And here is my version of black sesame pastry egg tarts!
BLACK SESAME PASTRY EGG TARTS
(Makes 6)
Ingredients
Pastry
75g butter
1 tbsp Icing Sugar
120g plain flour or all purpose flour
20g black sesame powder
1 egg yolk
1/2 egg white
1 tbsp Icing Sugar
120g plain flour or all purpose flour
20g black sesame powder
1 egg yolk
1/2 egg white
Filling
55g or 60g
castor sugar/ fine sugar
75g hot water
2 whole eggs
125ml fresh milk
Pinch of fine salt
75g hot water
2 whole eggs
125ml fresh milk
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 black sesame powder and 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 8 to 10 equal portion (about 30g 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.
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.
Well if you asked me how is the taste of this tart, I have already baked twice ..... and I do love the black sesame pastry.
Do give it a try if you love black sesame fragrant taste and egg tarts!
Any left over, the next day you can lightly toast bake it in your oven toaster.
