Egg tart...?!
I need a recipe for the tarts crust!.I want a cruncy crust!.And why some recipe calls for poking holes in d unbaked crust before pouring d egg mixture!.Wont in leak out!?And whats the function in doing s!?Www@FoodAQ@Com
Answers:
The reason recipes say to poke holes is so that then you blind bake the dough which means to bake without any filling so that your dough can bake on the bottom and not become soggy!. The holes are so that air can escape and the dough won't rise on the bottom!. You should bake your dough 1st before you pour your filling, but be sure not to fully bake the dough just par-bake it!. Once you have par-baked the dough then pour your filling and baked till the middle is set!.
here's a pate sablee dough recipe and if you don't like this one just look for other pate sablee recipes!.http://www!.marthastewart!.com/recipe/pate!.!.!.Www@FoodAQ@Com
here's a pate sablee dough recipe and if you don't like this one just look for other pate sablee recipes!.http://www!.marthastewart!.com/recipe/pate!.!.!.Www@FoodAQ@Com
INGREDIENTS:
* Pastry:
* 2 cups all purpose flour
* 1/3 cup lard
* 1/3 cup butter
* 4 tablespoons hot water, or as needed
* Custard Filling:
* 2 eggs, room temperature
* 1 1/2 cups whole milk
* 4 ounces sugar (castor or superfine if possible)
* yellow food coloring (optional)
PREPARATION:
Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans!.
Cut the lard!. Use a sifter to sift the flour into a large bowl!. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs!.
Continue kneading, adding the hot water!. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling!.
Lightly beat the eggs, taking care not to produce any air bubbles!. Stir in the milk and the sugar!. Add the yellow food color if using!.
On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick)!. Cut the dough in half before rolling out if needed!. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter!. Fit the circles into the tart shells!.
Pour the filling into the shells!. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes)!. Cool!.Www@FoodAQ@Com
* Pastry:
* 2 cups all purpose flour
* 1/3 cup lard
* 1/3 cup butter
* 4 tablespoons hot water, or as needed
* Custard Filling:
* 2 eggs, room temperature
* 1 1/2 cups whole milk
* 4 ounces sugar (castor or superfine if possible)
* yellow food coloring (optional)
PREPARATION:
Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans!.
Cut the lard!. Use a sifter to sift the flour into a large bowl!. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs!.
Continue kneading, adding the hot water!. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling!.
Lightly beat the eggs, taking care not to produce any air bubbles!. Stir in the milk and the sugar!. Add the yellow food color if using!.
On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick)!. Cut the dough in half before rolling out if needed!. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter!. Fit the circles into the tart shells!.
Pour the filling into the shells!. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes)!. Cool!.Www@FoodAQ@Com