Bánh tart trứng is a Vietnamese dessert borrowed from Hong Kong cooking: a small pastry case filled with a custard of cream, milk and eggs. What you are aiming for is a filling that is only a little sweet and a case that is crisp and buttery. The pastry is made by folding a block of cold butter into the dough and rolling it out again and again, which is what gives it its layers. Time: most of the work is waiting. The dough goes into the fridge for 15–20 minutes, then for about 10 minutes between each round of folding, and the tart cases rest for 20 minutes before they bake for 25 minutes. Ingredients For the pastry 250 g wheat flour 5 g salt 20 g sugar 50 g melted butter 100 ml water 140 g cold butter A little extra butter and flour, for the moulds For the filling 150 ml whipping cream 200 ml fresh milk 50 g sugar 2 eggs 2 egg yolks ¼ teaspoon vanilla powder You also need a muffin tin. How to make bánh tart trứng 1. Make the dough Put the flour, salt, sugar and melted butter in a clean bowl. Pour in the water slowly, mixing with a wooden spoon until it comes together. Turn the dough out onto the table and knead for 10–15 minutes, until it is soft and smooth and no longer sticks to your hands. Shape it into a round, let it rest for a few minutes, then press it out thin and put it in the fridge for 15–20 minutes. 2. Fold in the butter Take the dough out of the fridge and set the cold butter in the middle. Fold the edges of the dough over the butter to enclose it, then roll it out into a thin sheet. Fold the edges in and roll it thin again, three more times. Put the dough in the fridge for about 10 minutes before each new rolling. After rolling it 5 times, a cut through the block shows many thin layers. If you have more dough than you need, wrap the rest in a food bag and keep it in the fridge. 3. Make the filling Put the sugar, whipping cream and milk in a pot and cook over low heat until the sugar dissolves, then turn off the heat. Beat the eggs and yolks in a clean bowl and pour the cream mixture into them slowly, stirring gently. Once the mixture has cooled down a little, stir in the vanilla powder. 4. Shape the tart cases Roll the pastry from step 2 out thin once more, roll it up as shown in the photo below and put it in the fridge for 10 minutes. Take it out and cut it into small pieces. Rub a little butter around the inside of each muffin mould and dust it with a little flour. Put one piece of pastry in each mould and press it out thin with your fingers so it lines the bottom and sides. Leave them for 20 minutes. 5. Fill and bake Check that the filling is no longer hot, then pour it into the cases until each one is two-thirds full. Bake at 220 degrees for 25 minutes. If you like them sweeter, sift a little icing sugar over the baked tarts and melt it with a kitchen blowtorch. Share:
