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Egg Tarts 蛋挞

Thursday, April 10, 2008



This a cookie crust egg tart..not puff pastry like with layers, neither is it firm or crunchy.. It's a rather fragile egg tart. I'd recommend eating this with a spoon.

I've tasted something like this from Bee's Bakery in USJ Taipan, they call it Hong Kong egg tart.

My colleagues love this. My family loves this too... Maybe you'll like it too...

Please don't substitute this with margarine or "Buttercup" or "Farm Cows".. It will not taste the same, definately.

Egg Tart Recipe

Pastry
250g plain flour
2 tbsp castor sugar
1 egg yolk
150g butter,

Filling
150g castor sugar
150ml hot water
250ml milk(1 small pack of milk)
1/8 tsp salt
1/2 tsp vanilla essence
3 large eggs
1 egg white (From the same egg where the yolk was used in the crust)

Method
  1. Cream the butter with the egg yolk and sugar.
  2. Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
  3. Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.
  4. Lightly press the pastry circles into foil tart cases(I’m lazy to wash up the tart tins).
  5. Refrigerate the lined foil cases for 2 hours (I left them overnight)
  6. Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
  7. Sieve egg mixture and pour into the cold tart crust.
  8. Bake at 180C (fan)/200C for 25 minutes.
**
I used disposable foil tart cases... this pastry is rather difficult to be removed from the regular tart moulds. They cost me RM6 .25 for 125 pcs, bought from Bake with Yen.

85 lovely notes:

Betty Bake May 24, 2010 at 6:57 PM  

they look delicious - mmm yum yum

Anonymous,  May 31, 2010 at 7:53 AM  

hi..could u tell me,,do i need to bake the tart shell first b4 adding the filling?.,,hope u don mind to share,,thanks

wendyywy @ Table for 2 or more..... May 31, 2010 at 10:20 AM  

Anonymous,
No, do not prebake the tart shells.
Use them cold from the fridge as said in the recipe.

Anonymous,  June 6, 2010 at 6:29 PM  

hi, where did you get ur egg tart "tins" from? i bought one packet from red man that day and when i used it, some of the crust became VERY BLACK, due to the steel or aluminium material, i washed it twice very throughly, but its still like that.

wendyywy @ Table for 2 or more..... June 6, 2010 at 7:58 PM  

Anonymous,
As stated in the post itself, I bought my disposable tart foils at Bake With Yen.
May I ask are you from Singapore? As I don't think there are so many redman products here in Malaysia.

Anonymous,  June 6, 2010 at 9:04 PM  

yeah, im from singapore, the one you baked for your family, u use the tart tin that can be reused over again one right?

wendyywy @ Table for 2 or more..... June 6, 2010 at 9:53 PM  

Anonymous again,
Yup the tart tin is made of aluminium and can be reused over and over again. It can cost anywhere between Rm0.80 to RM1.50 each, depending on where you buy and how much you buy. It is very common here, not only found at bakery supplies shop, but at any crockery shop that sells plastic wares, buckets, plates and whatever household related.

Tinned steel ones looks shiny, compared to aluminium ones. I've only seen them never used before so I can't tell you about them.

Anonymous,  June 12, 2010 at 11:34 AM  

Hi,

May I know how many egg tarts can be made from the above recipe? Thanks!

wendyywy @ Table for 2 or more..... June 12, 2010 at 1:15 PM  

Anonymous,
It's anywhere around 12 to 18 tarts.
Depending on the thickness of the crust that you make, and the type of tart tin that you use.
Diposable ones will yield more because they are not fluted and the type where you can wash and use again will yield less as you have to fill in the flutes.

Anonymous,  June 12, 2010 at 10:21 PM  

Hi,

Thanks for your reply! May I know whether the lined foil cases have to be covered or wrapped up before refrigerated?

wendyywy @ Table for 2 or more..... June 13, 2010 at 9:12 PM  

To wrap or not to wrap is up to you, usually, I put them in the freezer for 2 minutes (until the surface feels dry), then stack them up in a tupperware, cover and chill until baking time.
And usually I do the tart crust the day before I bake.

But if you plan to keep the crust for more than 12 hours in the fridge, you must wrap it to prevent the egg yolk content in the crust from drying out. And if your fridge has odours (durian, salted fish), please wrap it up. If you have a very high sense of hygiene, also please wrap it up.

Anonymous,  June 14, 2010 at 10:00 AM  

Alright, thanks! They are really useful! :)

wendyywy @ Table for 2 or more..... June 14, 2010 at 10:32 AM  

Anonymous,
You're welcomed. I hope you can make some great egg tarts and tell me about them.

Anonymous,  June 14, 2010 at 10:53 AM  

I would like to replace castor sugar with icing sugar. But it seems that both sugars have different sweetness levels. So how much icing sugar should I use?

wendyywy @ Table for 2 or more..... June 14, 2010 at 12:01 PM  

Anonymous,
Actually sometimes I use icing sugar too, and because the amount used here is very little, I did not adjust the amount and just used the same, 2 Tbsp.

Anonymous,  June 21, 2010 at 11:01 AM  

Hi,
I have tried out the recipe and the egg tarts taste great!:) But I have encoutered some problems.

