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Stuffed Egg Tart

Stuffed Egg Tart

Healthy Point

A delightful twist on this classic tea time snack. This egg tart has a smooth creamy custard and envelopes a surprise red bean center. Combined with a crispy delicious tart, it will have you going for seconds. What’s more, they are so easy to make with our trusty Cubie.

Stuffed Egg Tart

42 - 47 minutes

Time

Ingredients

Servings:4

Pastry

  • 125 g salted butter
  • 60 g icing sugar
  • 50 g egg
  • 240 g plain flour

Egg custard Filling

  • 100 g sugar
  • 225 ml hot water
  • 3 eggs
  • 110 ml evaporated milk
  • 90 g red bean paste

Function: Convection

Pastry

Method

STEP 1

Set the Cubie Oven to Convection with Preheat at 180°C.

STEP 2

Cream the butter with icing sugar until light and fluffy, then add the egg.

STEP 3

Fold in flour and mix until a dough is formed. Rest the dough for 10 minutes.

STEP 4

Divide the dough into 15 equal portions and roll each piece into a ball. Using a tart case, press the pastry ball into a flat piece.

STEP 5

Line the dough in the middle of tart case, lightly pressing down.

STEP 6

Refrigerate the tart cases for 30 minutes.

Egg Custard Filling

Method

STEP 1

Add the sugar into hot water, stir until sugar is completely dissolved.

STEP 2

Beat eggs with evaporated milk lightly and mix well with the sugar water.

STEP 3

Sift the egg mixture twice to achieve a smooth consistency.

STEP 4

Divide red bean paste into 6 g each and place at bottom of the tart cases.

STEP 5

Pour egg mixture into the tart cases and place them onto a steam bake tray.

STEP 6

Bake for 17 – 22 minutes depending on the size of the tarts.

STEP 7

Once done, remove from tart cases and serve warm.

NU-SC100W
Cubie Steam Convection Oven

> VIEW PRODUCT 

NU-SC100W