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Updated on: January 9 2025 by Pipiads

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    December 28 2024-January 9 2025

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    September 21 2024

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  • THESSA

    THESSA

    collect
    December 28 2024-January 9 2025
    CA
    app
    Apple Apple
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

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  • THESSA

    THESSA

    collect
    December 28 2024-January 9 2025
    CA
    app
    Apple Apple
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

    Install it now

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    Popularity

  • THESSA

    THESSA

    collect
    December 28 2024-January 9 2025
    CA
    app
    Apple Apple
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

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  • THESSA

    THESSA

    collect
    December 28 2024-January 9 2025
    CA
    app
    Apple Apple
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.
    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

    Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving.

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THESSA tiktok advertising text

Ad Text Video Text Total Ad Impressions Ads
Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving. Egg tart 🥚❤️ Ingredients for Tart Shell: 2 cups all-purpose flour 1 tbsp sugar ¼ teaspoon salt 1 cup very cold butter, cubed or grated ½ cup cold water Ingredients for Egg Tart Filling: 6 egg yolks 2 tbsp cornstarch ½ cup sugar 1 tsp vanilla 1 ½ cups milk Instructions for Tart Shell: In a large bowl, combine the flour, sugar, and salt. Grate the cold butter using a cheese grater or chop it into cubes. Add the butter to the flour mixture and mix until it’s mostly absorbed, being careful not to overwork the dough. Add the cold water gradually and gently mix just until the dough begins to come together. Transfer the dough to a lightly floured surface and knead it lightly. Roll the dough into a rectangle. Fold the dough like an envelope, then fold it in half. Wrap the dough in plastic wrap and refrigerate for 15 minutes. After chilling, repeat the folding process 4–5 times, refrigerating for 15 minutes between each fold. This helps to create flaky layers. Cut the dough according to the size of your tart molder and press the dough into the molders, making sure it fits snugly. Once finished, chill the shell before using. Instructions for Egg Tart Filling: In a bowl, whisk together the egg yolks, cornstarch, sugar and vanilla until smooth. Pour the milk into the egg mixture, mix until well combined. Preheat the oven to 180°C (350°F). Pour the egg mixture into the prepared tart shells. Bake for 20-25 minutes or until the filling is set and the tart shell is golden brown. Let the tarts cool before serving. 302.4K 1

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