My first attempt with Egg Tarts. I bookmarked this recipe few months ago. Finally, I try this recipe without any further delay. Process of making these tarts are fun but I have difficulty to remove them from tart shells due to the soft texture of the crust. They are easy to crack no matter how careful I handle them. They looks even worse after the photo shooting because of the non-expert photographer, hahaha....
However, these tarts taste so yummy and the sweetness is "just right" for me and my family.
Thank you for Eileen's sharing and Angie's recipe.
As I understand, Cantonese like egg tarts especially during festival days. Here I would like to share these yummy recipe before "expiration" of the Chap Goh Mei (15th of Lunar New Year) , LOL.....
Egg Tarts (蛋挞）
Makes 12 egg tarts (about 28g each)
Ingredients for Crust:
110g Butter, room temperature
45g Icing sugar
160g Cake flour
10g Custard powder
- Cream butter and icing sugar with electric mixer over medium speed until the mixure is fluffy and light in pale. Add in egg, mix well.
- Sift in the flour and mix with spatula until all ingredients are combine well. Knead into soft dough.
- Keep the dough in fridge for 30 minutes.
- Put the dough in tart shell, lightly press the dough with your thumbs, starting from the bottom then up to the sides. Trim away any excess dough.
- Preheat oven at 180c, bake for 15 minutes or until golden brown.
Ingredients of custard：
a pinch of salt
1 1/2 Eggs
3 Eggs Yolk
- All ingredients A bring to boil until all sugar dissolve, leave to cool.
- Mix ingredients B with milk mixture (method 1), sift the egg mixture twice.
- Pour egg mixture into each tart shell, bake at 180c for 10 minutes or until custard slightly rise and set, done.