No part of this website may be reproduced or distributed, commercially or domestically, without prior written permission of its owner. VAT is not applicable unless stated otherwise.Īll products, product images, brands, logos, trademarks and registered trademarks are property of their respective owners and are protected under international copyright laws. All products are subject to availability. Photographs are for illustrative purposes only and may not resemble final product. Prices are based on the (biannual) main Hopwells catalogue. Promotional products are featured in the (quarterly) Love Food supplement. If the toothpick falls, bake the egg tarts a little longer. If the toothpick can stand upright, the egg tarts are ready. To check if the egg tarts are ready, insert a toothpick into the centre of the egg tart. Bake in the oven at 160☌ for around 25-30minutes. Although the information on our website is as accurate as possible, we reserve the right to alter products, product information & prices without prior notice. Fill each tart shell with egg custard mixture, up to 90 full. Hopwells do not endorse, nor are responsible, for content/behaviour of external links. We have detailed allergen information for each of our products – please contact us to request.Ĭopyright © 2019 Hopwells, all rights reserved. You are responsible for displaying allergen information to customers in a way that conforms with law. On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Without blind-baking, the crust would be too soggy.Always check that the product label is correct at time of delivery. 3 large eggs 1 teaspoon vanilla extract ¼ teaspoon salt ¼ teaspoon ground or freshly grated nutmeg Instructions Preheat the oven to 400☏ (200☌). With a liquid filling like custard, blind baking the crust ensures it’s crisp, flaky, and sturdy enough to support the filling. Blind bake the crust before adding the filling.You know you’ve added enough water to the dough when a small handful of the crumbly dough holds together when pinched with your fingers. Add the ice water one tablespoon at a time.Don't fret if you don't have a food processor pie dough is easy to mix by hand with a pastry cutter or just the tips of your fingers. A food processor makes quick work of preparing a pie crust and cuts the butter into the flour without melting it.Chilled dough is much easier to roll out and better maintains the distinct layers of butter in the dough. This extra time in the fridge not only chills the dough but also allows the flour to hydrate and the gluten to relax. Make ahead: After mixing the dough, refrigerate it for at least one hour before rolling.This prevents the butter from melting into the flour during mixing so you can achieve a flakier crust. An egg tart is a small pastry dessert considered a staple in a few global cuisines, including Portugal and China. It can help to dice the butter ahead of time, then chill or freeze it for 20 minutes before mixing the dough.
Keep it cold: Mixing the dough with cold ingredients and chilling the mixed dough before rolling will help create an extra flaky crust that’s a breeze to roll out.
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