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Before you jump to Egg Tart recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.
We are all aware that having healthy meals can help us truly feel better in our bodies. We tend to feel way less gross whenever we increase our intake of nutritious foods and decrease our consumption of unhealthy foods. A salad allows us to feel better than a piece of pizza (physically anyway). This can be a problem, however, in terms of eating between goodies. Shopping for snacks can be a struggle because you have a great number of options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.
Whole grain snacks are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch break. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain choices.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to egg tart recipe. You can cook egg tart using 12 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to cook Egg Tart:
- Get 🥚 Crust
- Take 130 g (1 cup) all-purpose flour
- Get 84 (6 tbsp) cold unsalted butter, cubed
- Get 34 g (5 tbsp) powdered or icing sugar
- Provide 1 egg yolk
- Use 1/4 tsp salt
- Prepare 🥚 Filling
- Get 40 g (3 tbsp) granulated white sugar
- You need 75 ml (5 tbsp) hot water
- Prepare 45 ml (3 tbsp) milk
- Provide 1 egg
- Get 1/4 tsp vanilla extract
Instructions to make Egg Tart:
- Https://youtu.be/v0Q1T6bQ_88
- To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender.
- Add the yolk and mix until it comes together and forms a ball.
- Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes.
- To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool.
- In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine.
- To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar.
- Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm).
- Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter.
- Gently press each cut-out into the tart molds.
- Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up.
- Pour the custard filling into the tart shell. Fill each up to 75%.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds.
- Remove tartlets from the shells once cool. Enjoy!
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