After torturing you for three straight days with my cabbage recipes, I feel so bad that I think I better share with you the egg tarts recipe I tried out for the very first time not so long ago.
Egg tarts have to be one of my favourite non-chocolate desserts or snacks or whatever category you wanna place them in. To me, egg tarts are probably the best pastry ever made…well, except for pineapple rolls. And cheesecake. And…err…never mind. Let’s just say, I absolutely love egg tarts and have been hankering to try making them myself.
So, I did a search and found the Hong Kong Style Egg Tarts recipe from allrecipes.com. Please don’t laugh at my not-so-perfect pastries. It is my first time after all. This is going to be a rather long post so I won’t rattle on so. Here’s the recipe:
Egg Tarts Recipe
For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence
For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk
12 egg tart moulds
1. Grease your egg tart moulds very, very lightly.But you don’t have to if you don’t want to because these moulds are non-stick (or so I was told when I bought it from the baking supply shop).
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
Egg Tart Recipe: Making the custard
6. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg.
7. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well.Add into sugar and water mixture. Stir till well combined.
8. You will need to pass it through a sieve again or like me, use a smaller sieve and pour it into the prepared dough.
9. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
Did I mention that I simply love egg tarts? Especially when it’s hot from the oven. Yum.