Over the years, I've made egg tarts on few occasions. The result mostly looked rough and rustic but this time these tarts look like the real deal! That said, am still trying to achieve a melt in the mouth lighter crust. Mine have slight chewy tart shell. I'll have to work on my short crust pastry technique. However, the filling is exactly what I'm looking for.
Cantonese Egg Tarts
serves : 12-15 tarts
I have halved the recipe from Guai Shu Shu
For tart shells
1 egg (lightly beaten)
220 grams of plain flour (sifted)
40 grams of icing sugar (sifted)
100 grams of chilled butter (cut into cubes)
1/2 teaspoon of vanilla essence (optional)
For egg custard filling
220 grams of fresh milk
75 grams of castor sugar
1 teaspoon of vanilla essence (optional)
Pre-heat the oven to 180°c
In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.
Use a round cutter to cut about the size of the mould. Note that this step is optional and will help you to roughly gauge the amount of dough required and you still need to adjust the quantity of dough as you progress. Use your hand to press the dough against the sides and make it as even as possible. Use a knife or anything sharp to cut off the sides. If preferred, use a fork to lightly make some holes to let any trapped air to escape. However, this step of making hole is optional. Set aside for later use.
For crispier crust, bake the tart shell in the pre-heated oven of 180 degree Celsius for 10 minutes. However, this step is also optional.
For filling :-
In a microwavable bowl or mug, heat the milk until boiling hot (if you do not have a microwave oven, just heat the milk over the stove). Set aside for the next step.
In a big mixing bowl, put egg, sugar and vanilla essence. Use a hand whisk to beat until well mixed. Pour the hot milk to the mixture and use a sift to sieve the custard mixture.
Pour the custard mixture to the pre-baked tart shells.
Bake the egg tarts in the pre-heated oven of 180˙c for 10-15 minutes. Once the tarts starts to puff up a bit, open the oven door, leave the door ajar and continue to bake the tarts for another 5 –8 minutes. A tart is considered as baked when a toothpick inserted in the centre of the tart, the toothpick stands upright. The tarts is best served warm when the custard is still soft and crust crispy.