Egg Tart 蛋挞 (Refined Sugar-Free)

🧂 Ingredients

• 250 g plain flour
• 1 medium egg

  room temperature
• 50 g stevia sweetener
• ⅛ tsp fine salt
• 120 g unsalted butter

  cold and cut into 2cm cubes
• 100 g stevia sweetener
• 270 ml water
• 4 large eggs

  room temperature, each egg about 57g without shell
• 50 ml fresh milk

  room temperature

Instructions

• 1 Add 250 g plain flour, 50 g stevia sweetener and 1/8 tsp fine salt into a food
  processor. Pulse for a few seconds to mix well.
• 2 Add the very cold butter cubes.
  
  Note: Cut 120 g unsalted butter into 2cm cubes in advance. Keep chilled in the
  fridge until ready to use.
• 3 Pulse until it turns into fine sandy crumbs.
• 4 Add 1 medium egg and pulse until and mix until larger clusters or a loose dough
  is formed.
• 5 Transfer the mixture into a large mixing bowl. Use your hands to press the
  mixture together to form a pastry dough.
• 6 Divide the pastry dough into 16g (I'm using 2-inch tart mould). Press the pastry
  dough into the shape of the mould, pressing gently on the sides to slide it down
  and cut off any excess at the edge with a knife. The crust should be about 3mm
  thick.
  
  Note: If you are using a 2.5-inch mould, the dough weight should be about 25g.
• 7 Poke the bottom of the pastry with a fork to make small holes. Cover with cling
  wrap. Put in the fridge to rest and chill for at least 1 hour, or up to 24
  hours.
• 8 Boil 270 ml water.
  
  Then add 100 g stevia sweetener into the hot water and stir until the sweetener
  melts completely.
  
  Let it cool completely.
  
  Note: do this in advance as it takes time for the water to cool down completely.
• 9 Add 4 large eggs into a mixing bowl and beat the eggs until slightly frothy.
• 10 Add 50 ml fresh milk and stevia sweetener mixture. Mix until well incorporated.
• 11 Sieve the egg mixture twice.
• 12 Preheat the oven on 170C or 338F.
  
  Transfer the hard chilled tart shell dough into the oven straight from the
  fridge. Place at middle rack. Bake for 10 minutes until golden brown. 
  
  Note: I'm using convection oven with top and bottom heating and fan settings. If
  you are using conventional oven, allow for about 3-5 minutes more for baking.
• 13 After 10 minutes, immediately reduce oven temperature to 120C or 248F.
• 14 While the tart shells are still hot, quickly pour the egg mixture into the tart
  shell up to 90% to 95% full.
  
  Use a spoon to scoop out the air bubbles.
  
  Note: the egg custard will reduce slightly after baking.
• 15 Quickly place the tart shells with egg filling into the oven middle rack.
  
  Bake for 20 minutes at 120C or 248F.
  
  Note: I'm using convection oven with top and bottom heating and fan settings. If
  you are using conventional oven, allow for about 5 minutes more for baking.
• 16 After 20 minutes, turn off the oven heat.
  
  The egg custard should become firm with the centre part still slightly wet and
  jiggly after the 20 minutes is up.
  
  Leave the egg tarts in the oven while you open the oven door slightly for
  another 5 minutes to let the egg custard solidify in the oven.
• 17 Remove from oven and let the egg tarts cool completely before removing it from
  the mould.
  
  Best enjoy while warm.

Nutrition Info