Tuesday | September 20, 2005

Egg Tart

Made Egg Tarts today. This popular dessert savory can usually be found on one of those pushcarts in a Cantonese "dim sum" restaurant. In a little cupcake of melt-in-your-mouth pastry crust & yellow egg custard.

Egg Tarts
Makes 14.

Ingredients for Pasty:
150g flour
2 tbsp corn flour
1 ½ tbsp icing sugar
¼ tsp salt
1 egg yolk
100g butter

Method: for pastry:
1. Sift flour, salt, icing sugar & corn flour together.
2. Rub butter lightly into sifted flour till mixture resembles breadcrumbs.
3. Add egg yolk to form a dough. Chill dough in refrigerator for ½ to 1 hour.
4. Roll dough out thinly and cut to line greased patty tins.
5. Prick pastry with a fork and brush with egg white.
6. Bake in a preheated oven at 180 ºC for 20 minutes or till golden brown.

Ingredients for custard:
2 eggs
1 tbsp of condensed milk
Pinch of salt
100ml of evaporated milk
200ml of water
2 tbsp sugar
½ tsp of vanilla essence

Method for custard:
1. Beat eggs, condensed milk and salt lightly in a bowl.
2. Heat evaporated milk with water and sugar. Set aside to cool.
3. Pour gradually into the egg mix.
4. Add vanilla essence and strain.
5. Slowly spoon egg mixture into patty tins


Posted by Jasnette at 19:00:51 | Permanent Link | Comments (7) |
Comments
1 - Hi ,
I found your blog by chance as I was looking for a recipe for kueh tutu. Do you have kueh tutu recipe, still find the puto piring little different from tutu. Saw your egg tart recipe , yours seems to be the crunchy crust type , do you have the flaky crust type of tan-tart (egg tart) which some restaurant sells. My kid loves tutu and tan-tart. Hope you have a successful recipe to share.
Thanks,
Di (Comment this)

Written by: Diana at 2005/10/03 - 13:04:12
2 - Hi Diana,

Sorry for the late reply, I’m so sorry I don’t know how to make the Chinese Kueh Tutu and I couldn’t find the recipes for you too. For the flaky crust type of Tan Tart I found you a link of making Puff Pastry Egg Tart hopes it helps.

Here the link http://www.kuali.com/recipes/viewrecipe.asp?r=1330

Regards,
Jas (Comment this)

Written by: Jaschin at 2005/10/15 - 13:10:00
3 - hi, the pix of the completed egg tarts look real yummy! I want to try the recipe but you left out what temperature to bake them and for how long (after spooning in the custard). (Comment this)

Written by: becky at 2006/09/03 - 17:58:50
4 - Yeah. You forgot to put the temperature and how long you need to bake it. I totally need the complete ingredients of the Egg Tart. :) (Comment this)

Written by: Andrea at 2006/09/12 - 16:58:25
5 - I made the flakey pastry egg tart yesterday....sharing in case you want to see the difference in the filling ;)

 (Comment this)

Written by: vanessa at 2006/10/12 - 16:54:28
6 - Jaschin, I found out from what i believe to be a realiable source that in order to make a flakey egg tart (and it won't go hard) as I have tried it myself and while it looked beautiful it turned hard very quickly...is to not use the water dough...instead you only use the oil dough but folding it as you would with the water dough...and sprinkling some flour inbetween the layers while you are folding it...this should come out exactly like the ones in hong kong...smelling and tasting great while not turning hard (as it always turns out when you follow the cook book recipe)...good luck....let me know how it turns out =) (Comment this)

Written by: Susan at 2006/10/18 - 09:26:14 in reply to: 2
7 - Ya, need the complete ingredient, my husband's favourite timsum, can I know the length of time and temperature to bake the tart. Tks (Comment this)

Written by: April at 2006/12/02 - 03:12:23 in reply to: 4
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