Buddy Finds
🥚✨Pinoy Creamy Egg Tart
Creamy, buttery, at swak sa tamis! Perfect itong Egg Tart pang-merienda, panghanda, o pang-negosyo. Save this recipe para may bago kang masarap na matry sa bahay. 🥚✨
Mga Sangkap
For the Crust:
• 1 ½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup cold butter, cubed
• 1 egg yolk
• 2–3 tbsp cold water
For the Filling:
• 3 large eggs
• ½ cup sugar
• 1 cup fresh milk
• ½ cup evaporated milk
• 1 tsp vanilla extract
• Pinch of salt
Paraan ng Paggawa
1. Sa isang bowl, paghaluin ang flour at powdered sugar. Idagdag ang cold butter at durugin gamit ang fork o kamay hanggang maging crumbly ang texture.
2. Ilagay ang egg yolk at cold water paunti-unti. Haluin hanggang mabuo ang dough. Huwag masyadong i-overmix para hindi tumigas ang crust.
3. Balutin ang dough at ilagay sa refrigerator ng 20–30 minutes.
4. I-roll ang dough, saka ilagay sa tart molds. Ayusin ang gilid at tusukin nang kaunti ang ilalim gamit ang fork.
5. Para sa filling, paghaluin ang eggs at sugar hanggang matunaw ang sugar. Idagdag ang fresh milk, evaporated milk, vanilla extract, at pinch of salt. Haluin nang dahan-dahan.
6. Salain ang egg mixture para mas smooth at creamy ang custard.
7. Ibuhos ang filling sa tart shells hanggang ¾ full lang para hindi umapaw habang niluluto.
8. I-bake sa preheated oven sa 190°C for 10 minutes, then ibaba sa 170–180°C at ituloy ang baking ng 10–15 minutes o hanggang set na ang custard pero medyo soft pa sa gitna.
9. Palamigin muna bago alisin sa molds at ihain.
Tips
• Huwag i-overbake para hindi mag-crack o kumulubot ang custard.
• Mas maganda kung sasalain ang filling para makinis ang ibabaw.
• Kung makapal ang crust, puwedeng i-pre-bake ang tart shells ng 5–8 minutes bago lagyan ng filling
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