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Egg Tart
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Ingredients
- All-purpose flour1 1/2 cups + 1 cup
- chilled unsalted butter7 tablespoons
- softened unsalted butter3 tablespoons
- Sugar4 tablespoons + 1/4 cup
- Salt1/4 teaspoon + pinch
- large egg1 + 4
- Ice water1/4 cup
- Hot water5/6 cup
- Evaporated milk1/2 cup
- fluted pastry cutter4 1/2”
- egg tart moldbase 2”+, top 3” for inner edge, 3.3” for outer edge
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 290, protein 6, fat 15, carbs 33, fiber 1, sugar 15
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: omnivorescookbook.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed