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Saturday, 17 February 2018

Egg Tarts

Usually when my teenage niece came home from school, she will immediately head to the pantry to look for food or snack to munch. Kids when they are in their growing age, they will constantly looking for food to eat.

Being a good aunt,  and as I know she loves egg tarts I made this for her.

This recipe is very simple in ingredients; much better than the previous recipe I made years back.


Egg Tarts
(Makes 12)

Ingredients
Pastry
  1. 150g Butter
  2. 2 tbsp Icing Sugar
  3. 280g Plain Flour or All purpose flour
  4. 2 Egg Yolks
  5. 1 Egg White
Filling
  1. 140g Castor Sugar or fine sugar
  2. 150g Hot Water
  3. 4 Whole Eggs
  4. 250ml Fresh Milk
  5. 1/2 tsp Vanilla Extract
  6. a pinch of fine salt
Method (for Pastry)

With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.

Fold in the flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined).

Wrap the dough in a clingwrap and refrigerate for 20 minutes.

Take the dough out of the fridge.  Divide the pastry into 12 equal portion (about 38g each)

Roll individual dough into a ball. Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture.

Refrigerate the tart cases for 30mins.
Method (for Filling)

Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.

Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.

Sift TWICE the egg mixture to achieve a smooth egg mixture.

Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells.

Bake tarts for 25mins at 180°C.



Recipe sourced from Annielicious








This egg tart recipe indeed a keeper as I have made this numerous times.
I hope you will give this a try.




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