One of my hubby's favorite food. Cantonese Egg tarts.
For me, the appearance of Cantonese egg tart looks so simple and easy to make. However, the true process was not parallel with what I saw. The formation of it was not really easy as what I thought. Base on my experiences (A few months ago, during the making of egg tart), I really need high patience to make it. I admit that to mix and combine the ingredients of crust is quite easy task, but to bake it as an output of pretty crust, really a challenges! It is due to I am not expert in baking area and my oven is not advance 'canggih-manggih like others, therefore I had difficulty to ensure either the crust well baked or not. SyukurAlhamdulillah, after the 2nd trial, I was fruitful did it. Yeay! Even-though the output was not as perfect like how the egg tarts at the bakery did, but the version of mine is still acceptable as my hubby kept eating it and he said the taste is closely resemble with the bakery one. Terharu gua dengar pujian itu.
Thank you very much Christine for sharing the recipe. I hope u don't mind I'm sharing your marvelous recipe in this entry. Courtesy of Christine. For my readers, you can visit Christine blog to view the detail method with step by step figures. Enjoy!
Recipe: Christine's Recipe
By Christine's Recipes
Prep time: 40 mins
Cook time: 15 mins
Yield: Makes about 14-16 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)
Ingredients of crust:
225 gm plain flour
125 gm butter
55 gm icing sugar
1 egg, whisked
a dash vanilla extract
Ingredients of custard::
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract
Method (making crust):
Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
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.
Method (baking tarts):
Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Notes copy & paste from Christine:
Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to “bake mode”. It’s better to check the menu of your own oven and know how your oven is designed.)
At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.