Vegetable Chicken Custard Tart

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy vegetable, chicken and egg custard tart recipe. If you are interested, come and learn it now!

1.12 Mix 150g low-gluten flour, 75g corn starch, 4g white sugar and 2g salt in a large bowl. At the same time, put the diced butter just taken out of the refrigerator into the bowl and cut it continuously with a scraper.

2.21 After cutting and mixing the flour and butter, the flour and butter blend together and become granular

3. Mix the beaten egg liquid with milk and pour into the previous step

4. Use a rubber spatula to stir the dough. The dough will be granular at first, and then it will be basically clumping by stirring continuously. It doesn’t matter if there are a few residual particles.

5.12 When the salty pastry dough looks basically clumping but still loose, you can put it into a plastic bag and flatten it. Put it in the refrigerator for at least 1 hour to let it rest and make it easier to roll out.

6.2 After 11 hours, take the dough out of the refrigerator and sprinkle a thin layer of flour on the chopping board. Also sprinkle flour on the surface of the dough. Be careful to prevent sticking when kneading and sprinkle flour frequently. Roll out the dough to a flat surface with a thickness of 0.2-0.3 cm.

Place the 7.6-inch mousse ring on a baking tray covered with baking paper, move the dough into the mold, and fit the dough around and on the bottom tightly without any hanging areas.

8. Use a knife to trim the sides of the tart crust to about 4cm high, put a small piece of baking paper on the bottom of the tart crust, and then place an appropriate amount of clean stones evenly to flatten the tart crust.

9. Put it in the preheated oven, middle and lower layer, bake at 170-180℃. After 20 minutes, take out the stones and the baking paper containing the stones, and bake for another 10 minutes. The tart crust will turn light yellow and is half-cooked.

10. Put 150g of milk in a pot and boil it until it reaches 80 degrees. Turn off the heat, add 20g of butter and melt it. Stir it quickly with a small spoon and let it cool and set aside.

11. Pour 30g egg liquid, 2g salt and 10g low-gluten flour into a bowl and stir quickly with a small spoon or a small whisk.

12. Pour the mixed liquid from the previous step into the milk and butter liquid twice, beating it well each time before adding the next

13. Sprinkle black pepper into the mixture

14. Meanwhile, blanch the vegetables in hot water with a little salt, and cool them in clean water.

15. Put the drained vegetables into the tart crust, put a few chicken sausage slices on the surface, and pour the mixture mixed with black pepper into the tart crust until it is 80% to 90% full. Place in preheated oven, 160-170℃, middle and lower layer, bake for about 30-40 minutes, until the surface is golden and slightly burnt, and the egg liquid is solidified.

Eating out often is not good for our health. The editor recommends you this homemade vegetable, chicken and egg custard tart, which is nutritious and healthy. You may as well try it so that your family can eat more safely and with peace of mind.