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Monday, August 18, 2014

EZ Egg Tarts

Very happy with these egg tarts [tarn tart] that I made using Happy Home Baking's recipe.  I was admiring her post on this egg tart and not confident at all if mine can be as good-looking as her, not even comparing the taste. 
Thanks to HHB for the recipe which she took from Angel [Cook.Love.Bake] and all the useful tips that made my venture into baking egg tarts so easy.  I took the challenge to also bake the coconut tarts at the same time.   Result is very satisfactory.
Verdict - Like HHB's says, the wobbly filling is not too sweet nor taste eggy.  The texture is smooth and silky.  The crust is soft, crunchy and crispy and I didn't have to tap the mould to dislodge the tart. The tart dropped off the mould when I invert it.  These tarts have received numerous thumbs up.
 I did these tarts and the coconut tarts at the same time.
See next post for Coconut Tart recipe.
[makes 10, tart mould size - 7 cm diameter]
For the crust
150 gm plain flour
1 tbsp custard powder
1 tbsp milk powder
100 gm cold butter - cut into cubes
½ tbsp caster sugar
½ large egg [about 25-30 gm] - beaten [I used 1 medium size egg]
½ tsp vanilla extract [optional] - I add this
For the custard filling
140 ml water
55 gm sugar 
1½ large eggs - beaten
40 gm evaporated milk [I used full cream milk]
½ tsp vanilla extract [optional] - I add this
To Make the Custard Filling
  • Boil water and sugar till sugar dissolved. Let cool completely. Add beaten egg, evaporated milk and vanilla extract and mix well. Sieve 3 times. Set aside.
To Make the Crust
  1. Sieve flour, custard powder and milk powder into a mixing bowl. Place cold, diced butter into mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs.
  2. Add in sugar, mix well.  Make a well in the centre and add beaten eggs and vanilla extract [if using].  Mix with hand until the mixture comes together to form a soft dough. [Note: do not over mix or knead the dough as it may cause gluten to develop and the crust may become tough and hard upon baking]. Pat the dough into a round ball and flatten it to form a disc (easier to . Wrap with cling wrap and leave to chill in the fridge for at least 30 mins before use.  I had left it to rest at room temperature [luckily dough is alright].
  3. When ready to use, divide the dough into 10 portion [about 30 gm each]. For each portion, roll dough into a ball, flatten to form a small disc and place into the tart mould [no need to grease mould]. 
  4. Press dough into the mould until the dough comes up to slightly above the rim. [Note: I hold the mould with both hands, then press the dough into the mould using my two thumbs while at the same time turning the mould with my other fingers in a clock wise direction, going round and round until the dough is evenly moulded to the tart mould].  Smooth the edges at the rim with fingertips to make it even.
  5. Fill each tart with the fillings to 80~90% full or till it comes just below the rim. 
  6. Bake in middle rack in preheated oven at 180 degrees C for 20 minutes. 
  7. Leave to cool on cooling rack. To unmould, invert the mould on your palm and tap the base of the mould with a spoon. The tart should release and drop onto your palm. Place a paper liner on the base of the tart and invert it back. 

Notes: Egg tarts are best freshly baked. Any left overs can be stored in an airtight container in the fridge. Warm them in the oven and they will taste as good as freshly baked ones. 
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe


Phong Hong said...

Kimmy, I am so excited! hah..hah.. I really want to try baking these tarts. But I have to buy the moulds first.

Jess Bakericious said...

I have bookmarked long time ago as well but didnt take into action, now you are luring me heeheehee

Jozelyn Ng said...

I think I have never make egg tart for long long time...

Kimmy said...

Hi Phong Hong, be quick. These are really good. Thumbs up from my hubby, leh.

Kimmy said...

Hi Jess, I was afraid of hard crust but this is not. GOOD.

Kimmy said...

Hi Jozelyn, this is a reliable recipe from HHB and I think Heimama.

mui mui said...

Hi Kimmy,
I love your egg tarts.
Looking at them I am craving for one now :)

Luv Sweet and Savory said...

Hee hee ! I'm like Phong Hong ... I don't have egg tart mould ....

Cheryl - Bakingtaitai said...

I love egg tarts, looking at your delicious tarts remind me that I last made them more than a year ago! There are simply too many recipes to try out that I have no chance to re-bake it.

Kimmy said...

Hi Mui Mui, these are really good. I only managed to have a piece. Must make some more, lah.

Kimmy said...

Hi Karen, worth while to buy some for these tarts.

Kimmy said...

Hi Cheryl, you are right. There are endless bakes and dishes to do. Can't have the time to repeat the same bakes frequently.

Diana Gale said...

Hey Kimmy when i looked at these pictures I wanted to give the tarts a little shake and see them wobble. And I was almost convinced I could!!!

Kimmy said...

Hi Diana, the crust is so crispy I daren't try shaking in too much.

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