a time in a high muffin pan. Press it with your hand and pan it to fit the size of the muffin pan. Then lightly poke holes in the bottom with a fork
STEP 11/12
Once you've finished panning the pie,
STEP 12/12
Fill 80% of the fillings you made.Bake in an oven preheated to 180 degrees for about 35 to 40 minutes until golden. When removing from the pan, cool it once and place the Teflon sheet on the cooling net, turn the muffin pan upside down, and separate the pan and tart. After that, let it cool completely and taste it
Please refer to the link below for egg tarts made in a low muffin frame. @6846669
Cooking review
5.00
score
  • 371*****
    score
    A really delicious recipe... There's no failure
    2020-08-18 11:25
  • 744*****
    score
    It was so delicious that my family really liked itcrying Thank you for the good recipe :)
    2020-07-10 16:42
  • 375*****
    score
    It was easy and fast
    2020-03-16 22:42
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