It had been a long time since I last made egg tarts so I decided to make some egg tarts on the last Saturday of the school holidays in March.
I liked to keep things simple so I used a recipe that did not require many ingredients. We did not like our egg tarts to be too sweet so the amount of sugar and icing sugar used were less than that stated in the original recipe. So if you like sweeter egg tarts, you can add more sugar. I also increased the amount of flour used for the butter pastry.
The ingredients I used for the butter pastry were:
I liked to keep things simple so I used a recipe that did not require many ingredients. We did not like our egg tarts to be too sweet so the amount of sugar and icing sugar used were less than that stated in the original recipe. So if you like sweeter egg tarts, you can add more sugar. I also increased the amount of flour used for the butter pastry.
The ingredients I used for the butter pastry were:
280 g salted butter
450 plain flour
1 egg
80 g icing sugar
The ingredients I used for the egg tart filling were:
300 ml water
100 g sugar
4 eggs
80 ml full cream evaporated milk
Steps to prepare the dough:
1. Pre-heat the oven to 200 degrees Celsius.
2. Mix butter, flour and icing sugar together in a bowl.
3. Add an egg.
4. Knead it into a dough. Refrigerate the dough for 20 min or until it is in a workable state.
While waiting for the dough to be ready, we can work on the egg tart filling.
Steps to prepare the egg tart filling:
1. Pour 100 g of sugar into 300 ml of water. Stir until all the sugar has dissolved.
2. Add milk and eggs to the mixture above. Beat and mix well.
3. Sieve the mixture two times to get a smooth egg filling.
Steps to prepare the egg tarts:
1. When the dough is ready to be used, take it out from the refrigerator. Knead it again.
2. Take a small ball of the dough and press it into an pastry mould gently using your two thumbs. Repeat the process until all the dough is used.
1. Pre-heat the oven to 200 degrees Celsius.
2. Mix butter, flour and icing sugar together in a bowl.
3. Add an egg.
4. Knead it into a dough. Refrigerate the dough for 20 min or until it is in a workable state.
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| Butter pastry dough |
Steps to prepare the egg tart filling:
1. Pour 100 g of sugar into 300 ml of water. Stir until all the sugar has dissolved.
2. Add milk and eggs to the mixture above. Beat and mix well.
3. Sieve the mixture two times to get a smooth egg filling.
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| Egg filling after sieving |
1. When the dough is ready to be used, take it out from the refrigerator. Knead it again.
2. Take a small ball of the dough and press it into an pastry mould gently using your two thumbs. Repeat the process until all the dough is used.
3. Pour the egg filling into the pastry mould with the dough in it.
4. Bake the egg tarts in the oven at 200 degree Celsius for 15 to 20 minutes. The egg filling should still be wobbly when done. The egg tarts are ready if a toothpick can stand upright when poked into the filling.
4. Bake the egg tarts in the oven at 200 degree Celsius for 15 to 20 minutes. The egg filling should still be wobbly when done. The egg tarts are ready if a toothpick can stand upright when poked into the filling.
Sera volunteered to help me make the egg tarts and she really enjoyed kneading the dough and putting it into the pastry mould. Towards the end, she also helped to pour the egg filling into the pastry mould.
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| Unbaked egg tarts in pastry mould on a tray |
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| Baked egg tarts |
We made a total of 30 egg tarts with diameters of about 8 cm each.
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