Part 1 of 3:Creating the Shells
Cream the butter with 1 whole egg, 1 egg yolk, and powdered sugar. Put 10 1/2 tablespoons (150 g) of softened butter into a mixing bowl. Beat the butter on medium speed for 30 seconds so it becomes smooth. Then mix in 2 tablespoons (15 g) of powdered (icing) sugar, 1 whole egg, and the yolk of 1 other egg until they're combined.
If you don't have a stand or hand mixer, cream the mixture using a wooden spoon or firm rubber spatula.
Discard the leftover egg white or save it for another recipe. Mix in the flour on low speed. Reduce the mixer speed so the flour doesn't fly out of the bowl. Gradually beat in 2 1/4 cups (280 g) of all-purpose flour. Keep mixing until the flour is completely incorporated.
To save time, purchase puff pastry or tart-shell dough that you can roll out and bake. Shape the dough into a disc. Turn off the mixer and dump the dough onto a cutting board or clean work surface. Use your hands to bring the dough together. Knead it gently to form a soft, thick dough. Then flatten the dough to make a 6 in (15 cm) round disc.
Avoid over mixing the dough or it will become tough. Stop kneading the dough as soon as you've formed it into the disc.
If the dough is sticking and difficult to shape, sprinkle a little flour over the dough. Wrap and refrigerate the dough for 15 minutes. Tear off a sheet of plastic wrap and place the disc of dough on it. Wrap the dough tightly so none of it is exposed to air. Put the dough in the refrigerator and chill it for 15 minutes.
Chilling the dough will relax the gluten which will make the tart shells tender and flaky. Divide the chilled dough into 12 equal balls. Remove the disc of dough from the refrigerator and unwrap it. Cut or pull the dough apart in order to make 12 equal pieces that weigh about 3 tablespoons (38 g) each. Roll each portion between your palms to make a ball.
If the dough sticks to your work surface or palms, sprinkle a little flour over the dough. Flatten each ball and press them into small tart tins. Get out 12 tart tins and place them on a baking sheet. Each tart tin should be about 3 inches (7.6 cm) in diameter. Use a rolling pin to roll each ball into a thin circle that's about 5 inches (13 cm) in diameter. Carefully lay the pastry into a tin and use your fingers to press it across the bottom and sides.
For a decorative look, consider pressing the tines of a fork against the sides of the tart tin.
If you don't have tart tins, use a muffin tin but keep in mind that it may be difficult to get the egg Tarts out. Chill the filled tart tins for 30 minutes. Put the baking sheet with all of the dough-filled tart tins into the refrigerator and let them rest for 30 minutes. Chilling the dough will relax the gluten so the pastry won't be tough once you've baked it.
Part 2 of 3:Making the Egg Filling
Stir the sugar with hot water to make a syrup. Put 3/4 cup (150 g) of granulated sugar into a heat-proof bowl and pour in ⁄3 cup (160 ml) of hot water. Stir for about 1 minute or until the sugar dissolves completely. Set the syrup aside to cool.
Avoid using powdered (icing) sugar in the egg filling. The powdered sugar will add a starchy flavor to the filling. Beat 4 whole eggs, milk, vanilla, and salt together. Crack 4 whole eggs into a large mixing bowl. Add 1 cup (240 ml) of milk, ⁄2 teaspoon (2.5 ml) of vanilla extract, and 1 pinch of fine salt. Whisk the wet mixture until the eggs are blended with the milk and vanilla.
You shouldn't be able to see streaks of yellow or patches of egg white. The wet ingredients should be a pale, uniform yellow. Whisk in the syrup. Once the sugar syrup has cooled to room temperature, add it to the bowl with the wet ingredients. Whisk thoroughly so the syrup mixes with the egg mixture.
If you pour in the syrup while it's still hot, it may start to cook the eggs. Strain the egg filling twice through a fine mesh strainer. To create the silkiest texture for the filling, set a fine mesh strainer over a bowl. Slowly pour or ladle the egg filling into the strainer so the filling liquid drains into the bowl underneath. Then put the strainer over a large measuring jug and pour the egg filling through the strainer again.
Discard the solids left in the fine mesh strainer. Pour the egg filling into the pastry-filled tart tins. Remove the tart tins from the refrigerator and carefully pour egg filling into each each. Stop pouring about ⁄8 to ⁄4 inch (0.32 to 0.64 cm) from the top edge of the pastry. If you see any bubbles on the surface of the filling, take a toothpick and pop them.
