Tuesday, June 29, 2010

Egg Tarts Recipe


Ingredients for Crust:
  • 170g Top Flour
  • 115g Butter
  • 35g Caster Sugar
  • 1/2 Beaten Egg
Ingredients for Egg Custard filling: (12 egg tarts)
  • 3 Eggs
  • 80g Caster Sugar
  • 70ml Milk (I use Fresh Milk)
  • 230ml Water
How to do it:

A: Crust
1. Beat butter and sugar until creamy (either with hand whisk or electric whisk)
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with plastic wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.

B: Egg Custard Filling
1. Whisk eggs and sugar until think and creamy.
2. Add milk to mixture and continue to whisk until combined.
3. Add water gradually and continue to whisk together.

C: Baking
1. Pour into mould tart dough.
2. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
3. Remove from mould by turning the mould upside down.

I rolled the 20g dough into a ball and flatten it before put it into the mould.


kei kei said...

wow... 你做的蛋塔好象外面卖的,好想吃哦!^^

慧麗 said...

saya mau makan!!

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