Saturday, 24 August 2013

Homemade - Egg Tarts

Decided to bake egg tarts for snack during the weekend.

Egg tarts ain't complicated to bake, but rather more time-consuming due to the baking process. And there is one simple recipe I have gotten, enough to make about 20 quantities, depending on the size of your cup liner!

Making the Crust
225g Plain Flour
125g Butter
55g Icing Sugar
1 Egg (whisked)
A dash of Vanilla Extract

Making the Custard
225g Hot Water
110g Caster Sugar
85g Evaporated Milk
3 Eggs
1/2 tsp Vanilla Extract

First step is to make the crust.

Without an electric blender, I made use of a whisk to mix the softened butter and icing sugar together. Once they are thoroughly mixed, pour in whisked egg and a dash of vanilla extract, and blend again.



What's left of the crust-making is the flour. Sift the plain flour and mix it with the mixture above. Knead into dough, and prepare for the making of the custard :)

Next is the making of the custard.

Dissolved the caster sugar in the hot water, and seperately whisked the 3 eggs and evaporated milk. Once done, mixed both mixtures together.

To ensure smooth custard for end result, sift the egg mixture to get rid of the foam.



The troublesome part of all the mixing and blending are all done!

Preheat your oven at 200 degree celsius for about 10 minutes.

In the meantime, scoop a small yet sufficient amout of dough into the cup liner, and press it from the bottom to up, twisting it in one direction (anti/clockwise). Next, pour in the egg mixture into the liner, and send it in for baking.

Bake for 10-15 minutes at 200 degree celsius, till the edges of the crust/dough starts to turn light brown. Then turn down the temperature to 180 degree celsius for about 5-8 minutes for the custard to start puffing up.

Once at this stage, open the oven door for 2-3 minutes, preventing the custard from puffing up too high. Leave the oven door open for another 10-15 minutes while still baking, to have the crust baked thoroughly.



How to ensure your egg tart is done? Put a toothpick in the middle of the custard... If it stands, that means they are ready to be served! But from my experiment, toothpick can stand even though the custard is still a little in liquidity state. So ensure that the custard has become jelly-like :)

Here is the outcome of my egg tarts!!!





As this is my first time baking egg tarts, my crust is not of perfection nor market standard. But overall, it is still a successful attempt in terms of taste!

Enjoying every bit of my egg tart :)

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