This is not the first time I've attempted egg tarts. As-at-todate this is the third try and the best looking egg tarts of all for my attempts :D The first two attempts tasted good too (different recipes) but not so nice in appearance hahaha....This time round I managed to get the custard right, smooth and wobbly good! The crust though not perfectly shaped but is fine for me as they are buttery and crumbly good! As egg tart is my kids' favourite pastry, I've doubled the original recipe so that it is enough for their snack and breakfast tomorrow!
Lining of the small tart case, the cases are rather shallow, so I've followed Annie's tip on 'building' the dough higher over the edge to contain more filling.
Ingredient (approx 15 small tarts and 4 big tarts)
- 280gm plain flour
- 2 tbsp icing sugar
- 2 egg yolks
- 1 egg white
- 150gm salted butter
- 150gm fine sugar
- 150gm hot water
- 4 large eggs (I'm using 60gm egg size, try using 'Golden Corn Egg' which will give a deeper golden hue to the custard)
- 200ml fresh milk
- 1/2 tsp vanilla essence
- 1/8 tsp salt
- Combine butter, sugar, egg yolk and egg white in a mixing bowl. Using a electric mixer, cream the mixture till light and creamy.
- Add in flour gradually and lightly beat till just combine. Once it is well mixed, using hand to press the mixture together to form a dough. Do not overwork the dough.
- Cling wrap the dough and chill in fridge for 10-15 mins.
- Take the dough out of the fridge. Divide the pastries into equal portions. For my tart cases, small cases I'm using 25gm, large cases using 40gm of dough.
- Roll individual dough into a ball. Place the dough into tart cases and lightly press out to line the cases.
- Chill the lined tart cases for at least 30mins before using.
- Add fine sugar into hot water and mix until the sugar is completely dissolved. Set aside to cool down.
- Beat eggs with milk, vanilla and salt. Pour in cooled sugar water and mix well.
- Sieve the egg mixture TWICE to achieve smooth egg mixture.
- Preheat oven to 180 deg cel. When is ready, remove the tart cases from fridge, pour in egg mixture into each tart shells. Bake for 20-25 mins for small tart, 25-30 mins for big tarts. (I've separately baked the small and big tarts 'cos of the difference in baking duration)
- Cool the egg tarts in mould for 10 mins before unmoulding to serve.
the small egg tart
This is the cross-sectioned of the bigger egg tart...a little overbaked, best to stand at the oven at the few 5 mins to monitor the doneness :)