Egg Tarts

I went to Leisure-Cat to drool over their festive food photos, all looked so awesome. Then I came across a number of threads with Egg Tarts photos and the forummers were so helpful, they pointed the link to this Egg Tart recipe. This recipe is said to be provided by the famous 聖安娜餅屋 Saint Honore Cake Shop Ltd. I have never tasted the Egg Tarts from this bakery, so I can't tell whether they taste the same. Anyway, I did not follow the exact method to make the tart shells. The original recipe said to roll the dough to 6mm thick and use a cutter to cut out the desired shape, but I just divided the dough into 10 and pressed into the tart moulds.



Egg Tarts

Yields 10 tarts

Ingredients for tart shells:
90g butter, room temperature
40g icing sugar
12g egg
170g cake flour
8g evaporated milk

Ingredients for egg filling:
160g eggs
80g castor sugar
50g evaporated milk
210g water

Stir the egg filling ingredients thoroughly till well blended. Filter and set aside.


Method:

Cream the butter and icing sugar, with a wooden spatula for 2 to 3 minutes, till white and creamy.

Add in the egg and evaporated milk and blend well with the butter. Add in flour and knead into a dough. Chill the dough for an hour.

After an hour, divide the dough into 10.

Press the dough into the tart moulds, trim the excess dought from the edge. Make sure that the edge of the dough is slightly taller than the mould . Ensure even thickness of the dough.

Place the tart moulds on a baking tray. Pour the egg filling into the tart moulds till 90% full. Bake in preheated oven at 250 degree Celsius for 15 minutes or till done.