I made a crispier and tastier egg tart with a texture alive~ ♥For more detailed recipes and instructions, please click on the See More button below♥ ♡For more detailed recipes, please click on the down below♡ I made a crispier and tastier egg tart with a texture alive~ The dough is simple compared to other pastry doughs and it's fun to make, so I really like it~ It's not hard to knead, and I think it's a satisfying tart with thin texture and layers~ Even if you pan the dough thinly, it rises well and you can feel the crispiness, and it goes well with the soft and moist custard~ I really want to recommend it to those who like crispy tarts~~ The baking time may vary depending on the oven, so I think it would be good to check the color and adjust it after 30 minutes~ Of all the egg tarts I've made, this recipe came out the best in shape and taste~^^ Enjoy watching~♬ Enjoy~ *Please turn on the YouTube subtitle function to check the detailed recipe~ ----------------------------------------------------------------- ▶Makes about 12 servings (based on high mold) Low If using a mold, reduce the filling recipe by about 1/2~ ▶Ingredients 150g all-purpose flour 35g unsalted butter 65g water 2g salt 3g sugar 80g unsalted butter (for filling) 6 egg yolks 135g sugar 25g cornstarch 370g heavy cream 250g milk 8g vanilla bean paste ▶Recipe 1. Add cold unsalted butter to the all-purpose flour and mix with your hands until the butter and flour are combined and the butter becomes small lumps. Add sugar and salt to the cold water and mix until combined. 2. Roll out the dough, spread with soft unsalted butter, fold in thirds, wrap in plastic wrap and refrigerate for about 1 hour. 3. Take out the hardened dough, roll out, spread with soft unsalted butter, fold in thirds, refrigerate for about 30 minutes, take out, roll out, and spread with unsalted butter. 4. Roll up the dough, wrap in plastic wrap, and refrigerate for about 30 minutes. 5. Add sugar to the egg yolk and mix, then add cornstarch and mix, then add slightly boiled milk, heavy cream, and vanilla bean paste and mix. 6. Strain through a sieve and place in a beaker. 7. Butter a muffin mold, cut the dough into 12 pieces, put each piece in the mold, and press with your hands to fit the muffin mold. 8. Pour the filling into the mold until 90% full and bake in a preheated 180 degree oven for about 30 minutes. ▶Ingredients 150g All-purpose flour 35g Unsalted butter 65g Water 2g Salt 3g Sugar 80g Unsalted butter (for filling) 6 Egg yolks 135g Sugar 25g Corn starch 370g Whipping cream 250g Milk 8g Vanilla bean paste ---------------------------------------------------------------- Thank you for watching~♥ Thank you for watching~ ----------------------------------------------------------------- ▶My video is only uploaded to YouTube and Naver TV. Unauthorized theft of this video or 2nd edit and reupload is prohibited. My video is only uploaded to YouTube and Naver TV. Unauthorized theft of this video or 2nd edit and reupload is prohibited. ▶I appreciate you liking the video and giving me suggestions with a good heart, but I do not accept advertisements or sponsorships in order to produce free videos~^^ ▶Community Subtitles If you can translate into another language, I would appreciate it if you could use the link below to add subtitles to this video~^^ I ask for help from subscribers who can translate into other languages~ I would appreciate it if you could add subtitles through the link below~^^ http://www.youtube.com/timedtext_vide... #eggtarte #tart