Monday, May 31, 2010

Egg Tart

When you're away from home and being a foodie just like I am, you'll try your utmost best to bring the bakeanista in you out to help satisfy your cravings. Yes, believe it or not, I baked these pretty egg tarts!

Egg Tart
Recipe adapted from Cooking Crave and modified by The Bakeanista

(A) Pastry Crust
230g butter
70g sugar
1/2 egg, beaten
340 g plain flour, sifted
1/4 tsp vanilla essence

(B) Egg Custard
3 eggs
80g sugar
1 tbsp custard powder
70g fresh milk
230ml water

1) Pastry crust: Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined. Add in sifted flour and mix into a pliable dough. Wrap the dough and chill for 30 minutes while preparing the egg custard.

2) Egg custard: Whisk together eggs, sugar and custard powder until thick and creamy. Add milk to the mixture and continue to whisk until well-combined. Add water gradually and continue to whisk together. Set aside.

3) Now the crust dough should be ready. Weight dough into 30g each (for 5cm mould). Roll it into ball, flattened it with our palm and press it into egg tart's mould. It should be about half a centimeter thick.

4) Spoon the custard fillings into a pot for easy handling and to ensure not to drop the filling mixture at the side of the crust as it will turn brown when baking.

5) Pour egg custard in until almost to the rim (about 80% full), taking care not to let it overflow to the edge.

6) Bake the tarts in preheated oven at 160 degrees Celcius for 25 minutes, until crust is slightly brown and the egg custard is set. Wait till it's cool before turning the mould upside down to remove them.

7) Nom nom nom! ;) *slurps*

I am so proud of myself! They tasted just as good as they look. ;D

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