Stuffed Egg Tart
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.
42 - 47 minutes
Ingredients
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.
