Egg Tart Slice Recipe - with a citrus twist

 

Egg Tart Slice with a twist

I had an abundant delivery of yellow grapefruits and lemons so I decided to make some kind of dessert with them. Being Cantonese I thought of egg tarts but with a twist... For the video please click below otherwise read on for the recipe.

https://youtu.be/j2PI4VbErb8

Ingredients:

Base:

125g butter, softened

1/4 cup sugar

1/4 tsp salt

2 cups flour 

Filling:

6 eggs

zest of 1 yellow grapefruit

1 cup flour

3/4 cup sugar

1 cup yellow grapefruit juice

Jelly Topping:

1 cup water

handful of agar strands

1/4 cup sugar

1/2 cup lemon juice

couple drops of yellow food colouring

Method:

To make the base cream together the butter and sugar.

Add flour and salt.

Mix until combined and forms a dough.

Roll out to about 3mm thick.

Place inside a baking tray lined with non baking paper. Ensuring the whole bottom of the tray is covered with base mixture.

Prick base with a fork.

Bake in preheated oven at 180 degrees celcius for 25 minutes.

Remove from oven.

To make the filling, add all ingredients to a bowl and whisk together until thoroughly combined.

Gently pour filling onto the top of the base and return to oven for 30 minutes or until the filling is set.

Remove from oven and once cool enough to handle remove the slice from the oven tray and place on a cooling rack to cool.

Once cooled, dust with icing sugar and cut into squares - omit this step if placing jelly on top.

To make the jelly topping, bring to the boil water and agar strands, keep stirring whilst it comes to a boil.

Once rapidly boiling, add the sugar and stir.

Bring to the boil and add lemon juice.

Bring to the boil and add food colouring.

Remove from the heat to cool slightly then pour onto a flat baking tray or plate to set in the fridge.

Once set, cut the jelly into squares and place on top of square portions of egg tart slice.

Tips:

Feel free to use an electric mixer if you have one to make the base would be quicker than doing it by hand like I did.

The filling might bubble as it bakes, usually it will settle back down as it cools. Feel free to pop the bubbles with a sharp knife to help it along if you like.

The jelly is quite soft and fragile so I like to keep it in the fridge, then just before serving, placing a square on top of a piece of egg slice.

Enjoy!

Mel Crafting.