Egg Tarts
Made Egg Tarts today. This popular dessert savory can usually be found on one of those pushcarts in a Cantonese "dim sum" restaurant. In a little cupcake of melt-in-your-mouth pastry crust & yellow egg custard.
Egg Tarts
Makes 14.
Ingredients for Pasty:
150g flour
2 tbsp corn flour
1 ½ tbsp icing sugar
¼ tsp salt
1 egg yolk
100g butter
Method: for pastry:
1. Sift flour, salt, icing sugar & corn flour together.
2. Rub butter lightly into sifted flour till mixture resembles breadcrumbs.
3. Add egg yolk to form a dough. Chill dough in refrigerator for ½ to 1 hour.
4. Roll dough out thinly and cut to line greased patty tins.
5. Prick pastry with a fork and brush with egg white.
6. Bake in a preheated oven at 180 ºC for 20 minutes or till golden brown
Ingredients for custard:
2 eggs
1 tbsp of condensed milk
Pinch of salt
100ml of evaporated milk
200ml of water
2 tbsp sugar
½ tsp of vanilla essence
Method for custard:
1. Beat eggs, condensed milk and salt lightly in a bowl.
2. Heat evaporated milk with water and sugar. Set aside to cool.
3. Pour gradually into the egg mix.
4. Add vanilla essence and strain.
5. Slowly spoon egg mixture into patty tins.
Egg Tarts
Makes 14.
Ingredients for Pasty:
150g flour
2 tbsp corn flour
1 ½ tbsp icing sugar
¼ tsp salt
1 egg yolk
100g butter
Method: for pastry:
1. Sift flour, salt, icing sugar & corn flour together.
2. Rub butter lightly into sifted flour till mixture resembles breadcrumbs.
3. Add egg yolk to form a dough. Chill dough in refrigerator for ½ to 1 hour.
4. Roll dough out thinly and cut to line greased patty tins.
5. Prick pastry with a fork and brush with egg white.
6. Bake in a preheated oven at 180 ºC for 20 minutes or till golden brown
Ingredients for custard:
2 eggs
1 tbsp of condensed milk
Pinch of salt
100ml of evaporated milk
200ml of water
2 tbsp sugar
½ tsp of vanilla essence
Method for custard:
1. Beat eggs, condensed milk and salt lightly in a bowl.
2. Heat evaporated milk with water and sugar. Set aside to cool.
3. Pour gradually into the egg mix.
4. Add vanilla essence and strain.
5. Slowly spoon egg mixture into patty tins.
posted by Jasmine Riko at 9/20/2005 07:34:00 PM
4 Comments:
hi ja ur egg tarts look really yummy! was thinking of trying them myself. could i ask what we r suppose to do after pouring the custard into the baked crusts? these need to be baked in order for the custard to set rite? for how long n at what temperature? how do u prevent the custard tops from burning?
thanks heaps!
I would like to know also after pouring the custard the crusts, what are we suppose to do?..?...? Firstly the skin is to be baked blind, and the custard is never mentioned in the later stage.
Please give the full recipe.
Thanks
Hi,
I happened to pop by ur blog and saw two unanswered comments. I believed the last bit of the recipe is to bake the custard again for a couple of mins (say ~10mins) till it hardens. note that the pastry is not fully cooked else they will be burnt when the custard is still not ready yet
The method is incomplete.. it didnt say what to do after filing in the custard.. My pastry were overbaked... because of the miss out step not mentioned by the author..
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