Egg Tarts

Egg tarts! Egg tarts! I didn't know there are so many people who like egg tarts. Don't be shock on what I'm going to say. I have never try one in my (going to be) 36 years of my life. Hmm ... maybe just the crust.

It's one of my husband's favourite so I had to try to do it since he did get me the oven after all. He is forever saying that how the crust and the egg custard must be like. I had no idea. I just followed the recipe that comes with the oven.

The day he arrived home from work when I made the egg tarts, I showed him one and asked him to try. He didn't look impressed with the outlook. He commented that the egg custard looked too pale (because there's no custard powder here) and then he sunk his teeth into it and chewed. I asked, "So?" No answer. More bites and chewing and still no answer. Now that the whole tart is gone and still no answer. Hmmm ...

After he cleared his mouth, he said, "It's very good! Not the best but good enough." Aww ... At least I managed to make something he really likes. He ended up having egg tarts for dinner instead. *frown*

Anyway, I have seen other egg tart recipes before I settled for this method as it's much easy to do. *stick out tongue*

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
• 70ml Milk (I use Fresh Milk)
• 230ml Water

How to do it:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling 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.
7. Whisk eggs and sugar until thick and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes or till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

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

• Click HERE for printer-friendly version of an original recipe.