Egg Tarts Recipe

When I woke up this morning, I saw two pieces of egg tart on the dining table, guess mum bought it for my breakfast because I am egg tart’s fan.Hehe...I was thinking maybe I should try to make the egg tarts myself instead of buying some from bakery. There are two kinds of tart shells; one is puffing pastry-like, the other cookie-like. The one I going to make is cookie like which is my favorites. Here is it!

Egg Tart Recipe

Adapted from Christine's Recipes

Makes about 10-12 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)

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

3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract

Method (making crust):

1. 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.(see picture)
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. 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.
4. 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):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot or measuring cup. Carefully pour egg mixture into each tart shell.(see picture)

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. 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.


Jess said...

how much is 85gm of evaporated milk? or did you just use 85ml?

Cathleen said...

Hello Jess, it's around 3oz. I am using digital scale to measure the evaporated milk. It's more accurate.

Post a Comment