Pie crust
PÂTE BRISÉE.
Tart dough adapted from Joanne Chang, Flour Too; filling adapted from The Woks of Life
Makes approximately twelve 3-inch tarts
Ingredients
For the dough:
2 cups (245 grams) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks/225 grams/ ½ pound) cold unsalted butter, cut into 12 pieces
2 egg yolks
3 tablespoons cold milk
For the filling: Joane chang
½ cup granulated sugar
scant 1 cup hot water
3 large eggs, room temperature
½ cup evaporated milk, room temperature
¾ teaspoon vanilla
FOR THE Chinese EGG CUSTARD FILLING
3 Egg
1¼ cup. Whipping cream. (300 ml)
5 ½ tbsp sweetener
1 tsp Vanilla
Preparation
Make the dough.
Using a stand mixer with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1½ minutes, until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 20-30 seconds, or until the dough just barely comes together. It will look shaggy and more like a mess than a dough. There should be no loose flour bits on the bottom of the KitchenAid bowl; if so, just add a touch of water or milk.
Dump the dough (no flour surface), gather it together and use your palm, starting on one side of the mount, smear the dough bit by bit, sliding your palm down the side, until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice moving throughout the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
Gather up the dough, create 2 discks (1" thick) wrap tightly in plastic wrap. Refrigerate for >4 hours. May keep for 4 days refrigersted or freezer for up to 1 month.
Make the filling
Dissolve ½ cup sugar in cup of hot water, and allow to cool to room temperature. Whisk eggs and evaporated milk together and then thoroughly whisk in the sugar water and vanilla. Strain through a very fine mesh strainer--this is extremely important to getting a smooth, glassy egg tart. Strain again if bubbles still appear on surface.
Preheat the oven to 400ºF and position a rack in the lower third of your oven.
Grease large-cup muffin tins, or mini-tart pans. Roll out the dough a little more than 1/8-inch-thick and cut circles to fit your tins; the dough circles should have a large diameter to travel up the sides of the tin by about ¾ inches. Press the dough into the tins and use a ladle to fill each tart shell until just reaching the edges of the dough. Once filled, immediately (but very carefully) transfer the pan to the oven and bake for 15 minutes.
Reduce the temperature to 350ºF/180º C and bake another 10-12 minutes, until filling is just set (if a toothpick can stand up in it, it’s done). If you see the shells start to puff up a bit, crack open the oven a little, and they should settle back down.
You can let the tarts cool for a couple minutes and enjoy them while they’re still hot.
Cake, Bake