There is something inviting about egg tart that makes it so desirable – that soft, smooth and sweet egg custard in a crispy buttery crust! Another version has the custard in a flaky crust. I still can’t decide which version I prefer -they are both so scrumptious. This particular recipe is the egg tart in a buttery crust.
INGREDIENTS (makes 16 small tarts)
- 100 gm butter (softened)
- 35 gm icing sugar
- 200 gm flour
- 1 egg
- 200 ml boiling water
- 100 gm sugar
- 4 eggs
- 100 ml milk
- 1 tsp cornflour
- 1/4 tsp vanilla essence
1 Prepare pastry cases:
Stir softened butter snd icing sugar together.
Add flour and stir until big lumps are formed.
Add egg and stir until a dough is formed.
Knead and place in the fridge for 15 mins.
Break dough into 20 gm pieces.
Roll each piece into a ball and then flatten with palm.
Press evenly into the tart mold. Shave off excess with knife.
Poke holes in the bottom of the pastry with a fork. This is to prevent the pastry from rising.
Bake at 180°C for 15 mins.
2 Whilst the tart crust is baking, prepare the custard:
Put boiling water into a bowl. Add sugar and stir to dissolve.
Stir in milk.
Add beaten eggs gradually and stir constantly into mixture.
Pass egg custard mixture through a sieve (twice). This will ensure a smooth finish.
Add vanilla essence and cornflour. Stir well to combine.
3 Pour into baked pastry cases and bake at 160°C for 25 mins.
4 Turn off oven leave tarts in the oven for egg custard to solidify.
Note: Click here for recipe on Flaky Egg Tart. https://www.choyskitchenadventures.com/2017/11/19/egg-tart-aka-dan-tat