So i attempted making egg tarts last weekend and the fact that it was a first attempt and it turned out a success was extremely elating for me. This recipe was was adopted from Miss Tam Chiak’s blog.
- 140g Plain Flour (Unbleached plain flour)
- 1 tbsp Icing Sugar
- 1 Egg Yolk
- ½ Egg White
- 75g Salted Butter (Anchor Brand)
- 75g Castor Sugar or fine sugar
- 75g Hot Water
- 2 Whole Eggs
- 125ml Fresh Milk
- ¼ tsp Vanilla Extract
- a pinch of fine salt
Preheat oven to 180 degrees, fan mode.
Method (for Pastry)
- Mix butter with icing sugar, egg yolk and egg white using a stand mixer.
- Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead and do not over work the dough
- Clingwrap the dough and put it in the fridge for 15mins to let it cool.
- Take the dough out of the fridge.
- Roll individual dough into a ball. Each individual dough should weigh about 38grams.
- Using both palm, press the pastry ball into a flat piece. Line dough in the middle of tart tray and press lightly into it.
- Refrigerate the tart cases for 30mins.
Once you have split your dough, it should look like below in the tart tray. In order to ensure that your egg tart comes out easily after baking, apply some butter in all the holes before pressing the dough into the tray.
Method (for Filling)
- Add castor sugar into hot water and mix until sugar is completely dissolved. Set aside and let it cool.
- Beat eggs with milk, vanilla essence and salt.
- Pour in sugar water and mix well.
- Sift egg mixture TWICE to achieve smooth egg mixture.
- Carefully pour egg mixture into each tart shells.
- Bake tarts for 30mins at 180 degree, fan ON.
After pressing the dough into the above tray, i still had dough left, and since i had no tray, i pressed it into my pie tray. End of my bake, this was what i got, golden brown egg tart! I brought it to office for some of my colleagues to try and the feedback was that it was really good!