Thursday, March 14, 2019

Egg Tart Pie


My girls loved Chinese egg tarts.  However, in order to eat egg tarts, we would have to drive up to Denver (about an hour plus away).  One can either order it in a Dim Sum restaurant or get it to go at some Chinese shops.  With my schedule right now, we don't have time to drive up to Denver that often, also when whether permitting, usually I don't planning to drive up there when it will be snowing or extremely cold.

Hence, I figured I could make it into a pie, cut down on the time and give my girls a quick fix.  Thus, this lazy version of the egg tart pie is created.





Egg Tart Pie

For the Crust:

1 1/4 cup all-purpose flour
1/4 tsp pink Himalayan salt or sea salt
1 stick of butter (1/2 cup), cut into pieces
3 Tbsp. ice cold water

Method:

In a food processor, add in the flour, salt and butter, pulse a little, then add in the cold water.  Pulse to mix well and until a dough ball is formed.  Take it out and knead it a few times, then lay it on top of a pie plate.  Use a fork and poke some holes all over the bottom crust and place it in a preheated 350'F oven and bake it for 15 mins.  Once done, take it out and flatten the bottom if it's pop out a little.  Or you can lay a piece a parchment paper on the crust and top it with beans and bake it.  Either way is fine I think.

For the egg custard:

3 large eggs

250 ml hot water
1/2 cup sugar  

1/4 tsp. pure vanilla extract
1/4 tsp. white vinegar

Methods:

1.  Melt sugar into hot water, whisk well.

2.  Add in the vanilla extract and vinegar, whisk well.

3.  Add in the eggs, whisk well to combine.

4.  Use a fine sieve and pour the eggs mixture through the fine sieve straight into the pre-baked pie crust.

5.  Bake in preheated 350'F oven for 45 minutes.  Once done, you can either enjoy it warm or at room temperature.  Keep up to 3 days at room temperature.


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