I had absolutely no intention of posting this when I was at a friend’s house for a baking session last weekend cuz this blog was the last thing on my mind. Honestly, I was skeptical of the results since there aren’t many recipes out there that guarantee an instant success. But amazingly, this one did! And so I’m sharing with you =)
Before that, I have a small confession to make: I don’t even like egg tarts much. They are not on my favourite list of food and I haven’t find any in Singapore that can rival the fabulous egg tarts from Tai Cheong Bakery in Hong Kong and Margaret’s Cafe or Lord Stow’s Bakery in Macau. Trust me, their egg tarts are. the. best. Ever! Really, I promise.
Note that the recipe is intended to make 12 and doesn’t specify the size of the tart molds. We used the standard size and the dough was enough to make 16 tarts. There was also quite a bit of liquid filling left so we poured it into chawanmushi cups, steamed them for about 15 mins, and voila, instant custard pudding!!
Can you resist hot-off-the-oven egg tarts? I can’t, especially when it’s a labour of our love, haha. All of us (and those who were lucky enough to be our guinea pigs) thought the tarts turned out really well—smooth texture, crumbly crust (this is not the Portuguese version with flaky crust), and the sweetness was just right.
If we have to change one thing, it’s to make the base of the crust thinner so there’s more custard in each tart. A matter of personal preference, I guess. Otherwise, this is as perfect as it gets for homemade egg tarts!
Alright, enough of my yakking. Here’s the recipe:
125 g confectioners’ sugar
375 g all-purpose flour
225 g butter
1 egg, beaten
1 dash vanilla extract
135 g white sugar
355 ml water
9 eggs, beaten
1 dash vanilla extract
235 ml canned evaporated milk (otherwise, whole milk is fine)
In a medium bowl, mix together the confectioners’ sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides.
Preheat the oven to 450 degrees F (230 degrees C).
Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
The last and most important step: enjoy the tarts!
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