Egg Tarts

Being the first weekend of the vacation, and taking a break from attachment, I decided to make egg tarts for the second time in my life

A bit too sweet for some, but otherwise it does taste pretty decent

Recipe:

 Ingredients for Pate Sucree:
125gm Butter – chilled
60gm icing sugar
1/2 egg white
1 egg yolk
200gm plain flour
1/2 tsp vanilla essence

Ingredients for Egg custard:
280gm fresh milk
160gm sugar
3 whole eggs
1/2 tsp vanilla essence

Method:
1. For pate sucree: beat butter and icing sugar till well mixed.
2. Add in white and yolk and mix.
3. Add in vanilla essence and then the flour and mix into a dough. Rest for 10mins. press dough into small tart moulds.
4. Bake the tart shell till half-cooked.
5. For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
6. Whisk eggs and strain it  before pouring into the milk mixture. Do not whisk till frothy.
7. Add in vanilla essence.
8. Sift the egg custard and pour into tart moulds and bake at 175degrees celcius till egg custard sets.

Note:
Half baked should be around 10 min at 175 degrees celcius. However, everybody’s oven is different. Hence, judge for yourself and see that its puffed up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175 degrees celcius. Bake for about 10 minutes and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when its cooled. what you can do is to shake the tray of egg tarts and if the custard wobbles, then its a sign that its not cook and if it doesn’t wobble, then its set and you can take it out from the oven.