Egg Tart

Ingredients


*Butter dough:
 1 cup all-purpose flour
 1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) cold, unsalted butter\

*Water dough:

1 cup all-purpose flour
2 egg yolks (save the egg whites for the filling!)
1/4 cup cold water

FILLING:

   *Simple syrup:
 1/3 cup sugar
1/2 cup water

  *Egg custard:
3 large eggs 
1 cup evap milk
1 tsp vanilla extract

Instructions

  1. Butter dough, combine until forms a ball - shape into a square and pop in the fridge for 15 mins
  2. Water dough - combine until forms a ball, flatten into a diamond shape
  3. Get the butter dough and place in the center of the water dough
  4. Wrap the edges and completely close, flatten into a rectangle folding 3 times, pop in the fridge for 15 mins
  5. Flatten in rectangle and fold 4 times, pop in the fridge for 15 mins
  6. Repeat step 5
  7. Prepare the filling by melting sugar in water in the microwave, cool completely
  8. Crack 3 eggs, add milk, vanilla and add the syrup mixture, sift a couple of times to ensure it is smooth
  9. Get the dough and flatten into a huge square, cut  and flatten into the mold
  10. Poke the bottom with a fork, pop in the fridge for 15 more mins
  11. Pour in the egg mixture and bake for 10-25 mins at 400F

Tips

*Puff pastry method: 3x4x4
*Oven temperature: 400°F for approx. 25-30 min (time will vary--cook until crust is light golden brown!)
*This recipe yields approx. 12-14 tarts
*Store the egg tarts in the refrigerator & best to eat while HOT! re-heat at 400°F for 5-7 minutes!
*Tart mold and cookie cutter is 3" diameter
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