AuthorJiannie YeoCategoryTartsDifficultyIntermediateMakes 20 pcs of egg tarts
Tart Shell Mould:
Top=8cm; Bottom=4.5cm; Height=2cm
Refer to original YouTube Video
https://www.youtube.com/watch?v=zlIJ7MV_g8g
Pour hot water into a bowl. Add sugar and stir until all dissolved. Put aside to cool.
In another bowl, add eggs and whisk lightly.
Add evaporated milk, whisked eggs and vanilla extract into the cooled sugar mixture bowl. Stir lightly.
Sift 3 times. Use a spatula to get rid of surface bubbles.
Put into fridge for 2 hours or overnight.
Sift flour, icing sugar and salt. Stir until even.
Cut cold butter into small cubes.
Add butter cubes into flour mixture and mix with hands.
Stir 1 egg yolk and vanilla extract into mixture. Shape into a dough.
Put the dough on a baking paper and put cling wrap on top. Use a rolling pin and flatten dough until about 0.5cm. Put into fridge for 30 mins.
Use a round cookie cutter / anything the size of the egg tart mould to cut the dough. Put the dough into the tart mould, put cling wrap on top and press with another empty mould into the mould. (refer to YouTube video)
Put the moulds with the dough into the fridge for 10 mins. Using this time, preheat the oven to 190C. Prepare the egg custard by pouring them into a measuring cup for easier pouring.
Fill the moulds with 80% of egg custard for each tart. Bake them in 190C, top bottom heat, no fan, middle rack. Bake for 20 mins. Turn off oven and leave inside oven for 5-10 mins.
Use a toothpick to test the jiggly egg custard. Let cool 5-10 minutes and remove from tart mould. Put it in airtight container and store in normal fridge after cooled completely. Heat up using a toaster and let cool until crust turn back flaky before eating the next day.
Ingredients
Directions
Pour hot water into a bowl. Add sugar and stir until all dissolved. Put aside to cool.
In another bowl, add eggs and whisk lightly.
Add evaporated milk, whisked eggs and vanilla extract into the cooled sugar mixture bowl. Stir lightly.
Sift 3 times. Use a spatula to get rid of surface bubbles.
Put into fridge for 2 hours or overnight.
Sift flour, icing sugar and salt. Stir until even.
Cut cold butter into small cubes.
Add butter cubes into flour mixture and mix with hands.
Stir 1 egg yolk and vanilla extract into mixture. Shape into a dough.
Put the dough on a baking paper and put cling wrap on top. Use a rolling pin and flatten dough until about 0.5cm. Put into fridge for 30 mins.
Use a round cookie cutter / anything the size of the egg tart mould to cut the dough. Put the dough into the tart mould, put cling wrap on top and press with another empty mould into the mould. (refer to YouTube video)
Put the moulds with the dough into the fridge for 10 mins. Using this time, preheat the oven to 190C. Prepare the egg custard by pouring them into a measuring cup for easier pouring.
Fill the moulds with 80% of egg custard for each tart. Bake them in 190C, top bottom heat, no fan, middle rack. Bake for 20 mins. Turn off oven and leave inside oven for 5-10 mins.
Use a toothpick to test the jiggly egg custard. Let cool 5-10 minutes and remove from tart mould. Put it in airtight container and store in normal fridge after cooled completely. Heat up using a toaster and let cool until crust turn back flaky before eating the next day.