Ingredients for the pastry:
500 gm all purpose flour
125 gm icing sugar (I find it too sweet, try to use less)
250 gm cold butter
2 eggs – medium size
1 teaspoon vanilla essence.
Filling :
250 g water
125 g sugar
5 eggs – medium size
100 g evaporated milk.
Method :
For the pastry, first sieve the flour and the icing sugar. Then mix the flour, icing sugar and butter. (I grated my cold butter first).
Add in the eggs and vanilla essence and mix until it all just blends in (do not over mix). The batter should look like the picture below.
Roll into a ball shape, wrap in plastic clingwrap and let it rest in the fridge for at least 30 minutes.
For the egg filling, boil water with sugar until the sugar has dissolved. Let the syrup cool to room temperature. Then add the eggs and milk. Beat the mixture until all is incorporated. Run the mixture through a sieve and it’s ready to use.
Now, to assemble the egg tarts – take out the pastry from the fridge, shape it into your egg tart mould.
Bake for 15 minutes at 160 to 180C. Remove from oven, pour the filling in and continue baking for another 15 minutes at the same temperature.
Check so that the filling is set, which means that your egg tarts are ready.
Look what happen to my egg tart, I peeked into the oven and saw this !
Should I panic ? Don’t worry, after a while when it’s out of the oven, the egg filling will settle down.
In the end, a few of my egg tarts filling sort of shriveled and sunk.. if anyone has any tips on how to avoid
this, please let me know.
The recipe above makes about 23 egg tarts, so you might want to halve the recipe if you have a small family/ tummy. Or you can keep the leftover dough in your fridge and use it later. Maybe with a different filling – tuna mayo, or karipap style, up to you.
Happy baking
izanman
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