egg tart!! - Tabitha Long



Egg tart!! Crust ( 8 tarts )

• 1 1/2 unsalted butter stick (1 cup)
• 2 cups flour
• 1 egg
• 150ml powdered sugar
• 1/2 tsp salt

Egg Custard (10-12 tarts)

• 3-4 large eggs
• 290 ml milk
• 75 ml water
• 190ml sugar or less (1.5 cups)
• 1 pinch salt

Equipments needed:

• Electric Mixer
• 2 large bowls
• Measuring Cup
• Whisk
• Tart tins
• Toothpicks

STEP ONE : MELT THE BUTTER ( set the butter into microwave and heat it up for a minute or two until the butter disslove completely) *You can either melt or use the electric mixer to beat the butter until it is soft and fluffy.

STEP 2: ADD FLOUR, POWDERED SUGAT, EGG AND SALT TOGETHER INTO THE BUTTER (after adding those ingredients use your hands to knead the dough. You can stop if kneading if it turns soft, pliable dough.
*Electric mixer might not work well in kneading dough because it will spill the flour all over and make a mess.

STEP 3: FORM SMALL BALLS OF DOUGH AND PLACE THEM ON TART TINS (start forming a base using your fingers to push the dough into the mould. You can trim away excess dough on the mould. *this method is considered the most toughest among others. It depends on how thick the crust is. If its too thick you will consume more crust and less custard. Whereas if its too thin, the egg tart will fall apart easily

STEP 4: MIX ALL THE INGREDIENTS FOR MAKING EGG CUSTARD (you have to beat the ingredients gently for a minute or two with a whisk. The egg yolk should blend together with other ingredients. In the end, the mixture will become light yellow in color)

STEP 5: POUR THE EGG CUSTARD MIXTURE INTO A MEASURING CUP (after that start by filling the crust with the egg custard. Please do not pour until it is completely full because it will spill out easily. If it is full, the filling will expand because the heat in the oven and will spill all over the place. This will create a mess in your oven)

STEP 6: PREHEAT THE OVEN TO 180°C AND BAKE THEM FOR 40-50 MINUTES (remove them from the oven when they turn golden brown, the crust tend to burn easily)

STEP 7: INSERT A TOOTHPICK INTO THW CRUST (it will stand on its own if it is cooked. If it is not, bake them again for a few minutes)

STEP 8: REMOVE THEM GENTLY FROM DISPOSABLE TART TINS (let it cool down for 2-3 mins. Do not take them off right away because the crust is still soft and will break easily)

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com

Instagram