Yesterday I came back from school after lecture and it was raining, and boring. Thus, I decided to bake to kick away the boredom. Wanted to bake something not too time consuming, and egg tart is the one!
Bookmarked this recipe for quite a period of time and finally got into baking it. Initially I was skeptical of the recipe as I couldn't believe that it is so easy to make delicious egg tarts. I was totally wrong! The egg tarts turned out awesome, and i would definitely bake these egg tarts again for friends who didn't have the chance to try it before it was wiped out. Few of my friends tried them and they all gave me compliments! Thank you egg tarts for making today such a happy day for me.
the tarts sitting in the oven
Egg custard filling that is smooth and silky~
Pretty or not?
Adapted from bakingoncloud9
Recipe
Pastry
300g plain flour
2 tbsp custard powder
2 tbsp milk powder (I omitted this as I did not have it)
1 tbsp sugar (I used icing sugar)
50-60g egg (1 egg)
200g butter
Rub-in Method (cold butter)
1. Cut cold butter into small cubes.
2. Combine flour, custard powder and milk powder and mix well.
3. With fingertip, rub in the cold butter, add sugar, mix well. (until they combine and look like bread crumbs)
4. Add beaten egg, mix to form a soft dough (do not knead).
5. Wrap with cling wrap and refrigerate before use.
Filling
280g water
120-140g sugar
200g beaten eggs (3 large eggs or 4 medium eggs)
80g evaporated milk
Few drops pure vanilla extract (optional)
1. Heat up water and sugar till sugar dissolved. Let cool.
2. Add beaten egg, evaporated milk and vanilla extract and mix well.
3. Sieve 3 times. (Or more if you like)
Assembly
1. Roll into ball and press the dough into tart moulds.
2. Pour in the fillings till 80% full.
3. Bake in preheated oven at 180C for 20-25 mins, until tarts turn golden brown.
Additional notes:
1. I omitted the milk powder as I didn't have any milk powder at home. Wanted to find substitutes but because the recipe doesn't call for any water, I couldn't substitutes. (Milk powder + water can be substituted by milk, but I'm not sure how too) Furthermore, I was afraid that the milk taste would too be strong (which some people dislike it) hence i decided to remove it totally, praying hard that it's omission will not do any harm to the recipe. Thank god it works! Guess that milk powder is only added for the taste so it's alright to be removed.
2. Since milk powder was removed I tried to act smart and increased the amount of sugar for the pastry (I was thinking that milk powder is sweet), but it turned out to be a mistake and the tarts were a little too sweet for my family's preference. I would suggest that the sugar level in both the pastry and filling can be reduced. Well, that would lower down the amount of calories as well right? :)
3. I added in approx 1/2tsp of vanilla essence even though it is stated as optional. I like the smell of vanilla! I think it complements well with the egg custard.
4. I sieved the filling for... 5 or 6 times? More is better than less and does no harm right? Just wanted to make sure that the filling will turn out smooth and silky.
5. As originally the recipe is for MINI tarts, the baking duration is shorter. In my case, I baked in regular aluminium tart cases, hence the duration was slightly longer and maybe because the depth of the filling is deeper as well, the filling took longer to be cooked. I used a toothpick to poke into the filling and test if it is cooked.
6. There is another melted-butter method for the pastry (you can refer to bakingoncloud9's for instructions. I prefer the rub-in method :) Not very sure of the difference between the 2 methods.
7. This recipe yields 23 tarts.
Go try baking it yourself and you will taste its awesomeness!
Enjoy!
