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Saturday, 15 November 2014

How to Make Puff Pastry Egg Tarts l 酥皮蛋撻 l Dim sum - Josephine's Recipes Episode 129

Puff pastry can be bought ready made on the market and didn't take much time. but it does require some techniques and attention to detail. Here's a video instructional when you want a quick, light flaky pastry egg tarts and isn't difficult to make at home also one of my favourite and the most 
awesome custard I have ever tasted. 

Temperature: 150°C

Makes 8 - (65mm) tart mould / 25 minutes
Makes 4 - (100mm) tart mould  / 35 minutes


Tesco puff pastry block 500g

1 egg + 1 egg yolk 
40mll icing sugar
100ml hot water
65ml evaporated milk
1 tsp vanilla extract

To make puff pastry:
Instructions: Take out from fridge 30 minutes before use. 
Remove all packaging. 

Roll out on a slightly floured bench and cut out as required. 
Place in the middle of a tart mould and chill it overnight.

To make custard filling: 
1. Add 40ml icing sugar into 100ml hot water, mix until completely dissolved.
2. Whisk 1 egg + 1 yolk with 65ml evaporated milk. Pour in (1) sugar water and mix well. 
Sift egg mixture to get rid of any foam into a measuring cup. Add 1 tsp vanilla extract to enhances 
flavours, and extra taste. Pour the egg mixture into each tart shell. 

Helpful Tips:

Leftovers puff pastry can be kept in the refrigerator for 3 days.

Recipe Source: JosephineRecipes.Co.Uk

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