Egg Tarts （蛋挞）
With the forthcoming holiday seasons, I have recently reconciled with an ingredient that I've long lost throughout my years of healthy eating: butter. I had once developed a hostile antagonism against butter, often seeing it as fattening heaps of diabetes and heart problems. However, as I read up on more meta-analysis studies, I learned that butter, like any other food, retains both its perks and drawbacks, and the way you eat it, rather than what you eat, makes or breaks the deal.
Anyhow, with that said, I decided to transfer my newfound reconciliation with butter to a dessert that is long long overdue: egg tarts! These flaky, delicate egg tarts are iconic in Hong Kong. Despite never visited there myself, I've undoubtedly devoured tart after tart in other areas of the country. This dessert is truly precious, and I could not stand to wait to recreate my own recipe!
I was inspired by HomeBaker Lit's YouTube channel, of which published a super cute and impressive video recipe. I put my own twist on things by adding adjusting the ratios to my own liking and inevitably adding, of course, dried osmanthus petals.
Recipe
Servings: 12 tarts
Level: Medium-hard
Ingredients
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 cup white granulated sugar
- 1 teaspoon salt
- 1 egg
- 2 eggs
- 100 mL warm water
- 1/4 cup white granulated sugar
- 1/2 teaspoon dried osmanthus petals
- 1/4 cup almond milk, room temperature
- Muffin tin (12 cup)
- In a large bowl, knead together butter, flour, sugar, and salt.* Knead in egg until a dough coalesces. Wrap in dough seran wrap and freeze for 30 minutes.
- While dough is cooling, prepare the infilling. In a separate medium-sized mixing bowl, whisk eggs thoroughly. If necessary, strain egg mixture until no residual egg whites are suspended. Next, stream in warm water while whisking and IMMEDIATELY add in sugar, osmanthus, and almond milk while continuing to stir. Cover and refrigerate egg mixture for 15 minutes.
- Preheat oven to 425 degrees Fahrenheit. Oil a 12 cup muffin tin.
- Remove crust dough from freezer. Divide into 12 equal pieces (or more, if desired). Using a muffin tin, spread the dough into each cup, stretching the dough to cover as much of the rivet as possible. But be careful! Don't spread too thin otherwise layers will be minimal.
- Remove egg mixture from fridge. Whisk one more time and then stream into each cup. Fill in ~80% of each cup.
- Bake for 15 minutes. Remove from oven and let cool for at least 10 minutes!
- Enjoy your egg tarts! Egg tarts can be left at room temperature in an airtight container for up to 1 week. Afterwards, freeze in an airtight container/ziplock bag. When desiring further consumption after so, simply warm in oven or microwave for 10 second intervals to restore homely warmth in your egg tarts!
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