Cantonese Egg Tart

Adapted from Christine's Recipe: http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html

Cantonese Egg Tarts
By Christine's Recipes
Prep time: 40 mins
Cook time: 15 mins
Yield: Makes about 14-16 egg tarts (i used my muffin tray as i do not have the mold)

Ingredients of crust:

• 225 gm plain flour
• 125 gm butter
• 55 gm icing sugar
• 1 egg, whisked
• a dash vanilla extract

Ingredients of custard::

• 3 eggs
• 110 gm caster sugar
• 225 gm hot water
• 85 gm evaporated milk
• 1/2 tsp vanilla extract

 

I used the Thermomix for the dough. Did not turn out as expected but i managed to troubleshoot it in time.

I cream the butter and sugar in the bowl at Speed 5 for 6-7 second.
Added half the whisked egg and beat at Speed 1 for just a few second.

Added the other half and a dash of vanilla extract. My dash was a bit too much as i accidentally top too much in the bowl. That might explain the extra soft dough.

After that add in the sifted flour in a single go and give another mix at Speed 5 for a few second until well mixed.

Took the dough out it was way too soft. I had to put it in the freezer for 15 minutes to let it harden.

After 15 minutes, dough was still soft but more manageable. Added flour to the surface and started rolling it.

 

 I am not very good with rolling pastry, hence the inconsistency in the shape and thickness. I was also missing the proper egg tart mold that gives it a nice curvy pattern on the sides. But the normal muffin serves the purpose well too. No need to line the tray or even oil it. The tart will come out nicely after it is baked.

The custard is so easy to make. Followed Christine's recipe to the dot. I made the sugar water in advance cause i need it to completely cool before adding the egg and evaporated milk mixture.

Method (making custard):

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

you can see how thin the dough is as it was just too soft for me to handle. The recipe say use a cookie cutter smaller than the size of the egg tart mold but i just can't find enough pastry to press the sides to the top. So i cut a bigger piece of dough and just press it lightly against the sides. It was already thinning on some sides.

Next in the oven it goes. I did follow the recipe instructions but because my pastry is not so thick i only did 10 minutes at 200C in the oven bottom rack. I then turn it down to 180C for the next 5 minutes. Once i see a slight puff in the custard, open the oven rack to continue cooking for next 12 minutes. The custard cook pretty fast so you really need to keep and eye on them

Did the toothpick test and the custard was perfect.

 

 They look so shiny and nice. Hubs and the boys tasted it and it was good for them.

I am on a diet but just need to try one. It was very nice. The custard was smooth and soft. Pastry was just nice and crispy. 

This recipe is a keeper. A tad sweet as the pastry already has some sugar. Will cut down the sugar next time.