CHINESE EGG TARTS

They called these Cantonese Egg Tarts...yeah...may be to differentiate it with the Portugese Egg Tarts . My family love theses tarts especially the children, but one thing that I don't like to bake these tarts was, my children tend to scoop the custard filling and left the crust....the same thing happened to pineapple tarts or even any tarts. The worse part of it I have to finish up the crust....." the iving waste disposal"  ha....ha...anyway these tarts are fantastic...I found the recipe in Christinerescipes.com, some, buttery crust with creamy egg custard. I used mini loaves pan instead of the normal flowery mold...but it tend to break at the edges easily.

I am happy with the texture of both the crust and the custard and most likelihood will stick to this recipe and thanks Christine for sharing the recipe.

Cantonese Egg Tarts

Adapted from christinesrecipes.com

The simple and easy Chinese tarts that are perfect as tea treat: soft crust with egg custard filling

Ingredients

225 gm plain flour

125 gm butter

55 gm icing sugar

1 egg, whisked

a dash of vanilla extract

Ingredients of custard:

3 eggs

110 gm caster sugar

225 gm hot water

85 gm evaporated milk

1/2 tsp vanilla extract

Method (making crust):

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Cook's Note

At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

Baru buat experiment dengan Tart Telur yang saya dapati dari blog christinrecipes...boleh tahan resipinya kulit tart yang lembut dan ranggup dan inti kastard yang lemak dan sedap. Saya menggunakan acuan mini loaf..lain dari yang selalunya...saja nak test macam..mana..tapi cara ini bahaya sedikit bucunya terlalu sensitif dan silap haribulan patah hujungnya...saya mengalaminya..beberap biji dah patah hujungnya...rasanya kena guna acuan tradisi  biasa.

Tart ini memang sedap...tetapi awas dengan anak-anak....ha dia orng suka korek intinya dan kulitnya kita yang kena habiskan....selalu jadi macam tu dekat akak....."tong sampah bergerak"...sayang nak buang kita habiskanlah.

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