The all-purpose flour in the video can be replaced with cake flour, It makes the tarts more crispier
The 10g cornstarch in the egg tart liquid can be omitted or reduced to make the egg tart more tender
This recipe can make 12 tarts, 16 smaller tarts
Ingridients食材：
1.Dough面团：
* 150g All-purpose flour/Cake flour 中筋面粉/低筋面粉 1cup
* 20g Unsalted butter 无盐黄油
* 75ml Water 水 1/3cup
* 10g Sugar 糖 1/2tbsp+1tsp
* 1g Salt 盐 1/4tsp
* 90g Unsalted butter 无盐黄油
2.Tart Water蛋挞水：
* 4pcs Yolk 蛋黄
* 40g Sugar 糖 1/5cup
* 10g Corn starch 玉米淀粉 1+1/3tbsp
* 180g Whipping cream 奶油 3/4cup
* 140g Milk 牛奶 1/2cup+4tsp
Mold size LxWxH 3.4 x 3.4 x 5.1cm
Preheat the Oven on 220°C（430℉）bake for 30 minutes
烤箱预热220°C（430℉）烤30分钟
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27 авг 2024
