Saturday, March 31, 2007

Egg Tarts~

Wee. It's a public holiday today, so happy. can sleep till noon XD

Today, i baked egg tart XD.

Egg Tart is my little bro's absolute favourite and i had been wanting to bake some myself for a long time. Thanks to my mom, who bought me some tart mould from Miri. 6 of them only costs RM4.50. So cheap! It normally costs about BND0.80 cents per piece here le!

After researching different methods, different recipes and different people's opinion, i had decided to try one. This recipe is obtain from Tazz. The recipe is said to be provided by Saint Honore Cake Shop Ltd. Don't know true or not. I personally never heard of the bakery before la. With the advanced technology now and a very convenience thing called "google", i easily found out what this "popular" bakery. Wah, this company has many many many outlets all over Hong Kong le! Its even more ganas than Lavendar bakery. Saint Honore takes cake order online and i think their cake designs are the cutest XD. See for yourself here!!!

Ok, let's share out this really great recipe hor!

by the way, this are the chinese version of the recipe.

i did my tart the way Tazz did. Instead of rolling out the dough and cut them out. i had simply divided them and press them into the tart moulds.

For 10 medium sized tarts

Tart Shells:-
90g butter, room temperature
40g icing sugar
12g egg
170g cake flour
8g evaporated milk

Egg fillings:-
(half-en them would be sufficient for 10 tarts already)
160g eggs
80g caster sugar
50g evaporated milk
210g water

stir all the ingredients for egg fillings together until well blended and filter twice!!

1. Cream the butter and icing sugar together with a wooden spatula till white and creamy for about 2 to 3 mins.

2. Add in the eggs and evaporated milk. Blend well with step no. 1

3. Lastly, add in all the flour and knead them for a while. Thereafter, chill the dough in the fridge for 1 hour.

4. After an hour, divide the chill dough into 10 pieces and press them into the mould. Make sure the thickness are even and trim off excess dough from the edge.

5. Fill the prepared shells with egg fillings for up till 90% full and arrange them into a baking tray.

6. Bake them in a pre-heated oven at 250 degree Celsius for 15 mins or done.

7. Let the tarts cool and after that, turn the tarts to the side and lightly knock at the bottom to loosen the tarts.

As i do not have cake flour in hand, i did a little substitution. I measured out 170 g plain flour first, scoop 2 tbsp out of them and replaced with 2 tbsp of cornflour. i think the plain flour should be about 150 g after scooping them out.

As for the eggs, in order not to waste hor, i break one A size egg and beat them out first, then i measured roughly 12 g for the pastry. i then break/add another two A size eggs into the remaining egg just now and used them for fillings.

The big size eggs buyable from Hua Ho here is roughly 55g each after remove the shell. So i did the maths and figured i have about 153g of eggs there already so no point in breaking another 55g egg, right -_- It works fine by the way.

By the way, it may be advisable to half the egg fillings because there are more than 50% of left over le! so waste ar.... So either you double the tart shell ingredients or reduce to 50% of the fillings ingredients.

I love my tart's crust to be darker so i bake them longer, at about 20 mins.

My mom love my tart, they didn't think it's too sweet and the crust taste a little like cookie and the egg filling does not taste too strongly of egg either. Considering my first attempt, i think my result is quite good =p

This is definitely a recipe worth trying XD

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