By Learn From A Chef .
Egg Tart
Chef Suk Weisman is a private chef in NYC, previously at Eleven Madison Park (3 Michelin Stars). She is also a World Umami Competition 2019 Runner-Up. She also trained directly under Iron Chef Judy Joo in Hong Kong, and graduated from The French Culinary Institute.
Updated at: Thu, 17 Aug 2023 12:08:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Nutrition per serving
Calories2335.4 kcal (117%)
Total Fat155.4 g (222%)
Carbs201.2 g (77%)
Sugars85.7 g (95%)
Protein36.4 g (73%)
Sodium932.7 mg (47%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Tart shell
Step 2
In a large bowl, Mix ap flour, salt, sugar
Step 3
Add cold cubed butter and use the fork to break down the butter
Step 4
Once together add water and knead the dough quickly
Step 5
Cover the dough with plastic wrap
Step 6
Rest about 30 mins in the fridge
Step 7
Divide the dough into 7 pieces
Step 8
Roll the dough to the same size as the baking mold.
Step 9
Make filling
Step 10
In a bowl, add egg yolks, heavy cream - Stir well
Step 11
In a pot, add milk, sugar, vanilla extract - whisk over medium heat until small bubbles start to form around the edges
Step 12
Take off the heat
Step 13
Pour milk mixture slowly into egg yolks mixture - stir well
Step 14
Strain it
Step 15
Rest for 30 mins in Fridge.
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