Egg tart cake flour pastry version

Adapted from:

http://themissinglokness.com/2012/03/12/egg-tarts/

Another take of the egg tart recipe, custard taste the same but pastry is lighter as it is made with all cake flour. Will be good if you need to use up cake flour

My version:

–    I used 15 tart tins

Ingredients:

Egg Custard:

–   2 large eggs (room temperature)

–   45g sugar

–   40g evaporated milk

–   145ml water

Pastry Crust:

–   230g cake flour (sifted)

–   140g butter (room temperature)

–   40g powdered sugar

–   20g evaporated milk

–  1 large egg yolk (room temperature)

Directions:

1. For the pastry crust, in a large mixing bowl with an electronic mixer, beat the butter and powdered sugar until light and fluffy. Add ½ egg yolk and mix together. Add the evaporated milk and beat well. Slowly add the flour. Mix until the dough starts to come together. Form the dough into a round disk with hands. Wrap it in plastic and chill for 30 minutes.
2. Preheat the oven to 200C
3. Meanwhile, for the egg custard, in a small saucepan over high heat, bring the water to a boil. Turn the heat down to medium, add the sugar and cook until the sugar has dissolved. Remove from heat and let it cool completely.
4. Back to the crust, divide the dough into 15portions. My pastry weighs 450g I weigh 25-30g for each tart tin. Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape. The dough should be about a ¼-inch below the top of the tart tin edge. Poke at few holes at the bottom of the tart with a fork. Chill in the fridge for 15 minutes.
5. In a medium bowl, beat 2 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.
6. Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture. Bake for 18 – 22 minutes until the egg custard is puffed up a little, and the crust is golden brown. Remove from oven and cool for 5 – 10 minutes. Tap the tart tin bottom lightly on the table. Turn the tart tin over and remove the egg tarts carefully. Serve immediately for best taste.

Scrambled Eggs and Sweet Corn

Another quick and healthy side dish.

Just another way of using up some of the stuff in the fridge. I have got eggs and fresh corns.

Ingredients
3 eggs (550gms each)
Milk
2 medium size corn
Salt and Pepper
Olive oil

Method
1. Boil water and pre cook the corn for around 10 minutes
2. I use a knife to slide the sides of the corn to get the kernels out. Of course when the corn has cooled down. Be careful as the corn can be slippery and the knife my slipped when cutting this way
3. Scramble 3 eggs together with a dash of milk. Season with a dash of salt and pepper
4. Heat up non stick pan with olive oil
5. Quickly give the corn a stir and then pour in the scrambled eggs.
6. Done.

This is just another scramble egg version of my simple side dish. It is perfect for days where you need quick meals.

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.