Tart Telur Rangup dan Lemak Manis | Crunchy Crust & Rich Egg Tart

Resepi pencuci mulut kali ini ialah tart telur klasik, dengan kulit tart yang rangup lebih lama dan inti kastard yang wangi, lemak manis dan tidak hanyir. Saya menggunakan Buttercup untuk membuat kulit tart untuk mendapatkan tekstur kulit tart yang lebih stabil dan tidak mudah berderai. Tart telur ini sedap dinikmati ketika suam atau pun dingin. Selamat mencuba! Jumlah : 13 keping (acuan 8 cm) KULIT TART : 125 gm buttercup/ marjerin | 1/2 cawan & 1 sudu besar 60 gm gula pasir kisar halus | 5 sudu besar (sebelum kisar) 1 biji kuning telur gred C 1/2 sudu teh esen vanilla 198 gm tepung gandum | 1.5 cawan dan 1 sudu besar (tambah lagi 1 sudu besar tepung jika menggunakan mentega) 6 gm serbuk badam | 1 sudu besar INTI KASTARD : 125 ml air panas | 1/2 cawan (tidak perlu air panas mendidih, cukup air panas sahaja) 36 gm gula pasir | 3 sudu besar 40 gm susu pekat manis | 2 sudu besar 60 ml susu sejat | 1/4 cawan 8 gm tepung kastard | 1 sudu besar 2 biji telur gred C 1 sudu teh esen vanilla Sedikit pewarna kuning telur Saiz acuan : 8 cm Suhu Membakar Kulit Tart : 165℃, 25 ke 30 minit, api atas bawah, sehingga sedikit kecoklatan. Selepas sapuan putih telur, bakar lagi 3 ke 5 minit, 165℃, sehingga putih telur kering. Panaskan ketuhar 15 minit. Suhu Membakar Kastard : 165℃, 25 ke 30 minit, api atas bawah, sehingga kastard mengeras. Panaskan ketuhar 15 minit. ============================================================================= [ENGLISH] I made traditional egg tart, a delicious dessert with crunchy tart crust and soft, creamy custard filling. The filling is aromatic, rich and no egg smell. I use buttercup to make the crust, to maintain the structure and to avoid crust from being easily crumbled. You can enjoy the tart both warm and chilled. Happy baking! Yield : 13 pcs (8 cm) TART CRUST : 125 gm buttercup/ margarine | 1/2 cup and 1 tbsp 60 gm finely ground sugar | 5 tbsp (measure before grinding) 1 small yolk 1/2 tsp vanilla essence 198 gm all purpose flour | 1.5 cups and 1 tbsp (add 1 more tbsp if using butter) 6 gm ground almond | 1 tbsp CUSTARD FILLING : 125 ml hot water | 1/2 cup 36 gm sugar | 3 tbsp 40 gm sweetened condensed milk | 2 tbsp 60 ml evaporated milk | 1/4 cup 8 gm custard powder | 1 tbsp 2 small eggs 1 tsp vanilla essence A little bit egg yellow coloring Mold Size : 8 cm Baking Temperature (Crust) : 165℃, 25 to 30 minutes, until light brown color. After egg white wash, bake another 3 to 5 minutes at 165℃, until the surface is dry. Oven preheated for 15 minutes. Baking Temperature (Custard) : 165℃, 25 to 30 minutes, until the filling is set. Oven preheated for 15 minutes. ============================================================================ My Channel link 👇👇    / @thebutterybites   My Cooking Channel👇👇    / @lynshomelicious11   Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ (My New Website :https://thebutterybites.wixsite.com/t...) Instagram 👇👇 Baking IG :   / thebutterybites   Cooking IG :   / lyns_homelicious   ============================================================================ Video Editor : Created by InShot:https://inshotapp.page.link/YTShare Song : no.9 a minor waltz (   • No.9 Esther’s Waltz  ) Artist : Esther Abrami Licensed to YouTube by: YouTube Audio Library; Warner Chappell, Polaris Hub AB Song :Morning Dove (   • Mourning Dove  ) Artist : Zachariah Hickman Licensed to YouTube by: YouTube Audio Library; Warner Chappell, Polaris Hub AB #tarttelur #sukatancawan #eggtart #baking #hongkongeggtart