I've always wanted to make egg tarts but I did not have any tart tins. Therefore I always delayed making them. But when I saw the egg tarts in Wendy's blog, I could not wait to do it there and then. Her photos of them looks damn mouth watering.
The next day, I went to Bonjour and bought the tart tins and started baking it the same day itself.
The ingredients for the egg tarts are simple and I have everything I needed. Butter, flour, sugar, eggs, milk.
l: Pastry needed to be rolled out
r: Pastry in tart tins
Cooking the egg tarts still in tart tins on the wire rack
One thing is that I did grease the tart pans, although Wendy mentioned that it is not a must if you are using aluminum ones. She did not grease them and they could be unmoulded just find. I am too afraid that I may not be able to remove them later. The kiasu me!
I was lucky that out of 14 egg tarts, only 1 of them leaked, and thus I could not remove it from the tart tin. It was stuck. I ended up eating that one with a spoon. The rest of them I was able to remove from the tart tins by using a toothpick as recommended by Wendy.
My crust was too crumbly. I think I made the crust too thin. Next time must mould a thicker crust. But other than that, it tasted lovely. The velvety texture of the egg custard matches so well with the pastry.
Ah-yee said it is as good as the one we eat at dim sum place. *beaming*
Recipe: Egg Tart Recipe (copied from Wendy's blog)
250g plain flour
2 tbsp castor sugar
1 egg yolk
150g cold butter, cubed
150g castor sugar
150ml hot water
250ml milk(1 small pack of milk)
1/8 tsp salt
1/2 tsp vanilla essence
3 large eggs
1 egg white (From the same egg where the yolk was used in the crust)
- Cream the butter with the egg yolk and sugar.
- Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
- Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.
- Lightly press the pastry circles into foil tart cases(I’m lazy to wash up the tart tins).
- Refrigerate the lined foil cases for 2 hours (I left them overnight)
- Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
- Sieve egg mixture and pour into the cold tart crust.
- Bake at 180C for 25 minutes.
Oh you tried this as well.
Only one leaked, and that is very good.
I remember my first attempt when I was a teen, so many leaked. But then that time, I just presed the dough in and didn't roll and cut.
The crust dough is undeniably hard to handle when raw and crumbly when baked, but it's this that makes it yummy. Yeah, do try making the crust slightly thicker next time. It will be less fragile.
But I find my tart tins a little too small. so next time if i make my crust thicker, than i would have to reduce the egg filling.
do u know if they have bigger sized tart tins? or are the size standard besides those mini ones of course.
Can i know how long you leave the tart in the foil before baking ?
Not long. for about 2-3 hrs only if i remember correctly/
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