Egg Tarts

Egg tarts, a snack that is always in my favorite list. I guess it is even a staple snack in my home.  It is something that I always have when I was a kid, served with hot milk tea. Perhaps you can just interprete egg tarts as custard tarts, well they are similar, but it is made with eggs instead. This is quite simple to make, again, ingredients are all staple items that you can find in the pantry. I try to make the recipe as easy for you as it is for me. But this egg tart, is definitely a great substitution to cookies, and biscuits if you feel like a change.

You’ll need (make 12):

• 400 gram of tart pastry (store bought or homemade)
• 3x 700gram eggs
• 150 grams caster sugar
• 200ml hot water at 80°C
• 85ml full cream milk

1 teaspoon vanilla essence

Egg filling ingredients Only

How to?

1. Preheat oven to 200°C.
2. Divide dough into 20 equal pieces. Use the palms of your hand, flatten the dough to a sheet-like form (make sure they are bigger than the mould by a little).
3. Place the dough into a mould. Lay the middle down flat and gradually push the edge to the mould edge using your thumbs. Make sure you do not push too hard, otherwise the edges will be uneven (some too thick and some too thin).
4. To make egg fillings, mix sugar with hot water until dissolve. Add everything else into the mixture and mix well until thorough.
5. Use a filter, pouring egg fillings from to a separate bowl to remove bubbles and impurities.
6. Until all bubbles are removed, use a spoon and fill the pastry with egg fillings.
7. Slowly place egg tarts into a tray and into the oven. Bake for 10-15 minutes or until pastry turned golden brown.
8. Turn down the oven to 180°C and bake for another 10 -15 minutes until a thin layer formed over the egg filling and settled.
9. Test it out by sticking a toothpick into the egg filling. If toothpick can stay up alone, it is done.
10. Move to baking rack to cool.

Tips

• Do not pour too much fillings to the pastry mould, 3/4 full will be good enough. Egg filling will spill when it becomes too hot within the oven.
• Remove as much bubbles as possible as it will affect the appearance after baking, bubbles forms empty holes on the surfaces. Ensure a smooth surface before baking.
• If egg fillings rise too much during baking, open the oven door by a little to let hot air escape. This avoids egg filling collapse too quickly after being removed from the oven.
• Every oven is different, the temperature written in this recipe is only based on my oven, so please test it out with your own oven.
• Definitely recommends home-made pastry, if possible. It taste much much much better! Trust me.

Source

Adapted from Christine’s Recipe