Purple Yam Egg Tarts
By LornaLau
1 Picture
Ingredients
- Puff pastry:
- 1) ¾ cup unsifted all purpose flour (120g), 1.5 tbsp fine sugar (21g), 3 tbsp lard (45g) diced;
- 2) 1 extra large egg yolk, beaten with 2 tbsp water (30 g);
- 3) 1/3 cup unsifted cake & pastry flour (55g), 3 tbsp lard (45g).
- Filling:
- 4) 1 small purple yam peeled and diced (net weight 90g), 1 tbsp water.
- 5) 1 tbsp condensed milk, 3 tbsp sugar (42g), 1 cup milk (240g);
- 6) 2 extra large eggs, beaten.
Details
Servings 12
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Dough:
Place all ingredients of Ingredient 1 in a bowl and mix well with a fork. Add diced lard, work lard into flour using your fingers or a pastry blender until the mixture become crumbs. Pour in Ingredient 2 and combine with a fork. Transfer to a floured surface and knead for a couple of minutes until form smooth dough. Cover with plastic wrap and let it rest for 20 minutes.
Step 2
Oil paste:
Combine all ingredients of Ingredient 3 in a small container. Work lard into flour using your fingers or a pastry blender until well combined. Cover and set aside.
Step 3
While waiting for the dough, place diced purple yam and 1 tbsp water in a microwavable bowl. Microwave for 3-4 minutes until fully cooked.
Step 4
Puff pastry:
On a floured surface, knead the dough a few times and then roll out into an oval about 30 cm long, then smooth on oil paste. Fold the dough twice: fold the bottom third up and the top third down. Turn 90 deg., press down and roll out into a 4-mm thick rectangle. Again, fold the bottom third up and the top third down. If dough becomes too soft, chill for 15 minutes in the fridge.
Step 5
Roll the dough out into 3-mm thick rectangle. Fold three times. Roll the dough out into a 36×15 cm rectangle. Use a 3-inch round cookie cutter to cut out 10 circles. Place them into the tart molds, and press with your fingers. Combined the trimmed off dough pieces and make two 3-inch circles and line the last two tart molds. Place all tart molds on a baking sheet. Preheat oven to 400F/205C.
Step 6
Egg custard filling:
Place all ingredients of Ingredient 4 in a small saucepot, stir and cook over medium heat until sugar dissolves. Pour in the beaten egg while stirring. Sift the mixture through a sieve.
Step 7
Assemble the egg tarts:
Divide purple yam evenly into 12 molds. Slowly pour in the egg custard filling, to about 3 mm below the brim of each tart. Bake at 400F/205C for 18-20 minutes. Give the baking sheet a little shake and the egg custard should gently wobble. Remove from the oven and let it cool before serving.
Leftover egg tarts can be stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Prior to serving, bake for 6 minutes at 350F.
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