Making delicious raisin egg tarts at home is simpler than you think! Here’s a step-by-step guide to flaky crusts and creamy fillings.
For the Crust:
Mix 150g all-purpose flour, 50g cold butter (cubed), and 1 tbsp sugar until crumbly. Add 2-3 tbsp ice water, knead into a smooth dough, then chill for 30 minutes. Roll it out, line tart molds, and blind-bake at 180°C (350°F) for 10 minutes.
For the Filling:
Whisk 3 eggs, 200ml milk, 100ml heavy cream, 50g sugar, and 1 tsp vanilla extract. Strain the mixture for a smoother texture.
Assembly:
Place raisins (soaked in warm water for 10 minutes, then patted dry) into the baked crusts. Pour the filling gently to avoid overflow. Bake at 170°C (340°F) for 20-25 minutes until the set wobbles slightly.
Tips:
- Brush crusts with egg wash before baking for a golden finish.
- Adjust sugar to taste.
- Cool completely before serving for the best texture.
Enjoy these homemade treats with a cup of tea or coffee!
raisins and eggs"
Yearly tart"
Cheese sauce, tofu"
Moose tea"
Milk-cake"
Spiral Face"
Clean up the mustard"