Levain Egg Tart


Working Method

Tart Shell
  • Beat butter, icing sugar, egg and flour together until form a dough.
  • Line dough in the middle of tart cases, lightly press the dough with your thumbs, in order to make an even tart shell. Trim away any excess dough.

  • Add sugar into 1/3 of milk, mix until completely dissolved.
  • Whisk egg with the rest of milk. Pour in sugar water followed by whipping cream.
  • Pour egg mixture into each tart shell.
  • Bake in a convection oven at 190°C for about 15 minutes.


Complexity level:  

A great egg tart with Sapore Rigoletto and Traviata. 

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.