Friday, August 27, 2010

Egg Tarts

So being a pastry/custard lovin' chick.
i am completely in love with them egg tarts.

i love the way the custard is soft but not too soft.
the way the pastry crumbles.
i love the feeling you get when your teeth slice through the tart shell and meet the soft, warm egg-center.

i have found many, many recipes online.
even a couple of you-tube videos.

i swear you tube makes the whole deal much easier.
I wouldn't have figured out what my filling was supposed to look like otherwise.

so in the end i found this recipe from Wokking Mum.
It looked simple enough.

i also decide i'll give the flaky pastry a skip this time round. Maybe for when i am feeling a bit more daring and butter-wasting.

apparently for flaky pastry you need two types of dough before you combine them to form the shell.
What is that?

i like my dough simple and...

i made a couple in tart moulds and another dozen in muffin liners.

i used the muffin liners because i was lazy to clean up the tart moulds again.
But really, it was a pretty brilliant idea.

This way they fit real nice in a lunchbox which i could bring to school!

so overall, pretty good reviews.
i hope people weren't just being nice, though.

But i have a couple and i am feeling quite proud.
But then again, you like anything you bake.

So try it out.
really cool.
Chinese egg tarts FTW!

recipe from Wokking Mum:

Ingredients for Crust:
  • 340g Top Flour
  • 230g Butter
  • 70g Caster Sugar
  • 1/2 Beaten Egg
Ingredients for Egg Custard filling:
  • 3 Eggs
  • 80g Caster Sugar
  • 70ml Milk (I use Fresh Milk)
  • 230ml Water
How to do it:
  1. Beat butter and sugar until creamy.
  2. Add egg into mixture and mix until combined.
  3. Add flour and mix into a dough.
  4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
  5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
  6. Set aside.
  7. Whisk eggs and sugar until think and creamy.
  8. Add milk to mixture and continue to whisk until combined.
  9. Add water gradually and continue to whisk together.
  10. Pour into mould tart dough.
  11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
  12. Remove from mould by turning the mould upside down.


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