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Scientific Egg Tart Recipe

Egg tarts have a delicate balance of a crispy crust and a smooth, creamy filling. Achieving this perfect harmony requires attention to ingredient interactions and cooking methods.




Ingredients:

For the Crust:

  • Plain ready-made puff pastry): 2 sheets

    • Explanation: ready-made puff pastry is used because it contains layers of fat between dough, creating a flaky, crispy texture when baked. The fat (typically butter or oil) melts during baking, causing steam to form between the layers, which gives the crust its signature flakiness.

For the Filling:

  • Eggs: 2

    • Explanation: The yolk contains fats and emulsifiers (like lecithin) that give the filling a rich, smooth texture. Egg whites, if included, would add too much structure and make the filling less creamy, so only the yolks are used.

  • Milk: 150ml

    • Explanation: Milk adds moisture and a creamy mouthfeel to the custard filling. The proteins in milk also help set the filling when baked.

  • Cake flour (low-gluten flour): 10g

    • Explanation: Low-gluten cake flour is used because it adds structure to the filling without making it too tough or chewy. The low gluten content keeps the filling tender.

  • Granulated sugar: 2 tablespoons

    • Explanation: Sugar not only sweetens the custard but also helps balance the texture by tenderizing the egg proteins, preventing the custard from becoming too firm.

  • Condensed milk: 4 teaspoons

    • Explanation: Condensed milk adds extra creaminess and sweetness. It also contains milk solids that enrich the filling and enhance the smooth texture.

Instructions:

1. Prepare the Crust:

  • Stack the 2 sheets of ready-made puff pastry together and roll them out until they are double in size.

    • Explanation: Rolling the ready-made puff pastry enlarges the surface area, creating more layers. The additional layers of dough help enhance the crispiness of the crust when baked.

  • Starting from one side, roll the dough into a log.

    • Explanation: Rolling the dough into a log maintains the layered structure, which is crucial for a flaky texture.

  • Cut the rolled dough into evenly sized portions with a knife.

    • Explanation: Cutting the dough into equal portions ensures even baking, as each tart crust will have the same thickness.

  • Stack two portions together and flatten them. Place them in tart molds and press them down with your thumb to fill the entire mold.

    • Explanation: Stacking two portions doubles the layers of dough, making the crust even more flaky and sturdy. Pressing it into the mold ensures the dough adheres to the sides, preventing it from shrinking during baking.

2. Prepare the Filling:

  • In a small saucepan, combine the milk, cake flour, sugar, and condensed milk. Heat the mixture until the sugar dissolves, then set it aside to cool.

    • Explanation: Heating the mixture dissolves the sugar and hydrates the flour, helping the custard thicken properly when baked. Cooling the mixture prevents the eggs from cooking prematurely when added.

  • Separate the eggs, using only the yolks. Mix the yolks into the cooled milk mixture to create the custard filling.

    • Explanation: Egg yolks are rich in fat and emulsifiers, which create a smooth, rich custard. Adding them to the cooled milk mixture prevents them from curdling and ensures a silky consistency in the filling.

3. Bake the Tarts:

  • Preheat the oven to 200°C (392°F).

    • Explanation: Preheating the oven ensures even baking and rapid puffing of the crust layers. A high temperature is necessary to activate the fat layers and create steam, which leads to a crisp crust.

  • Pour the tart filling into the prepared crusts, filling them up to about 80% full.

    • Explanation: Leaving some space prevents the filling from overflowing as it expands slightly during baking.

  • Bake the tarts for about 20 minutes, or until the filling is set and the crust is golden brown.

    • Explanation: Baking for 20 minutes allows the egg proteins in the filling to coagulate, creating a custard texture that is firm but still creamy. The high temperature also allows the sugars to caramelize slightly, adding flavor and color.

Why This Recipe Works:

  1. Layered Crust: Using paratha or puff pastry provides a crisp, flaky crust due to the layers of fat and dough. The steam generated between the layers as the fat melts ensures a light, airy texture.

  2. Silky Custard: Egg yolks and milk create a rich, smooth filling. The fat in the yolks and milk provides creaminess, while the sugar prevents the egg proteins from tightening too much, ensuring the custard remains tender.

  3. Even Cooking: Preheating the oven and using the right balance of ingredients allows both the crust and filling to cook evenly, with the crust staying crisp while the filling sets to a perfect, creamy consistency.

By understanding the role of each ingredient and process, you can make scientifically perfect egg tarts that balance a crisp, flaky crust with a rich, smooth filling! Enjoy your homemade treats!

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