Egg Tart

I love having Egg Tarts but seldom bake them myself. My kneading is not so good but overall the texture and fillings are very satisfying. This is a last minute bake as I am craving for it. One of my favourite Dim Sum dishes that I will always order. The pictures are not well taken and the tarts are not pretty but the taste is good.

                                         

                       

Recipe source : christinesrecipes

Ingredients for crust: 

• 200g plain flour
• 25g cake flour
• 125g  butter
• 55g icing sugar
• 1 egg, whisked
• a dash of vanilla extract

Methods for making crust:

• Cream butter and sugar using medium speed till smooth, light and fluffy.
• Add in whisked egg slowly over low speed. Add vanilla extract and mix well.
• Sift in flour and combine well. Knead into dough.
• Roll the dough to 1/2cm thickness. Cut dough with a cookie cutter. Line dough in the middle of tart tins.Lightly press the dought with your thumbs. Trim away any excess dough.

Ingredients for Csutard:

• 2 eggs
• 70g caster sugar
• 150g hot water
• 75g evaporated milk
• 1/2 tsp vanilla extract

Method making custard: 

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method baking tarts: 

• Preheat oven to 200C.
• Bake tarts for 10 to 15 mins till the edges are lightly brown. 
• Lower the heat to 180C. 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 until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and

hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.