Saturday, September 17, 2011

Egg Tarts


No.no!! I didn't make these silky smooth egg custard tarts. Where I got the patience to make - make and roll the crust, make the custard, pour into the crust and bake? Simply too much for me to handle. The recipe is from my facebook friend. Sorry peeps!! Can't reveal who is the person. Thank you.


Makes about 12-14 egg tarts 
Ingredients for crust:
225 gm plain flour
125 gm butter
55 gm icing sugar
1 egg, whisked
a dash of vanilla extract
Ingredients for custard:
3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract
Method (making crust):
Place butter at room temperature until softened. 
Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
Add in whisked egg, half at a time, beat over low speed. 
Add vanilla extract, mix well.
Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well.
Knead into dough. (see picture)
Roll out the dough to a 1/2 cm thickness.
Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
Line dough in the middle of tart tins, one by one.
Lightly press the dough with your thumbs, starting from the bottom then up to the sides. 
While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Method (making custard):
Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk. 
Pour in sugar water. Mix well.
Sift egg mixture to get rid of any foam into a tea pot.
Carefully pour egg mixture into each tart shell.
Method (baking tarts):
Preheat oven to 200C. 
Position rack in lower third of oven.
Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. 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. 
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.  
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14 comments:

  1. Oh those tart looks so perfect :) What a simple and delightful treat :)

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  2. I love egg tarts, thanks for sharing. Will try to attempt one day.

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  3. the egg tarts looks terrific. I like it better if the tart have the flaky skin type

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  4. thank you everyone for the comments. I doubt if I can make this although recipe seems made very simplified.

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  5. These tarts looks absolutely delicious....Yummy...

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  6. This is my favorite dessert since I was a child. I have eaten more than my share of egg tarts and it always brings back fond memories of time spent with my mother. I have been trying to collect recipes for Chinese dessert to make for my mom, this is a perfect post for me. They look amazing. :)

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  7. Wonderful comments from everyone, thank you again.

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  8. Love an egg tart! These look perfectly delicious too :) Nice facebook grab! Buzzed

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  9. Yummy! These look delicious! I LOVE desserts and have a sweet tooth, so when I make desserts, if I don't give them to the neighbors....I'll eat them all!

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  10. i never had egg tart,i have to save this recipe to try,,,these tart,sound delicious :)
    Ridwan

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  11. Sometimes the simpler it is the better, they do taste better as well.

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  12. thank you everyone, maybe I myself should give this recipe a try.

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  13. The tarts look terrific :) Loved them

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