Egg Tarts

I love eating Egg Tarts and this recipe from Baking on Cloud 9 has been my first and also trusted egg tart recipe since I chanced upon it a few years back.

I've adapted this recipe to suit my oven and the egg tarts have been well received so far. The ingredients are easily available and the steps are simple, simple and simple.

I usually make a batch of the egg tart pastry and used only what I need, keeping the rest of the pastry in the freezer unbaked for about 1-2 weeks. This will ensure that I can satisfy my cravings for freshly baked egg tarts for the next 1-2 weeks! (Lol!)

Egg Tarts

makes about 22 tarts

For the Pastry

Ingredients:

300g plain flour

2 tbspn custard powder

2 tbspn milk powder

1 tbspn sugar

1 egg (about 60g)

200g butter

Method:

Rub-in Method (Cold butter) - I used this method

1. Cut cold butter into small cubes.

2. Combine flour, custard powder and milk powder and mix well.

3. With fingertip, rub in the cold butter, add sugar, mix well.

4. Add beaten egg, mix to form a soft dough (do not knead).

5. Wrap with cling wrap and refrigerate before use.

Easy Method (Melted butter) - For reference only

1. Melt butter.

2. Combine all dry ingredients and mix well.

3. Add melted butter and beaten egg.

4. Using a pair of chopsticks mix to form a soft dough.

5. Wrap with cling wrap and refrigerate before use.

For the Filling

Ingredients:

280g water

120-140g sugar

200g beaten egg (3 large eggs or 4 medium eggs)

80g evaporated milk

Few drops vanilla extract (optional)

Method:

1. Heat up water and sugar till sugar dissolved. Let cool.

2. Add beaten egg, evaporated milk and vanilla extract and mix well.

3. Sieve the mixture 3 times.

Assembly

1. Divide pastry dough into balls of 30g and press the dough into tart moulds.

2. Spoon in the fillings till 90% full.

3. Bake in preheated oven at 200ºC for 20 mins.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 ）

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.