Egg Tarts

Days ago, Ryan's Mami baked some Egg Tarts and posted in facebook. A month ago Amy of Cooking Crave also posted her Egg Tarts and now they both got me drooling. It's weird because I'm not an Egg Tart person. I love the tart more than the custard but that didn't stop me from trying them out.

I was in this mood to do a lot of things but needed to prioritize. In one morning, I had planned to try out this bread recipe by Agnes after seeing her bake such lovely buns in her blog. I wanted to try out this new breadmaker I just bought recently at Carrefour on Sunday. I have not used one before because I've always kneaded using my hands but since I now undersand the texture of the gluten dough, at least I feel that I've learnt something about baking breads and don't mind trying out the breadmaker.

I measured the ingredients for my egg tarts in the morning as well as for the bread. I was a little confuse seeing so many stuff and decided to just start on the egg tarts' dough or get myself into big trouble later.

The pastry for egg tart was simple to make. I adapted a recipe from my melt in the mouth cookie although I wanted so very much to try out another recipe that incorporates water dough and oil dough recipes. As I am a person who loves the pastry more than the custard, the pastry is important to me. Here is the recipe:

Tart Pastry
60g Butter (soft)
60g Ghee
60g Icing Sugar (can reduce some)
1 Egg yolk
150g Top flour (superfine flour/Hong Kong flour)
50g Cornflour
Half tsp Vanilla Essence

Egg custard
250 Fresh Milk
140g Sugar
3 Eggs
1 tsp Rum
half tsp Vanilla Essence


Whisk/beat the butter, ghee and sugar in a mixing bowl. Add in the egg yolk, mix it well. Add vanilla, and the sifted flour and cornflour. Mix it till it forms a dough and knead it briefly for about 5-10 minutes. Chill the dough in the fridge for 15 minutes as it is very soft to handle. Roll it out on a marble base and cut into circles to fit your tart cases with access. Using your fingers, press the dough into the tarts with extra care as it breaks easily. Trim off the excess for a neat tart case. Bake blind in the oven for 10 minutes at 170 deg C.

In the meantime, make the egg custard. Heat the milk in a saucepan, and let the sugar dissolve in it. Turn off the heat, taking care not to boil the milk but just simmering. Whish the eggs and pour into the milk. Stir it till it is mixed.

Add rum and essence. Sift this custard into the tart moulds and bake at 170 deg C till the crust is light golden brown and the custard sets.

Well, I think I may have to try again because my custard shranked from the tarts leaving a brown rim of line. The custard also have bubbles in it and my friend told me my oven temperature is too hot since it is fan forced. I think so too as two excess extra large tarts on the lower rack below did not turn out as pimply.

I am attempting to try it out again in the next week. And perhaps I should opt to use the custard that do not use rum? Then again, custard with rum really tasted delicious!

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