Egg Tart Recipe

Name: Egg Tart
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 6
Cuisine: Korean
Ingredients: 35g Cold water; 5g Sugar; 1g Salt; 150g Cake flour; 100g Cold unsalted butter; 3 Egg yolks; 70g Sugar; 5g Vanilla extract; 13g Corn starch; 125g Milk (50℃); 185g Heavy cream (50℃)

Cooking TreePublished: 2023-03-01 Updated: 2023-04-2012.9K views

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 a large baked egg tart in a tart mold~
You can make them one by one, but I thought it would be easier to make them if you bake them in a bigger mold, so I baked them large.

It takes more time to bake than a small one, but I think it’s good to make it big and enjoy it abundantly~
It is baked thin and crispy, so you can enjoy it more savory and light.

If you eat it chilled in the refrigerator, the sheet will be less crispy, but the flavor of the filling will be richer and more delicious.

It was different and fun to bake big and cut like a pizza.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Egg Tart

Pin Print

Rating: 5.0/5
( 42 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Cold water

5g Sugar

1g Salt

150g Cake flour

100g Cold unsalted butter

3 Egg yolks

70g Sugar

5g Vanilla extract

13g Corn starch

125g Milk (50℃)

185g Heavy cream (50℃)

Instructions

Add sugar and salt to cold water and mix.

Add cold unsalted butter to the soft flour and use a scraper to mix the butter until it becomes a small size. Add the mixed water and make a lump.

Wrap in cling wrap and rest in the refrigerator for 1 hour. Take out the dough, spread it out, and fold it into 3 folds. Repeat 2 more times.

Spread the rested dough in a wide mold, shape it, make a hole in the bottom, and put it in the refrigerator.

Mix the egg yolk with sugar and vanilla extract, add cornstarch and mix, then add warm milk and whipped cream and mix.

Sift through a sieve, pour over a sheet, and bake in an oven preheated to 180 degrees for 40 minutes for small molds and 50 minutes for large ones.

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