My
dad bought me this new Cantonese cookbook by Christine Ho: Easy
Recipes. The first recipe I tried was egg tarts and they turned out pretty
well and were easy to make! I used Pillsbury Mini Pie crusts and baked them in a
muffin tin. This recipe made 9-10 egg tarts. This is the second Egg Tart recipe
that I have tried. Here is the first
Egg Tart recipe I tried that my mom taught me.
Update: Split the custard batter to make 3 flavors (ube, pandan, and vanilla) by combining all ingredients for the custard except vanilla extract. I split the batter into 3 bowls and added a little vanilla extra to one bowl, pandan extract to a second bowl, and ube extract to the third bowl.
Here is what I did:
·
Dissolved 70 gm sugar with 150
ml hot water and set aside to cool
·
Combined 2 eggs, 75 ml
evaporated milk and ½ tsp vanilla extract (if 3 flavors, split batter into 3 bowls and add different extracts then)
· Combined the sugar+water and egg mixture
·
Line with muffin/cupcake liner and then added mini pie crusts.
·
Poured filling into pie crust
·
Baked at 400 for 10 min
·
Baked at 350 for another 12-13.
Watch for when the egg tarts start to puff up.
Ingredients
Crust
200
gm plain flour
25
gm cake flour
125
gm butter
55
gm icing sugar
1
egg, whisk
a
dash vanilla extract
Custard
2
eggs
70
gm caster sugar
150
ml hot water
75
ml evaporated milk
½
tsp vanilla extract
Instructions
Crust
1.
Place
butter at room temperature until softened. Cream the butter and sugar with an
electric mixer over medium speed until the mixture is smooth, fluffy and light
in color.
2.
Add
in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix
well.
3.
Sift
in flour in two batches, scraping down the sides of the bowl between additions
with a spatula, and make sure all ingredients combine well. Knead into dough.
(see picture)
4.
Roll
out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is
just a bit smaller than your tart tin in size. Line dough in the middle of tart
tins, one by one. Lightly press the dough with your thumbs, starting from the
bottom then up to the sides. While pressing the dough, turn the tart tin
clockwise/anti-clockwise in order to make an even tart shell. Trim away any
excess dough.
Custard
1.
Add
sugar into hot water, mix until completely dissolved.
2.
Whisk
egg with evaporated milk and vanilla extract. Pour in sugar water. Mix well. Update: if 3 flavors, don't add vanilla extract yet. Split into 3 bowls and then add a little ube, pandan, and vanilla extract in separate bowls.
3.
Sift
egg mixture to get rid of any foam into a tea pot. Line cupcake pan with cupcake lines and then add mini pie crust. Carefully pour egg mixture
into each tart shell.
4.
Method
(baking tarts):
5.
Preheat
oven to 200C (400 F). Position rack in lower third
of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown. (Baked 10 min)
6.
Lower
the heat to 180C (350 F). Keep an eye on them. Once you
see the custard being puffed up a bit, pull the oven door open about 2 to 3
inches. Bake for another 10 to 15 minutes (baked ~12-13 min)
until the custard is cooked through. Just insert a toothpick into the custard.
If it stands on its own, it’s done.
Notes：
§ Placing tarts at the lower rack
in oven could cook crusts easily before the egg custard being heated up too
quickly. (My oven will automatically turn on the heater at the bottom when it
turns to “bake mode”. It’s better to check the menu of your own oven and know
how your oven is designed.)
§ At the very last stage, pull the
oven door open a few inches. This method is to avoid custard from being puffed
up too high. The custard would collapse once they are cooled down otherwise.
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