It’s Day 16 of the Movement Control Order and I am pretty much just trying to stay sane at this point. Thankfully, I have online classes to attend and some baking to do.

I’ve tried making egg tarts once but they didn’t really turn out as nice as I wanted them to be. I think my previous mistake was letting the egg tarts rise too fast and then when I took them out, they all sunk.

Processed with VSCO with a1 preset
Taken with a Canon EOS 700D

This time, I tried the recipe from Christine’s Recipe.

  • 200g plain flour
  • 25g cake flour
  • 125g butter, softened at room temperature
  • 1 egg, whisked
  • a dash of vanilla extract

 

  • 2 eggs
  • 70g caster sugar (will slightly reduce to 55g next time)
  • 150g hot water
  • 75g evaporated milk
  • 1/2tsp vanilla extract

For tart base –

  1. Cream the butter and sugar on medium speed until smooth, fluffy and light in colour. 
  2. Add in whisked egg, half at a time and beat over low speed. Add in vanilla extract and mix well.
  3. Sift in flour in two batches and make sure all ingredients combine well. Knead into a dough.
  4. Roll out the dough to 1/2cm thickness. Cut dough with a round cookie cutter that is just slightly smaller than tart tin size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom and then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

For custard –

  1. Add sugar into hot water and mix until completely dissolved.
  2. Whisk egg with evaporated milk. Slowly pour in sugar water and mix well.
  3. Pour the mixture through a sieve into a measuring cup. Carefully pour egg mixture into each tart shell, about 90-95% full.
  4. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 – 15 minutes until the edges are lightly brown.
  5. Lower heat to 180C and keep an eye on the egg tarts. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 – 15 minutes until custard is cooked through. To test, insert a toothpick into the custard. If it stands on its own, it is done.