Avoid overfilling the cups or the pastry edges may burn.
Part 3 of 3:Baking the Tarts
Preheat the oven to 395 °F (202 °C). Move the racks so there's a rack near the middle to upper third of the oven. Ensure that the oven is completely preheated before you put the Tarts in.
If you're using a fan-assisted oven, ensure that the fan is on and set the temperature to 180 °C (356 °F). Bake the egg Tarts for 25 to 30 minutes. Place the sheet of filled Tarts in the preheated oven. Take care not to spill or knock the Tarts as you do. Bake the egg Tarts until the pastry is golden brown and the center of the filling doesn't wiggle.
If you notice the filling puff up as they're baking, turn the oven temperature down by 25 degrees. Stick a toothpick into a tart to test if the filling is cooked. Insert a toothpick into the center of a tart and see if it stands up when you let go. If the toothpick falls over, return the Tarts to the oven and bake them for another 3 to 5 minutes before you check them again. Remove and cool the egg Tarts for 10 to 15 minutes. Turn off the oven and remove the egg Tarts from the oven. Set them on a wire rack to cool until they're easy to handle. Gently tilt the egg Tarts out of the metal tins and set them on a serving platter.
If you have difficulty getting any of the Tarts out of their tins, run a butter knife around the edge of the tin to loosen the pastry. Serve the egg Tarts once they're cool enough to handle. You can eat the Tarts while they're slightly warm or let them cool completely first. The texture of the egg Tarts will be best the day they're made, but you can refrigerate them in an airtight container for up to 3 days.
While some people like eating the egg Tarts cold, you can reheat the leftover Tarts in a 200 °F (93 °C) oven for 5 minutes or until they're heated throughout.
Show more
See More
Preheat the oven to 375°F, preferably with a baking stone on the bottom rack. Lightly grease a 10" tart pan and place it on a foil-lined baking sheet. To make the crust: In a small bowl, combine the sugar and cinnamon. Place one sheet of phyllo on your work surface and brush it all over with some of the butter.
Servings: 1
Calories: 504 per serving
Total Time: 1 hr 3 mins
Show more
See More
The Gradma’s Sheet Tart is a frozen baked product made with shortcrust pastry filled with vanilla pastry cream, topped with soft plum cake and decorated with pine …
Show more
See More
Jan 10, 2018 . Major Arcana Tarot Cheat Sheet. Major Arcana Refresher: Represent key moments in the Fool's Journey from Innocence to Enlightenment. Suit of Wands Tarot Cheat Sheet. Suit of Wands Refresher: Represent creative forces, pure energy, passion and willpower. Suit of Cups Tarot Cheat Sheet. Suit of Cups Refresher: Represent feelings, emotions, relationships, everything that connects …
Show more
See More
But we didn’t stop there – we did the same thing with dozens of other flavors. You’re welcome world. And you’re welcome to help yourself to delicious Pop-Tart-y goodness morning, noon and night. Out of the toaster. Out of the foil. Out of the freezer even (if you’re one of those people). Because we don’t make the rules. Just Pop ...
Show more
See More
Makes 6 mini Tarts. 1 sheet frozen puff pastry, thawed. 1 large egg. 1 tart-sweet apple (such as Honeycrisp or Pink Lady), cored. 2 tablespoons unsalted butter, melted. ½ teaspoon vanilla extract. 1 tablespoon demerara sugar, plus more for sprinkling. 1 teaspoon cinnamon, plus more as …
Show more
See More
Ingredients: 1 Sheet of Puff Pastry. 2 medium sized onions. 2 T Butter. 1 T olive oil. 2 bell peppers, yellow, orange or red, finely diced. 1 small container mushrooms (optional) 1/2 C mayonnaise.
Show more
See More
Basic / Breeders Info. Tarts is a mostly indica variety from Exotic Genetix and can be cultivated indoors (where the plants will need a flowering time of ±60 days) and outdoors. Exotic Genetix' Tarts is a THC dominant variety and is/was only available as feminized seeds. Indica 60/40. Flowering Cycle: 56 …
Price: Free
Show more
See More
Ube & Cheese Bibingka ; The Bibingka’t Kape offering of the two local brands has two gift packages that come with a Home Brewing kit from Primal Brew inclusive of a French press and 250g pack of Dark Momentum coffee.Package 1 (P1,200) pairs the home brewing kit with a Box of 9 Original Bibingka (Salted Egg and Cheese Flavor), and Package 2 (P1,400) is paired with a Box of 9 Assorted …
Show more
See More
We would like to show you a description here but the site won’t allow us.
