Okay, so, I’ve always wanted to make some delicious egg tarts, especially the flaky kind. But getting that perfect crust? That’s always been the tricky part. I mean, I’ve tried a few times before, but it never quite turned out right. They either ended up too hard, too crumbly, or just plain wrong.
But this time, I was determined. I rolled up my sleeves and decided I was going to master this, once and for all. I went online, browsed through a bunch of recipes, and kind of mixed and matched what I thought would work.
First, I grabbed some all-purpose flour, a bit of salt, and some cold, unsalted butter. The cold butter is key, I’ve learned. I cut the butter into the flour and salt. I used a pastry blender this time, but honestly, in the past, I just used my fingers. You just have to make sure not to overwork the dough, or it gets tough.
Then, I slowly added ice water, just a tablespoon at a time. You want just enough for the dough to come together, but not so much that it becomes sticky. I mixed it all until it just formed a ball. It was a bit messy, but hey, that’s baking, right?
Next, I wrapped the dough in plastic wrap and popped it in the fridge. I let it chill there for like, at least an hour. They say this helps the gluten relax or something, and it makes the dough easier to roll out. Patience is a virtue, or so they say, but it’s hard when you’re craving egg tarts.
After the agonizing wait, I took the dough out and rolled it out on a lightly floured surface. I aimed for about an eighth of an inch thickness. Then came the fun part – I used a round cookie cutter to cut out circles and gently pressed them into my muffin tin.
I pricked the bottom of each with a fork. I think this is to prevent them from puffing up too much.
Finally, I baked them in a preheated oven at around 375 degrees Fahrenheit for about 12-15 minutes, just until they were lightly golden.
The Result
- They actually held their shape!
- The texture was pretty good – flaky and not too tough.
- They were a nice golden brown. Not burnt!
I have to say, I was pretty proud of myself. They weren’t perfect, but they were definitely the best ones I’ve made so far. I think I’m finally getting the hang of this egg tart crust thing! Next time, I might try adding a bit of sugar to the dough, just to see how that affects the flavor. Baking is all about experimenting, right?
