Egg tarts

Thursday, July 9, 2009




Home made Egg Tarts
I had cravings for egg tarts for a while and decided to make some since the weather was terrible and I am 'trapped' at home with my 1 year old son.
The egg tarts turned out to be delicious and my husband had one immediately when he came home after work. He said its better than those we bought from china town. I smiled and gave him a kiss.






Here's the recipe.


Makes about 16 egg tarts (using 8cm wide Tart Mould)

Ingredients of crust:
· 225 gm plain flour
· 125 gm butter
· 55 gm icing sugar
· 1 egg, whisked
· a dash of vanilla extract

Ingredients of custard:
· 4 eggs
· 150 gm caster sugar
· 300 ml hot water
· 110 ml full cream milk
· 1/2 tsp vanilla extract

Method (making the crust):
1. Place butter at room temperature until it is soft. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in whisked egg, half at a time and beat over low speed. Add vanilla extract, mix well.

3. Sift in flour in 2-3 batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.

4. Divide the dough into 2 portions, then using 1 portion and knead into a long roll, cut into 8 small portions equally. Do the same for the other.

5. Press in the pastry into tart tin, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):
1. Add sugar into hot water till sugar is completely dissolved.
2. Whisk egg with milk. Pour in sugar water and mix well.
3. Sift egg mixture to get rid of any foam into a large measuring cup. Pour carefully the egg mixture into each tart mould.


Method (baking tarts):
1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C and keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches.

3. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Tips:
Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly.
At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being overcooked. The custard is meant to be soft and moist.

4 comments:

Doreen said...

Love the crust. Pastry case can be used for several types of fillings. I have also tried with apple fillings. Delicious.I read that using melted butter makes the crust even crisper.
Well done, Emily.
Doreen

Family Borgmeier said...
This comment has been removed by the author.
Family Borgmeier said...

Everyone love to eat this Egg tart. I am so happy that I am able to make it at home. Thanks Emily!

The Antiques Diva™ said...

Hi Emily,
I didn't realize you were blogging! How fun to follow your adventures online!!!
Toma

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