Happy year of the monkey! I'm ready to start it on a high note! Mom says the year of the monkey is particularly auspicious for new passion projects. The monkey is agile, creative, rebellious, a little mischievous--and I'm totally feelin' that energy. Got my fingers crossed for a new year that's wild, wildly prosperous, and chill AF.
This year I'm remixing the standard Hong Kong-style egg tart by adding a torched sous weed caramel on top. The recipe is a little more time consuming but well worth it!
Dank Dulce de Leche Egg Tart
Serves 6
Ingredients:
• 1/4 cup Sous Weed Dulce de Leche
• 3/4 cup AP flour
• 7 Tbsp butter, salted
• 3 eggs, room temperature
• 1/4 cup condensed milk
• 1/4 cup sugar, and 1/2 Tbsp
• 1 Tbsp cold water
• 1/2 cup hot water
• 1/2 tsp vanilla
• 1/8 tsp salt
• Garnish with Maldon Salt, optional
Directions:
1. In a bowl, combine flour, salt, and 1/2 Tbsp sugar. Add room temperature butter and gently mix with your hands until the flour mixture is grainy with butter chunks.
2. Add in cold water to bring the dough together. Roll into ball. Cover and refrigerate for 20 minutes.
3. Turn out the dough on a lightly floured board and roll into a 9" circle.
4. Prepare a 7 7/8” non-stick tart pan and drape the dough into the pan. Press the dough in and pinch off the excess dough. Refrigerate.
5. While the dough is resting, prepare your filling. Dissolve 1/4 cup sugar in the hot water. Then whisk in eggs, condensed milk, and vanilla.
6. You don’t want any bubbles at all in your egg mixture, get a fine mesh strainer and strain the egg mixture through. This is a very important step.
7. Preheat your oven to 400ºF (200ºC).
8. Pour the egg mixture into the tart shell about 80% full and very carefully transfer into the oven. Bake for 15 minutes and then reduce the temperature to 350F for another 15 minutes.
9. Remove egg tart from oven and pour your dank dulce de leche top. Smooth it out with a small spatula or butter knife. You can then brulee the top with a blowtorch if you want. I like to finish it off with a sprinkle of finishing salt like Maldon.