Saturday, October 30, 2010

Egg Tarts

I love Egg Tart since young.  It's a must when I go "Yum Cha".  Below are Hong Kong style egg tarts with the shortcrust pastry.  I must find some time to try out Portuguese egg tarts with the puff pastry. I love the crust to be crispy & the egg custard to be soft.

(Make about 10-12 egg tarts)

Ingredients for the crust: 
225 gm plain flour
125 gm butter (soften)
55 gm sugar
1 egg (whisked)
1/4 tsp of vanilla extract

  1. Cream the butter and sugar till is smooth, fluffy and light in color.
  2. Add in whisked egg, half at a time and vanilla extract, mix well.
  3. Sift in flour and make sure all ingredients combine well. Knead into dough.
  4. Roll out the dough to a 1/2 cm thickness.
  5. Cut and Line dough in the middle of tart tins, one by one.
  6. Lightly press the dough with your thumbs, starting from the bottom then up to the sides.

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

  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.
  4. Carefully pour egg mixture into the tart shell.

  1. Preheat oven to 170C.
  2. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
  3. Once you see the custard puffing up, pull the oven door open about 2 to 3 inches.
  4. Then bake for another 10 -12 minutes until the custard is cooked through.

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