Bread Egg Tart Recipe

Name: Bread Egg Tart
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: Korean
Ingredients: 1 Egg; 3 Egg yolks; 30g Condensed milk; 5g Vanilla bean paste; 10g Corn starch; 5g Lemon juice; 100g Milk; 200g Heavy cream; 50g Sugar; 2g Salt; 6 slices of Bread; Unsalted butter

by Cooking Tree 2022-02-05

written by Cooking Tree 2022-02-05

Jump to Recipe Print Recipe

Bread Egg Tart is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made an egg tart with white bread instead of pie.
I think it’s good because the bread is rolled thinly and butter is applied to give it a savory and crispy texture and, above all, it is easy to make.

When it is baked with thin filling, it boils a lot and is baked, so it splashes in the oven and makes the oven quite messy.
So this time, I tried the peeling method of boiling once, but it is good because it is baked without frying in the oven and the baking time is reduced.

Condensed milk and lemon juice are added to the filling to make it more savory and flavorful.
Spread butter on the bread and bake it to get a more crispy and savory flavor.

It’s not crispy or grainy like pie, but it’s easy and simple and I think it’s good that the powder doesn’t fall out when you eat it~
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Bread Egg Tart
Pin Print

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg
3 Egg yolks
30g Condensed milk
5g Vanilla bean paste
10g Corn starch
5g Lemon juice
100g Milk
200g Heavy cream
50g Sugar
2g Salt
6 slices of Bread
Unsalted butter

Instructions

Beat eggs and egg yolks, add condensed milk and vanilla bean paste, mix, add cornstarch, mix, add lemon juice and mix.
Put milk, cream, sugar, and salt in a saucepan and mix. Put it on the fire and boil it until the edges come to a boil, then add little by little to the egg mixture and mix.
Filter the mixture through a sieve, pour it back into the pot, stir over low heat, and boil until it thickens slightly, then cool at room temperature.
Roll out the bread with a rolling pin, cut it with an 11cm round cutter, put it in a muffin mold with unsalted butter, shape it, and apply unsalted butter.
Put the cooled filling in a piping bag, squeeze it in a mold, and bake in an oven preheated to 190 degrees for about 25 minutes.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.