Last Sunday morning, I woke up earlier then normal and wondered what breakfast should I make for my dear family and Egg tart just "crack" in my head! Looking through my recipe notebook, I found this nice egg tart recipe which I got it somewhere online....but can't remember where, haha.
I opt to make this pastry tart crust verse puff tart crust being that my girls love pastry tarts more. And I was right, they love the egg tarts, including my husband. :) Anyway, here is the recipe:
Ingredients for the Pastry tart (makes 8 big tarts):
150g plain flour
2 tbsp cornflour
1 1/2 tbsp icing sugar
1/4 tsp salt
1 egg yolk
100g cold unsalted butter, cut into small cubes
- Sift both flours, salt, icing sugar into a mixing bowl.
- Add cold cubed butter and using only fingertips, rub the butter into the flour mixture until it resembles bread crumbs.
- Add the egg yolk and press to form a crumbly dough. Refer to Picture A below.
- Preheat oven to 180°C.
- Scoop about 1.5 tbsp of the dough into the tart tins and press the dough in. Or optionally, you can roll out the dough thinly and cut to line the dough into the pastry tin.
- Using a fork, prick the base of the pastry to prevent it from puffing up when baking.
- Bake the pastry in the oven for 10 minutes.
1/2 tbsp condense milk
Pinch of salt
50ml evaporated milk
1 tbsp sugar
1/4 tsp vanilla essence
- Beat the eggs, add condense milk and salt in a bowl
- In another mixing bowl, add sugar, evaporated milk and water and mix well. Heat up the mixture and let cool for 5 minutes.
- Slowly add the sugar mixture into the egg mixture and mix well and add vanilla essence and strain mixture.
- Carefully pour the custard into the tart shells as shown in Picture B above.
- Continue to bake @180°C for another 12 to 15 minutes until the custard it slightly firm to the touch or not wobbly.
The pastry crust is flaky and sweet, melt in your mouth texture. And the custard is soft and silky and not too sweet. And best eaten when it's still warm.