Note for myself:
- Great recipe, but try to make the crust thinner. Assuming that way, the crust will be crispier. But lovely crust! It gets removed easily.
- I halved the recipe for both the crust and the filling. The filling fills up just right (nothing extra) making 8 egg tarts.
- I baked at 170degC for 25min in my Fotile oven (mode: no fan on, but bottom and top heat on), but the filling was still wobbly. Baked for another 5min, and they come out looking a little brown on a few of the egg tarts. I would think maintain the temp and bake for a total of 28min, it should be okay. Note: this is only for my own reference. Different oven differs.
- I reduced the sugar content of the filling by 10g. The sweetness was just right.
- I would omit using vanilla essence or I would use real extract from vanilla bean pod.
- I used disposable aluminium foil tart pan. It's time I get some real tart pan for next bakes.
Hohohooo.. I quickly jot down these notes for my own referral so that I can make improvements for my next egg tart bake, which I believe will be very soon. This is a superb recipe. The crust tastes great, with just the right sweetness and butter in it. The filling is good too! I must thank Mui Mui from My Little Favorite DIY for sharing this. She calls this her perfect egg tart. Since it's my first attempt, I wouldn't know which recipe to start with, so I trusted her and attempted her 'perfect' egg tart. It doesn't disappoint me. If you haven't had any favorite recipe for egg tart yet, this is a good one to start with.
Both recipes are by Mui Mui from My Little Favorite DIY, adapted from Wendy from Table for 2.
Recipe for egg tart pastry
- 250g unsalted butter, at room temperature
- 1 egg
- 2tbsp castor sugar (I used brown sugar)
- 400g all purpose flour
- I added a pinch of salt
- In a mixing bowl, beat butter with sugar until fluffy. Add in egg. Mix. Add in flour till it resembles texture of coarse crumb. Prepare a large sheet of cling film. Pour the crumbly dough onto the cling film and bring together to a lump. Let rest for 15 minutes in the fridge.
- If the dough has become too hard from sitting in the fridge. Warm it up just slightly with the warmth of your palm. Roll dough to about 4mm thickness. Cut with a 7cm round pastry cutter (I just used my rice bowl which measures 7cm diameter). Place round dough disks into egg tart tins (I used disposable aluminum foil tin).
- Refrigerate the lined tart tins till they are very firm, for at least 2 hours. (I did mine the night before, and left in the refrigerator, with the whole tray wrapped up in a plastic bag).
Recipe for egg tart filling
- 150g sugar (I used brown sugar)
- 150ml hot water
- 250ml fresh full fat milk
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 3 large eggs and 1 egg white
- Dissolve sugar in hot water. Chill.
- Combine sugar syrup, salt, vanilla extract. Beat eggs lightly (try not to incorporate air) and combine all.
- Sieve egg mixture and pour into a pitcher (for easy pouring), then fill up tart case with egg mixture.
- Bake in a preheated oven at 170degC for 28 minutes.
Half of this recipe made 8 egg tarts.
This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)"