Egg Tarts
What do you need for cooking?
Ingredients
Filling:
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Water
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Condensed milk
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Sugar
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Egg
-
Vanilla extract
Tartlets:
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Butter
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Egg
-
Flour
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Cornstarch
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Salt
-
Powdered sugar
Kitchen utensils
- Bowls
- rolling pin
- Whisk
- shoulder blade
- Sieve
- Sample
- Molds
A sponge cake tartlet is a childhood favorite, and its filling can be anything from cream, jam, preserves, fruits, and even salad. We suggest baking sponge cake tartlets with a delicate vanilla cream made from eggs and condensed milk.
Step-by-step recipe
Step 1:
Pour 20 grams of sugar into a bowl, pour in 130 grams of water, 30 grams of condensed milk and stir with a whisk until the sugar dissolves.
Step 2:
Crack two eggs into a small bowl and whisk to remove any bubbles. Pour the eggs into the bowl with the diluted milk.
Step 3:
Add a teaspoon of vanilla extract and whisk until no bubbles remain.
Step 4:
Strain the mixture three times through a sieve, cover with film and refrigerate.
Step 5:
Soften the butter with a whisk, add powdered sugar and salt, and mix.
Step 6:
Pour in 25 grams of lightly beaten eggs and mix well.
Step 7:
Add cake flour (a mixture of all-purpose flour and cornstarch) and mix, cutting with a spatula, until you have bean-sized pieces, then form the dough into a ball and knead with your hand.
Step 8:
Place the dough on baking paper, cover with cling film and roll out with a rolling pin to a thickness of 4 mm and place in the refrigerator for half an hour.
Step 9:
Using a cookie cutter, cut the chilled dough into scalloped circles.
Step 10:
Place the circles in the molds and gradually press them down over the entire inside surface, leaving the scalloped edges slightly exposed. Arrange the molds on a baking sheet.
Step 11:
Remove the prepared egg-milk mixture for the filling from the refrigerator and pour it into the tartlets, without filling them to the top.
Step 12:
Bake for 20-25 minutes at 190 degrees.
Step 13:
When the cakes have cooled, remove them from the pan, place them on a plate and serve.
Cooking tips
If you don't have a serrated template, you can cut the dough around the circumference of the mold with a knife. This will make the tartlets look simpler but just as delicious.
After cutting out the circles, crumple up the excess dough, roll it out, cover with film and store in the refrigerator.
When forming the tartlets, work quickly to prevent the dough from melting. Don't press too hard, or the sides will become thinner.
