How To Bake Egg Tart

This is Jenny's turn to ask for recipe after trying my egg tart. Igniting her baking desire is another great achievement to me :P

I would said this is probably not the best egg tart recipe but it is the simplest i can find.

Egg Tart Recipe (Yield 12 egg tarts)

For the crust

200g Flour

50g Icing sugar/ powdered sugar

120g Butter - 120g

1 Egg, whisked

Method

1. Mix flour with icing sugar.
2. Cut cold butter into cubes and add it in the flour mixture using folk. Press the butter with folk until the mixture yield bread crumb like structure.
3. Add in egg into the mixture and knead into dough.
4. Store the dough in fridge for 2 hours.

For the custard

1/4 cup of hot water

40g sugar

1/2 cup evaporated milk

2 egg, whisked

Method

1. Dissolve sugar in hot water.
2. Add in evaporated milk and egg and mix well.
3. Sift egg mixture to get rid of the bubbles, remove the unsifted part.

To combine:

1. Cut the dough into 12 equivalent portions.
2. Put dough in your tart mould, press the dough with your thumbs, starting from bottom then up to the sides. Trim away any excess dough.
3. Carefully pour the egg mixture inside the dough.
4. Bake at preheated oven 160c for 20 minutes.

Raisin and chocolate chips scones

This is a saturday morning and i was craving for breakfast after coming back from methadone clinic. I was in the mood of having some home make breakfast despite being scolded by one of the drug addict. I am sure people like me (who have high EQ, haha) shouln't have the mood spoilt by those unreasonable people.

I decided to bake scone as i miss my baking for so long and need to bake something that is fast and easy. You might think t i had bake this before from what i said. No no, you are wrong, this is my first time but i have confidence to have my breakfast served in half an hour time.

Like what Sze Min said, the preparing is fast, i added in an additional ingredient - chocolate chips to make the scones a little bit differrent from what she did, haha. To hasten the process, i didnt' even measure the amount of milk or beat the egg. When the batter is ready, i realised i haven't prepare the baking paper and also forgot to reserve some egg for glazing. I know you all are going to say that this is the result of being over confidence. Ok, next time I will be more careful. At last i decided to glaze the pre-bake scones with milk since i had milk on hand.

Finally , I still get my breakfast served in half an hour time but the outlook of end products were not so satisfying. I expected a lousy breakfast but the taste of the scones was surprisingly nice and fragrance. It is really weird that i taste banana in the scones, haha. Think next time i am going to bake a banana scones and feel the difference. Besides the scones, i was also having the home planted starfruit bought from the malay uncle in my clinic.

Hong Kong Egg Tarts 港 式 蛋 撻

This was my 3rd attempts on making egg tarts. For the first two times, i simply employed the muffin method for my crust where i creamed the butter and sugar till fluffy, then added in egg and flour to form a dough. I'm quite ok with this kind of crust but it's not my mum's cup of tea so she called for a more pastry-like crust.

Egg tarts in my first attempt

Therefore, this time i was using the standard method for the crust where the butter was mixed into the flour-sugar mixture with folks until the mixture resembles course crumbs with pea sizes of butter. Then the egg was mixed in bit by bit to form a dough.

As for the filling, fresh milk was used this time as I ran out of evaporated milk. Subsequently i increased the amount of sugar because fresh milk is less sweet than evaporated milk.

This was the result

The tarts were not well shaped as they were baked in muffin pan. The resulting crust was really a pastry-like crust and the filling was also surprisingly nice. However, there were comments that the filling tasted a bit bitter but i didn't really feel it. This might be due to the sugar which was not completely melted as the water i used was not really hot enough. I think making more egg tarts can make me figure out a solution for this.