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.
Your tarts looks yummy!
ReplyDeleteoh no! egg tarts! i miss them so much! thanks for sharing the recipe!
ReplyDeletedo u think i can replace evaporated milk with regular milk?
Hello Angie!
ReplyDeleteTabehodai, we should thank 聖安娜餅屋 for sharing the recipe. I only post my method here. :) Abt replacing evaporated milk with regular milk (UHT fresh milk), I think should be okay because I have seen some Egg Tarts recipes using fresh milk.
Tazz, delish looking better than mine ler....
ReplyDeleteTabehodai, using fresh milk is good too. Makes ur tart taste creamier and more pronounce milk flavour and aroma. However, some may says it smells of milk...lolz
The tarts look so good! How is the taste of the pastry and filling?
ReplyDeleteBeautful looking tarts, Eve. Saint Honor's Bakery sounds very familiar to me, did they used to have it in Singapore? If I am not wrong, I think we used to buy bakeries from them...their bakes are really good.
ReplyDeleteMike, you are the great chef. I daren't say mine is better than yours! *lol*
ReplyDeleteLynn, when the egg tarts are fresh from the oven, very yummy. Sweetness is just right.
Lin, Saint Honor's Bakery came and went very fast in Sg many years ago. At that time, there was so much rave on the papers abt their egg tarts. Tazz didn't get to taste it because Tazz thought it would be here forever, no hurry. :(
BUT! If this is Saint Honor's recipe, I don't think it is any big deal. Just like any egg tarts that I have tasted so far. I prefer a more buttery taste for the pastry.
Very even nice looking egg tarts, Tazz! Too bad my hubby dislikes egg tart, so cannot make, can only drool.
ReplyDeleteEve, no wonder! Now I remember, my sis & I used to frequent from them, especially their egg tarts. Their pastry is actually very buttery, that's why I liked it so much. Ahh, memories...
ReplyDeleteChing, reduce the recipe ingredients and make lesser, so you can also satisfy your egg tarts cravings!
Lin, you also like buttery pastry like Tazz. ;)
ReplyDeleteChing, I buy egg tarts regularly because we like egg tarts. :P
Eve,
ReplyDeleteVery nice Egg Tarts!! *Drool* Egg tarts is always my favorites my family are Tong Heng fans. LOL I love your egg filling look so smooth. How many times did you filter your egg filling? And how you measure 12g egg? I got the same recipe too, can’t remember clearly where I found it.
That Saint Honor’s bakery used to selling Portuguese egg tarts too? I think there a branch in Holland Village few years back.
Yo.... Eve, See your beautiful looking egg tarts!!! *Drool* and hands get itchy now!?? ;P
ReplyDeleteHi Fonia, you are back. Happy New Year!
ReplyDeleteJas, I filtered the egg filling twice. For the 12g egg, just beat and weigh. I don't have a digital weighing scale, so I put a small bowl on my analog weighing scale, scoop some beaten egg and weigh.
Abt the eggs, I used less than 4 big eggs in all. So if anyone is interested in this recipe, just use 3 big eggs and 1 small egg, lesser wastage.
I have no idea whether Saint Honor's sold Portuguese Egg Tarts last time. *lol*
One thing good abt this recipe is the egg filling won't crack the next day (in the fridge). I have read that the egg filling in Yangone's recipe crack the next day.
Not Saint Anna ahz?
ReplyDeleteYes, Eve..I'm a buttery person *lol*
ReplyDeletelol @ Lin!
ReplyDeleteJosh, I think it is a direct translation from Cantonese.
Wow, Eve
ReplyDeleteYou are expert in baking now. Your blog is gaining popularity too! ;)
Judy, Tazz is a novice baker!! Gaining popularity??!! *blush* *speechless*
ReplyDeleteEve
ReplyDeleteThen youmust be a very talented novice. Hehe... Looking forward to more of your bakes.
Talented? yi dian dian lah! May be those that I have tried are the easiest recipes suitable for novice baker! *lol*
ReplyDeleteWow, hot thread. Eh I see, did you mention next day? Aiyah, send me the remaining tarts I help you to clear stock! Heehee
ReplyDeleteJas, by the time you read that, it is already how many days gone. Hahahahaha....
ReplyDeleteHi Tazz,
ReplyDeleteI tried out this recipe yesterday and I loved the taste of the egg custard, but I'm just wondering are the tart shells supposed to be soft, crumbly/fragile? I ate them today, so I'm not sure whether that affected the texture.
Haha wow, I'm such an idiot, just remembered that you've quit blogging.
ReplyDeleteThis is a really cool post. I love this kitchen. It is completely the style that would fit me.ge profile oven control panel reset
ReplyDeleteThis is a really cool post. I love this kitchen. It is completely the style that would fit me.how does dra work
ReplyDelete