Well, since I like to eat Egg Tart, I thought I should make the whole thing using crust pastry. There are so many versions/recipes of Egg Tart and since you are starting from the scratch, you have to try out to find which one suits you the best.
Egg Tarts
Recipe sourced from Small Small Baker
Filling:
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk
1. Heat up water and sugar until sugar dissolves. Leave it to cool.
2. Then add in beaten eggs and evaporated milk. Mix well, sieve the egg mixture and set
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk
1. Heat up water and sugar until sugar dissolves. Leave it to cool.
2. Then add in beaten eggs and evaporated milk. Mix well, sieve the egg mixture and set
aside.
Pastry:
300g plain flour
2 tbsp custard powder
2 tbsp milk powder
1 tbsp sugar
1 egg
200g butter
Rub-in Method (cold butter)
Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. Rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.
Pastry:
300g plain flour
2 tbsp custard powder
2 tbsp milk powder
1 tbsp sugar
1 egg
200g butter
Rub-in Method (cold butter)
Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. Rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.
Method:
Divide the pastry dough equally into 20 pieces about 30g each (depending on your mould
Divide the pastry dough equally into 20 pieces about 30g each (depending on your mould
size). Press the dough into tart moulds evenly.
Fill into the tarts till 90% full. Bake in preheated oven at 180C for 20 mins.
What do I think about this Egg Tarts? I like the crust but the custard which I find the egg taste a little too strong in there....
Just nice for my Sunday afternoon tea break........... Care to join me for tea?
