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Egg Tarts
Egg Tarts

Before you jump to Egg Tarts recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit As Well As Healthy.

One thing that some of you may already understand is that by ingesting the right foods can have a massive effect on your health. Something that you should never eat no matter what is the varied foods that you will acquire at all of those take out places. You will see that the nutrition in these sorts of is non existent and the unwanted side effects can be really bad. In this posting we’re going to be going over foods that you should be eating that can help you remain healthy.

Nuts and also various seeds will certainly be a much better option when you are looking for a quick snack to enjoy. One of the health benefits of these nuts and seeds would be the Omega-3 and Omega-6 that can be present in them. Omega-3 as well as Omega-6 are classified as essential fatty acids and they are essential because your body uses these kinds of fatty acids to keep your hormone levels where they should be. If you do not get the fatty acids you will need your body will actually not be able to create a few of the hormones that it needs.

By following some of the suggestions above you will find that you will end up living a healthier life. Something that you ought to actually avoid is all of the processed foods that you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to egg tarts recipe. To make egg tarts you need 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to cook Egg Tarts:
  1. Get Basic Shortcrust Pastry
  2. Provide Egg yolks
  3. Take Milk
  4. Get Sugar
  5. Prepare Corn starch
  6. Provide Heavy cream
  7. Take Vanilla extract
Steps to make Egg Tarts:
  1. Make the basic shortcrust pastry. When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
  2. It should look something like this.
  3. Chill the dough in the fridge for about 30 minutes. (If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8).
  4. Prepare the egg mixture. Whisk the egg yolks with a little warmed milk in a bowl.
  5. Mix in the sugar and cornstarch, then stir in the rest of the milk.
  6. Strain the egg mixture into a heatproof container. Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through.
  7. Mix well, cover the surface with plastic wrap and chill.
  8. Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
  9. Press the pie crust into the muffin pan. (Press it in the bottom of the pan and stretch it to fit.) Work quickly or the dough will get soft and be hard to handle.
  10. You can also roll the dough out into circles between sheets of plastic wrap. (This is different from the original recipe, but I do it this way when the dough is too soft.)
  11. Chill the pan in the fridge for 20 minutes.
  12. Mix the heavy cream into the chilled custard mixture from Step 7. Lastly, stir in the vanilla extract.
  13. The smooth and creamy custard is ready.
  14. Fill the tart shells with the custard.
  15. Bake in a preheated oven at 250℃ for approximately 20 minutes. It the tops look like they're getting burned, cover with a sheet of aluminum foil.
  16. Done. These are absolutely the best eaten piping hot, right out of the oven. But then again, I also love them ice cold. I just can't seem to make up my mind…

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