Apr 8, 2012

Egg Tart

So I’ve always wanted to make egg tarts, and finally did today. Surprisingly they turned out great. I was afraid that the filling wouldn’t be set or the crust would burn; but instead, I ended up with a crusty crust and a perfectly cooked tart filling. Now they might not be perfect looking, but they taste amazing! Promise.
Egg Tart
Recipe adapted from Christine’s Recipes
125 g butter, at room temperature
55 g icing sugar
1 egg, at room temperature and whisked
a dash vanilla extract
225 g all-purpose flour
(I also added a pinch of salt)
1. In a bowl, beat together softened butter, icing sugar, and salt until light and fluffy
2. Slowly add in the egg. Make sure you add in a little at a time, so mixture doesn’t curdle.
Add in vanilla and mix well
3. Add flour in two additions.
At this point you don’t want to over mix the dough; mix until mixture just come together.
4. Chill dough in the fridge for at least 15 minutes.
When it’s firm, divide the dough into 12 pieces and then press into tart molds. I don’t own tart molds, so I used my muffin pans, works perfectly.

Put them back in the fridge while you make the egg tart filling

Egg Tart Filling
3 eggs
110 g granulated sugar, at room temperature
225 g hot water
85 g evaporated milk
1/2 tsp vanilla extract
1. Preheat oven to 375F
2. Add sugar to hot water and stir until sugar dissolves. I microwave water for about a minute or two and then add in sugar. Set aside and let cool
3. In another bowl, whisk together eggs, evaporated milk, and vanilla.
4. When the sugar water is cooled, add it into the egg mixture; mix well
5. Pour filling into the crust
6. Bake for 10-15 minutes until the edges are lightly brown. Lower the temperature to 350F and bake for another 15-20 minutes or until the filling is set.

"Don't threaten me with love, baby. Let's just go walking in the rain."
Happy belated birthday Billie

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