05 March 2016

Egg Tarts 蛋搭

Baking egg tarts for a gathering this morning. Now, I'm impressed with the "Westinghouse" oven because the heat distribution is good, there isn't any hot spot or burn on the surface of the egg tarts! 

Making 28 pieces (7 cm mould) this round.   

400g plain flour
3 tbsp custard powder
3 tbsp milk powder
230g butter, cold, cut into cubes
1.5 tbsp sugar
2 eggs, beaten
2 tbsp water

350ml water
130g sugar
4 eggs, beaten
100g evaporated milk
1 tsp vanilla extract

1. For filling: Boil the water and sugar in a pot, stir well until the sugar dissolved. Set aside to let it cool completely. Add in beaten eggs, evaporated milk, and vanilla extract. Sieve the liquid three times, set aside for later use.

2. For egg tart crust: In a mixing bowl, sieve the flour, custard powder and milk powder together. Add the sugar, place the butter into the bowl, rub in the butter with flour mixture using the fingers until the mixture look like course bread crumbs. 

3. Make a well and add the beaten eggs mixture. Use the hands to form soft dough, if the dough is too dry, add one or two tablespoons of water. Do not over knead the dough. Wrap the dough in plastic cling and chill in fridge for 30 mins.

4. Divide the dough into small balls, place a dough ball in the tart mould and press the dough from the centre to the rim. Poke a few holes on the dough using fork. Repeat for the remaining dough. Place the tart dough into the fridge and chill for another 15 mins. 

5. Pour in the filling into each tart mould. Bake at preheat oven at 180C, bake for 25 mins. (Depends on the oven capacity)  

Note: Watch closely the egg tarts in your oven after 23 mins. If the egg tarts filling is not in liquid form, the egg tarts is ready. However, if the centre of the filling still wobbly, bake for another min.