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Wednesday, August 25, 2010

Egg Tarts


My love for egg tarts was rekindled recently after a lovely dim sum breakfast in a restaurant. Flakey pastry with smooth creamy custard, totally yummy! Fat cheeks enjoyed it very much and kept asking for more. So last weekend I thought I'll try to make them for her. My recipe was complied from bits here & there. I'm quite pleased with it. It didn't look very pretty but the tart's pastry was crispy, fragrant and the custard was thick and creamy. If you prefer a smoother filling, reduce the amount of cream and add more milk instead.

Ingredients:
(I managed to get 12 egg tarts)
Filling:
- 1/2 cup sugar
- 1/4 milk
- 1/2 cup cream
- 4 yolks
- 1/2 tsp vanilla essence

Method:
- combine ingredients together, mix till well combined (try not to beat too much bubbles into mixture)

Pastry:
(a) Water dough
- 120gm plain flour
- 30gm icing sugar
- 30gm shortening
- 60gm water

(b) Oil dough
- 120gm flour
- 60gm shortening
Method:
- preheat oven to 200 deg c
- mix (a) till smooth, rest for 10
mins, divide into 12pcs
- in separate bowl, mix (b) till smooth, rest for 10
mins, divide into 12pcs
- (a) wrap (b), roll into long strip then roll up like
swissroll
- rest 5
mins, repeat above step
- shape dough into circles, then press into cups
- fill with egg mixture, bake for 20mins till pastry is nicely browned.

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