How to make Rilakkuma Kiiroitori Egg tarts

Name: Rilakkuma Kiiroitori Egg tarts
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
Cuisine: Korean
Ingredients: Tart sheet; 60g Butter; 40g Sugar Powder; 1/8 ts Salt; 1 egg yolk; Soft Flour 100g Flour; Almond powder 25g; Filling; Egg yolk 80g Egg yolk; Sugar 30g; Fresh cream 50ml Cream; Milk 100ml Milk; Vanilla extract 1g; Chocolate pen

Cooking TreePublished: 2022-07-13 Updated: 2022-07-0201.9K views

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

Today I made a soft egg tart ^^ When I think of the yellow egg tart, I think of my friend Kiiroitori next to Rilakkuma! So, I decorated it with a simple chocolate pen~ haha The weather was hot and the chocolate kept melting, so it was very difficult to decorate, but it looks so cute!^^ It was soft and not too sweet, so I ate it well.

Eggs and butter at room temperature for at least 30 minutes

Follow along with the 📝 recipes below👇🏾👇🏾

Rilakkuma Kiiroitori Egg tarts

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Rating: 5.0/5
( 43 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Tart sheet

60g Butter

40g Sugar Powder

1/8 ts Salt

1 egg yolk

Soft Flour 100g Flour

Almond powder 25g

Filling

Egg yolk 80g Egg yolk

Sugar 30g

Fresh cream 50ml Cream

Milk 100ml Milk

Vanilla extract 1g

Chocolate pen

Instructions

Tart sheet

Put butter in a bowl and loosen gently, then add powdered sugar + salt and mix.

Add the egg yolks and mix, then sift the soft flour + almond powder and mix until they come together.

Wrap the dough in plastic wrap and rest in the refrigerator for 1 hour.

Peeling

Mix egg yolk + sugar.

Put milk + whipped cream + vanilla extract in a pot, put it on the fire, and boil it until some bubbles rise,
Add egg + sugar little by little, mix, and sift once through a sieve.

Spread the tart dough with a rolling pin after the toilet paper is finished, and cut it out with a cutter.
Put it in a muffin tin and add the filling.

Bake in an oven preheated to 170 degrees for 20-25 minutes.

Draw the Kiiroitori face with chocolate pen on parchment paper, put it in the freezer for 5 minutes to harden,
Decorate the finished tart.

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