Hi
Zoe
could witness how many times I had attempted to make egg tarts. Finally, I had succeeded in making it.
Look
at these beautiful egg tarts. Did the
photo speak for itself? These wobbly egg
fillings, was not sweet at all. It’s
soft but still holds its shape. It had
smooth and silky texture and the aroma, when hot from the oven, would make you
mouth-watering and it really melted into the mouth almost instant.
You
know what? The first few times when I
made these tarts, it was a complete failure.
I couldn’t remove the tarts from the mould as they were all stuck to
it. My children and I tried “shaking” and
hoping it would fall off and they even tried tapping the mould with the spoon!
Some bloggers have advised “knocking” against the table top. But no matter what method I had tried, it
simply refused to budge. My children had
given up and they decided to eat it directly from the mould. LOL!
After
so many attempts, I have finally understood how was it like to remove the tarts
from the mould without much effort. There’s
no special trick or secret recipe to it.
Zoe
highlighted many things to me and one of them was whether did I roll out the
dough. Haha! Gotcha! This was the step which I skipped! It didn’t seem significant at first, but this
was the reason my egg tarts were failing miserably…
What
I took away from this experience is that there is no easy way out and every
step that each recipe mentioned has its purpose.
Here
you go, the recipe adapted from Christine
Ho, a very popular Hong Kong bloggers.
I got one of her cookbook Easy
Recipes – A Selection of Simple Classics, during my last Hong Kong trip.
HAPPY BAKING!
INGREDIENTS
Crust
200g plain flour / all purpose flour
25g cake flour1
125g butter
65g caster sugar (I reduced it to 35g)
1
no. egg, lightly whisked
A
dash vanilla extract
Custard
2
nos. eggs
70g caster sugar (35g)
150ml hot water
75mil evaporatoed milk
METHODS
Custard
Fillings
Add
sugar into hot water, mix until completely dissolved. Let it cool down.
Whisk
the egg with evaporated milk, Pour in the sugar water and vanilla extract. Mix well.
Sift
the egg mixture to get rid of any foam.
Crust
Place
butter at room temperature until softened.
Beat the butter and sugar with an electric mixer over medium speed until
the mixture is smooth fluffy and light in colour.
Add
the whisked egg, half at a time. Beat at
low speed. Add vanilla extract, mix
well.
Sift
in the flours in two batches, scraping down the sides of the bowl between
additions with a spatula, and make sure all ingredients are combined well. Knead into a dough.
Roll
out the dough to 0.5mm in thickness. Cut
dough with a tart tin or a cookie cutter that is just a bit small than your 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 the sides. While pressing the dough, turn the tart in
clockwise / anti-clockwise in order to make an even tart shell. Trim away any excess dough2.
Preheat
oven to 200ºC. Position rack-in the
lowest part of the oven3.
Carefully
pour in the fillings into each tart shell.
Bake for 10-15mins until the edges are lightly brown.
Reduce
the heat to 180ºC. Keep an eye on
them. Once you see the custard puffing
up a bit, pull the oven door open ajar about 2-3 inches4. Bake for another 10-15mins until the custard
is set5. Check by inserting a
toothpick into the custard. If it stands
on its own, it is cooked.
TIPS
1If cake
flour is not available, you can use plain flour only, 225gm in total.
2The buttery
shortcrust pastry is the perfect crumble.
Do not make it too thick or bake it for too long as it might turn hard.
3Placing the
tarts on the lower rack in oven can help baking the crust bottom properly
before the custard gets heated up too quickly.
4At the very
last stage of baking, pull the oven door open a few inches. This method is to avoid the custard from
becoming puffed too high. Otherwise, the
custard would collapse once it cools down.
5The power and design of every oven is
different. Please refer to your own
manual.
Cook-Your-Books is organised
and hosted
I’m also linking this post to Little Thumbs Up and the theme for
August is Flour . Little Thumbs Up is organised by Zoe from Bake for Happy Kids,
Doreen from My Little Favourite DIY and for August, it is hosted
by Diana from the Domestic Goddess Wannabe.
Amy , your tarts look beautifully-baked ! Glad that your kids didn't have to eat it from the mould this time lol
ReplyDeleteHi Amy, Your egg tarts looks so scrumptious! I prefer my crust to be more golden brown and I never roll my crust and they always fall out on their own lol!
ReplyDeleteHi Amy,
ReplyDeleteYour egg tart looks perfect! And beautiful lovely colour! Wish I have a few right now for my midnight snack!
Thanks for linking to CYB!
p/s : did not see your link there! :)
"Ontem foi embora.Amanhã ainda não veio. Temos somente hoje, comecemos!!!Qualquer ato
ReplyDeletede amor, por menor que seja, é um trabalho pela paz" (Madre Teresa de Calcutá)
Um grande abraço, Marie.
Hi Amy,
ReplyDeleteYou made it!!! HURRAY!!!!
I had lots of problems when I was baking my egg tarts and can see your pain of not baking successful egg tarts... LOL! I love to try these made from Christine Ho's recipes too :D
Zoe
hi amy, great work! i know how excited it is baking a successful batch of egg tarts...it's been so long too i last baked mine. Too lazy!
ReplyDeleteHi Amy, wow! Your hard work really paid off!
ReplyDeleteHi Amy, can I know what size the tart mould u r using? how many tart mould do i need?
ReplyDelete