I have always been a big fan for egg tart, just recently I saw alot of cuisine in Asian uses the tapioca boba in many dishes, and I thought why not making an egg tart with it, and after few tries and experiments, i have to say milk tea and tapioca balls does come together pretty nicely. and here is the recipe that I would like to share how i made it.
Here is also the video recipe that can walk you step by step: https://youtu.be/LbT39CPu-F0
Ingredient:
{Egg Tart}
- Puff Pastry 2 Sheets
- Egg 1
- Sugar 20g
- Milk 100ml
- Heavy Cream 100ml
{Milk Tea Custard Cream}
- Milk 200ml
- Black Teabag 1 bag
- Egg Yolk 2
- Sugar 2 Tbsp
- Corn Starch 2 Tbsp
{Decoration}
- Boba
- Molasses
- Wafer Roll
Direction:
- Roll the Puff Pastry into a 2-inch diameter cylinder and cut into 12 pieces.
- After flattening the Puff Pastry Roll, place it in a baking tin and shape it into a cup.
- Eggs, sugar, milk, and fresh cream are all added to the mixing bowl. After mixing, sieve them into an egg tart liquid.
- Add molasses, boba, and egg tart liquid to the Puff Pastry cup.
- Place egg tarts in the oven at 355 ° F / 180 ° C and bake for 25 minutes (can also use Air-fryer to air-fry at 355 ° F / 180 ° C for 12 minutes).
- During the baking time, you can make custard sauce. Cook the milk and tea bag together and soak the tea bags for 3 minutes.
- Stir the egg yolk and sugar evenly, add the milk tea and sprinkle with cornflour.
- Put the custard sauce back on the stove and cook on low heat until it is thick and you can turn off the heat. Cover the custard sauce with plastic wrap and refrigerate.
- Take out the baked egg tower, decorate the top of the egg tarts with molasses, milk tea custard sauce, boba, and Wafer Roll.
bon appetit
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