Friday, June 20, 2014

My first egg tart

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
  1. 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.
  2. 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).
  3. 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
  1. Dissolve sugar in hot water. Chill.
  2. Combine sugar syrup, salt, vanilla extract. Beat eggs lightly (try not to incorporate air) and combine all.
  3. Sieve egg mixture and pour into a pitcher (for easy pouring), then fill up tart case with egg mixture.
  4. Bake in a preheated oven at 170degC for 28 minutes.
Half of this recipe made 8 egg tarts.

1 comment:

  1. Hi, Jennifer, your egg tarts looks good.
    Thanks for the link up!


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