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EGG CUSTARD TARTS INSPIRED BY AVATAR THE LAST AIRBENDER

Name: Egg Custard Tarts inspired by Avatar the Last Airbender
Cook time: 7200 s
Total time: 7200 s
Yield: 4 servings
Ingredients: For the Dough; 225 g all purpose flour; 50 g powdered sugar; 9 tbsp unsalted butter; 1 large egg, beaten; For the Custard; 150 ml hot water; 75 g white sugar; 1/2 tsp vanilla powder or 1/2 tsp vanilla extract; 2 large eggs, beaten; 85 ml evaporated milk; For the Dough; 150 g all purpose flour; 1 g kosher salt; 80 ml water; 113 g unsalted butter, softened; For the Custard; 75 ml water (for syrup); 150 g granulated sugar; 1 stick cinnamon; 1/2 lemon peel; 40 g all purpose flour; 1 1/2 cups whole milk; 1/2 tsp vanilla powder or 1/2 tsp vanilla extract; 6 large eggs, yolks only

cook:

2 h

3,971,036 views Avatar: The Last Airbender is rife with delicious-sounding foods that y'all have requested - puffin-seal sausages, fire flakes, sizzle crisps, smoked sea slug - but none sound quite so accomplishable as Aang's favorite food, egg custard tarts. Today we're taking a crack at both the show-accurate version, as well as its origin, the Portuguese pasteis de nata!

4 servings

original

metric

Avatar the Last Airbender Version (Hong Kong Style)

INGREDIENTS

For the Dough

225 g all purpose flour

50 g powdered sugar

9 tbsp unsalted butter

1 large egg, beaten

For the Custard

150 ml hot water

75 g white sugar

½ tsp vanilla powder or 1/2 tsp vanilla extract

2 large eggs, beaten

85 ml evaporated milk

TOOLS

food processor

mixing bowls

tiny whisk

fine mesh sieve

plastic wrap

rolling pin

paring knife

cupcake tin

oven

rimmed baking sheet

measuring cups and spoons

DIRECTIONS

For the Dough

In a food processor, pulse flour, powdered sugar, and butter until the mixture resembles wet sand.

225 g all purpose flour

50 g powdered sugar

9 tbsp unsalted butter

food processor

Add beaten egg and pulse until a soft dough forms. Transfer to a bowl, wrap in plastic wrap and refrigerate.

1 large egg, beaten

mixing bowls

plastic wrap

For the Custard

Whisk hot water, sugar, and vanilla in a mixing bowl until combined.

150 ml hot water

75 g white sugar

½ tsp vanilla powder or 1/2 tsp vanilla extract

tiny whisk

mixing bowls

In a separate mixing bowl, whisk beaten eggs and evaporated milk.

2 large eggs, beaten

85 ml evaporated milk

mixing bowls

Add the water mixture to the egg mixture, whisking thoroughly, and strain through a fine mesh sieve.

150 ml hot water

75 g white sugar

½ tsp vanilla powder or 1/2 tsp vanilla extract

2 large eggs, beaten

85 ml evaporated milk

fine mesh sieve

mixing bowls

For the Assembly

Roll dough on a floured surface with a rolling pin to about 6 mm thickness. Cut into rounds slightly larger than your cupcake tin.

For the Dough

rolling pin

cupcake tin

paring knife

Press the rounds into the tin, leaving a slight overhang above the edges.

For the Dough

cupcake tin

Pour custard into each shell, filling ¾ full. Place the tin on a rimmed baking sheet and bake at 400°F for 10 minutes, then reduce to 350°F and bake for 15 minutes until set.

For the Custard

cupcake tin

rimmed baking sheet

oven

Cool slightly before serving.

Portuguese Version

INGREDIENTS

For the Dough

150 g all purpose flour

1 g kosher salt

80 ml water

113 g unsalted butter, softened

For the Custard

75 ml water (for syrup)

150 g granulated sugar

1 stick cinnamon

½ lemon peel

40 g all purpose flour

1 ½ cups whole milk

½ tsp vanilla powder or 1/2 tsp vanilla extract

6 large eggs, yolks only

TOOLS

mixing bowls

whisk

wooden spoon

fine mesh sieve

plastic wrap

rolling pin

fridge

saucepan

paring knife

cupcake tin

oven

rimmed baking sheet

measuring cups and spoons

DIRECTIONS

For the Dough

Mix flour and salt in a mixing bowl, then add water and mix until a shaggy dough forms. Let rest on a floured surface, covered with a mixing bowl.

150 g all purpose flour

1 g kosher salt

80 ml water

mixing bowls

whisk

Roll dough into a square. Spread softened butter over two-thirds of the dough, then fold in thirds. Rotate, roll out again, and repeat with remaining butter.

For the Dough

113 g unsalted butter, softened

rolling pin

Roll the dough tightly into a log, leaving an edge unbuttered. Seal, wrap in plastic wrap, and refrigerate.

For the Dough

plastic wrap

fridge

For the Custard

In a saucepan, combine water, sugar, cinnamon stick, and lemon peel. Simmer until sugar dissolves, then cool.

75 ml water (for syrup)

1 stick cinnamon

½ lemon peel

150 g granulated sugar

saucepan

In a mixing bowl, mix flour with 1/3rd of the milk until smooth.

40 g all purpose flour

1 ½ cups whole milk

mixing bowls

wooden spoon

Heat the remaining milk in the saucepan until just simmering, then add the flour mixture, whisking constantly until thickened.

1 ½ cups whole milk

saucepan

whisk

Off heat, stir in the syrup and vanilla. Add the egg yolks while whisking to form a smooth custard. Strain through a fine mesh sieve.

½ tsp vanilla powder or 1/2 tsp vanilla extract

6 large eggs, yolks only

saucepan

fine mesh sieve

mixing bowls

For the Assembly

Preheat your oven to 500°F with your baking sheet inside.

oven

rimmed baking sheet

Slice dough into pieces. Press each piece into a cupcake tin, creating a swirl pattern up the sides.

For the Dough

paring knife

cupcake tin

Fill each pastry shell ¾ full with custard. Bake on a preheated baking sheet in a 500°F oven until the custard is puffed and the pastry is golden brown.

For the Custard

For the Dough

cupcake tin

rimmed baking sheet

oven

Cool slightly before serving.

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