Air Fryer Salted Egg Custard Tarts

 

Salted Egg Custard Tarts: Salty & Sweet Delight

This recipe creates a luscious custard tart with a delightful surprise of savoury salted egg yolks nestled within. The creamy sweetness of the custard beautifully complements the rich, umami flavour of the salted egg, making for a truly unique and irresistible treat.

Yields: 6-8 small tarts

Prep time: 30 minutes (plus chilling time for pastry)

Cook time: 20-25 minutes

Ingredients:

For the Shortcrust Pastry:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water

For the Salted Egg Custard Filling:

• 3 large egg yolks
• ¼ cup granulated sugar
• 1 cup heavy cream
• ½ cup whole milk
• ½ teaspoon vanilla extract
• 2-3 cooked salted egg yolks, halved or quartered (depending on the size of your tart moulds)

Equipment:

• Tartlet moulds or muffin tin
• Food processor (optional, for pastry)
• Large mixing bowl
• Fork
• Small saucepan
• Whisk
• Fine-mesh sieve
• Baking beans or pie weights (optional)

Instructions:

1. Make the Shortcrust Pastry:

• By Hand: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs¹ with some pea-sized pieces of butter remaining.² Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to over-mix.
• Using a Food Processor: Combine the flour and salt in the food processor and pulse a few times. Add the cold butter and pulse until the mixture resembles coarse crumbs. With the motor running, gradually add ice water through the feed tube until the dough just comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.³

2. Prepare the Tart Shells:

• On a lightly floured surface, roll out the chilled pastry to about ⅛-inch thickness.
• Using a round cutter slightly larger than your tartlet moulds, cut out pastry circles.
• Gently press the pastry circles into the tartlet moulds, trimming any excess dough from the edges. Prick the bottom of each pastry shell with a fork.
• Blind Baking (Optional but Recommended for Crispier Crust): Line the pastry shells with parchment paper and fill with baking beans or pie weights. Bake in a preheated oven at 180°C (350°F) for 10 minutes. Remove the parchment paper and baking beans and bake for another 5 minutes until the edges are lightly golden. Let cool slightly.

3. Prepare the Salted Egg Custard Filling:

• In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
• In a small saucepan, heat the heavy cream and whole milk over medium heat until just simmering around the edges. Do not boil.
• Gradually whisk the warm cream mixture into the egg yolk mixture, a little at a time, to temper the eggs and prevent them from scrambling.
• Stir in the vanilla extract.
• Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

4. Assemble and Bake the Tarts:

• Place the halved or quartered salted egg yolks evenly into the bottom of the pre-baked (or unbaked) tart shells.
• Carefully pour the custard filling over the salted egg yolks, filling each tart shell almost to the top.
• Bake in a preheated oven at 160°C (320°F) for 20-25 minutes, or until the custard is just set and slightly jiggly in the centre. The edges of the pastry should be golden brown.

5. Cool and Serve:

• Let the tarts cool in the moulds for about 10-15 minutes before gently removing them.
• Serve the salted egg custard tarts warm or at room temperature.

Tips:

• Quality Salted Eggs: Use good quality cooked salted eggs. You can usually find them in Asian supermarkets. Ensure they are fully cooked before using.
• Adjust Saltiness: The saltiness of the tarts will depend on the saltiness of your salted eggs. If they are particularly salty, you might want to use fewer yolks or smaller pieces.
• Pastry Tips: Keep all your ingredients cold when making the pastry for the best flaky texture. Don't overwork the dough. Chilling the dough is crucial to prevent shrinking during baking.
• Blind Baking: Blind baking the crust ensures a crispier bottom and prevents the custard from making it soggy. If you skip this step, the baking time might need to be slightly adjusted.
• Custard Consistency: The custard should be smooth and not overly thick before baking. Straining it removes any lumps and ensures a silky texture.
• Doneness Check: The custard is done when the edges are set and the centre jiggles slightly when gently shaken. It will continue to set as it cools.
• Variations: You can experiment by adding a pinch of nutmeg or a drop of almond extract to the custard for a different flavour profile.
• Storage: Store leftover salted egg custard tarts in an airtight container in the refrigerator for up to 3 days. They can be gently reheated in a low oven if desired.