Show more
See More
2 pastries (96g) Nutrition Facts. 380 calories. Log food. Pop-Tarts Frosted Cookies & Creme Toaster Pastries. 1 pastry (50g) Nutrition Facts. 190 calories. Log food.
Show more
See More
Ingredients. 2 sheets puff pastry, thawed but firm. 8 ounces brie or Camembert, thinly sliced. 2 ripe pears, thinly sliced. honey, for topping. sea salt, for topping. Chef notes. Talk about an ...
Show more
See More
Iris ‘Blueberry Tart’. Standard Dwarf Bearded Iris. USDA Zone: 2-9. Plant number: 1.295.090. Standard Dwarf Bearded Iris are much shorter than the Tall Bearded types, but equally as colourful and beautiful in the border. Plants form a clump of green sword-shaped leaves, blooming in mid-spring. This selection has flared blue standards with ...
Show more
See More
Place the puff pastry circles on a parchment paper-lined baking sheet. Brush each pastry circle with egg wash. Top each pastry with a tomato slice. Spoon caramelized onions on top of each tomato slice and sprinkle with the shredded cheese. Bake for 15-18 minutes or until the Tarts are puffy and golden brown and cheese is melted and golden.
Show more
See More
To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You’ll need one apple for every two Tarts. In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You’ll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently.
Show more
See More
While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside. Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and …
Show more
See More
Elizabeth Russett, of Dutchess County, New York, filed the lawsuit against the company last week. According to the lawsuit, the advertising on boxes for Kellogg's strawberry Pop-Tarts are ...
Show more
See More
Place either parchment paper or a silicone mat on a cookie sheet to line. On a lightly floured surface, roll the puff pastry to slightly under the size of your cookie sheet or just under the silicone mat size, approximately 11x15. It doesn’t need to be exact. Place the puff pastry on the lined cookie sheet and refrigerate until needed.
Show more
See More
Ingredients. Recipe makes 6 Servings. 2 Pepperidge Farm Puff Pastry Sheets, prepared according to package instructions. 3/4 cup (s) shredded colby jack cheese. 4 slices of H‑E‑B Applewood Smoked Boneless Sliced Ham with Natural Juices, chopped. Check All. Uncheck All. Add to list.
Show more
See More
Each tart tin should be about 3 inches (7.6 cm) in diameter. Use a rolling pin to roll each ball into a thin circle that's about 5 inches (13 cm) in diameter. Carefully lay the pastry into a tin and use your fingers to press it across the bottom and sides.
You’ll need one apple for every two Tarts. In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You’ll want to stir frequently until it dissolves into a brown syrup.
Preheat the oven to 395 °F (202 °C). Move the racks so there's a rack near the middle to upper third of the oven. Ensure that the oven is completely preheated before you put the Tarts in. If you're using a fan-assisted oven, ensure that the fan is on and set the temperature to 180 °C (356 °F).
To make easy egg Tarts, mix together a sweet pastry dough and line small tart tins with it. Then whisk together a filling of eggs, sugar syrup, milk, and vanilla. Fill the pastry tins with the mixture and bake the Tarts until they're set and the pastry browns a little.
Heat the oven to 400 degrees and place a rack in a low position. Pour the egg filling into the tart tins until they are about 80% full. Place the egg Tarts into the oven, then immediately reduce the temperature to 350 degrees. 5. Bake the egg Tarts until the filling puffs up into a dome shape, about 30 minutes.
Using a cutter, cut the pastry into shapes like a circle or oval. Put the pastry shapes in the bun tray so they look like cups or mugs. Add the jam or whatever else you like in your Tarts. Cook for 12-15 or if you like the crunchy cook then for 15-20 minutes. cool for 2 minutes. sprinkle with sugar. Take it out.
Many cultures have some form of an egg custard baked inside a small pastry shell. To make easy egg Tarts, mix together a sweet pastry dough and line small tart tins with it. Then whisk together a filling of eggs, sugar syrup, milk, and vanilla. Fill the pastry tins with the mixture and bake the Tarts until they're set and...
Remove the tart tins from the refrigerator and carefully pour egg filling into each each. Stop pouring about 1⁄8 to 1⁄4 inch (0.32 to 0.64 cm) from the top edge of the pastry. If you see any bubbles on the surface of the filling, take a toothpick and pop them. Avoid overfilling the cups or the pastry edges may burn.