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
Method:
- 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 eggs
1/2 tbsp condense milk
Pinch of salt
50ml evaporated milk
100ml water
1 tbsp sugar
1/4 tsp vanilla essence
Method:
- 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.
These look great! I'm inspired to try them just by looking at the pics :)
ReplyDeleteYes, please try them. Let me know how they turn out & how you like them. ;)
ReplyDeleteYour egg tart looks yummy and easy to make . Will try it. thanks for the recipe.
ReplyDeleteSure Angiekyl, let me know how they turn out. :)
ReplyDeleteHi!! =)
ReplyDeleteim goin to try out ur egg tarts later on....thanks for the recipe!!
Have fun trying them Big-Girlicious, let me know how you like them. :)
ReplyDeletehello..
ReplyDeleteso sad..mine didnt turn out nice..
i tink i baked it for too long..
HEHE..shame shame~~
can come to my blog? hehe..thanks!
Hi, I am just wondering if the custard uses only 1 egg or is it a typo??
ReplyDeleteHi preciousgurl,
ReplyDeleteNope, no mistake there, it is only 1 egg. :) Happy bakes and welcome to my blog.
Thanks Bee. One more question, is the base the pastry (layered type) and not the cookie type? I like the pastry type. Thanks.
ReplyDeleteWell, my recipe is the cookie type since my daughter likes it. Furthermore, the pastry type requires a lot more work, meaning you will need to prepare water and oil dough plus the rolling etc.
ReplyDeleteHi Honey Bee Sweets,
ReplyDeletei try out the recipe...
but i hav no idea y the pastry become hard. is it because i mix using electric mixer instead of hand tats y become hard? or maybe beat the pastry too long?
the custard is good :)
Hi Cindy,
ReplyDeleteHmmm.... I have not used a electric mixer to make the pastry before, but I don't think it should be a problem. Did you follow the ingredients carefully? Reason is I use this recipe all the time and I make it almost once a month, and the pastry is always crumbly and nice. Anyway, hope the next time you try this, it will turn out better. ;)
Thank you for ur advice.
ReplyDeletemaybe i shall try again :)
hi(: i would like to ask you, can i knead the dough for the crust like 2 days beforehand and fridge it? 2 days later when i knead it for baking, will it not taste nice? thank you!
ReplyDelete