Firstly, the egg filling is not fully cooked after baking for 25 minutes at 180°C. The upper egg filling is set, but the egg filling underneath the set layer still remains watery and unset. (Note: I used eggs at room temperature and the sugar solution was cooled before use.)

Secondly, my egg tarts cannot be taken out of the tart tins. As the crust gets stick onto the tart tin and is crumbly too. (Note: Ungreased aluminium tart tins was used.)

So may I know what actually went wrong? Did not use milk at room temperature? Did not grease the tart tins with butter? Thanks!

wendyywy @ Table for 2 or more..... June 21, 2010 at 12:04 PM  

Anonymous,
Firstly, baking time is not the same with every oven. This is just a guide. I've got another ovenette that'll take me 50% extra time for my bakes. You'll have to judge by looking at the surface, it'll look "matte"r but slightly jiggly when fresh out from the oven, and then it'll fully set when cooled. Or can just bake until the filling is slightly puffed, that way it's definately cooked through but you can end up with sinking custard or an ugly looking surface. The timing to cook through the custard, you'll have to do your own estimation, Oh, by the way, is your oven fan forced? If not, please increase the temp by another 20C. It is stated in my "about" about oven temps in the blog.

2ndly, Oh yes, like I said, the tart is very fragile, but it taste very flaky. You have to do it with gentle hands. Maybe you try making the crust thicker, so that it won't be too fragile. If it sticks to the pan, the crust wasn't well made, and it leaked. It happens to some of my tarts, sometimes, but only 5% of the time.

Finally, I actually chill my custard mixture before baking, and I use it cold from the fridge. And I do not grease my aluminium tart tins, but if they are made from tinned steel, you better grease them.

Najmun July 13, 2010 at 12:14 PM  

Hi Sis,

manage to do this "fragile" egg tarts. have to handle it with care & very gentle... it's really yummy.. even i told my hubby eat it with a spoon.

but my prob here is, my custard is sinking... then i re-read ur comment, i think i over bake it because i didn't know that my oven is conventional oven.. sppse I've to increase the temp.

now, i don't have to buy egg tarts from Jusco anymore =), thanks to you..

err but my pastry is not enough.. have to make 2nd batch to finish all the filling.. got +- 200ml extra.

wendyywy @ Table for 2 or more..... July 13, 2010 at 10:33 PM  

Najmun,
You must've made the tart crust quite thick then
:)

Yeah, the crust is fragile cos no egg white and no water/milk is added, therefore it has a melt in the mouth feel. Have to use really gentle fingers to hold and eat.

HK Choo August 16, 2010 at 4:37 PM  

Hi Wendy, would like to thank you for this post, I am so happy to let you know I baked this and it's a success.

http://jottingsoflife.blogspot.com/2010/08/egg-tart.html

Terima kasih!

wendyywy @ Table for 2..... or more August 16, 2010 at 10:05 PM  

HKChoo,
I saw your tarts and indeed it looked like dimsum shop stuff. Very nicely done.

I'm glad you liked it. I'm sure there'll be more to come, right????

jyuen,  August 27, 2010 at 1:37 PM  

Hi Wendy,

Thanks for sharing this recipe. By the way, I had tried it myself just yesterday and it turns out great. All my family members loves it even the kids too. Hoping that you would be sharing more of your other recipe with us here. Thanks again. :D

wendyywy @ Table for 2..... or more August 27, 2010 at 11:24 PM  

jyuen,
Oh great, glad everybdy loved it.
I will continue to share all my recipes, whenever possible, if time permits me, I have too much to share, hahaha!!!

Casey September 27, 2010 at 9:55 AM  

Hi Wendy,

I had tried out your recipe yesterday.

The egg tarts came out very yummy, but I was unable to take out the egg tarts from the shells. I had to use spoon to eat and the tarts are fragile too.

I had noticed that some of my egg tarts (the custard parts) sank, is it due to the high temperature of the oven?

Nevertheless, the tarts are yummy, thanks for the recipe!

wendyywy @ Table for 2..... or more September 27, 2010 at 11:17 AM  

Casey,
Great to hear that you liked it.
It sank because it overcooked :) It puffed up in the oven, right? If you baked until the filling puffed, it will sink when cooled.
You can take them out from the mould, just be very very gentle, but they will still be fragile.

Casey September 27, 2010 at 12:11 PM  

Wendy,

Thanks for your reply!

Yes, I saw the egg tarts puffed up in the oven, does it mean that I have to take the egg tarts out from the oven before they puffed up?

For some of the egg tarts, they didn't sink, but the egg filing is very soft; when I put them back in the oven and bake again, then they will puffed up and sank.

But I really like the skin of the tarts, they are soft and crispy even cool.

wendyywy @ Table for 2..... or more September 27, 2010 at 6:52 PM  

Casey,
I bake until the center is no longer shiny. When it turns matte, it is cooked, but if you have the time, leave it in the oven to cool down, because the residual heat is enough to further cook the eggs without puffing it up.
But leaving it on the counter will be fine too, provided the temperature of the house is cold, so that it will continue to cook on itself with the residual heat.

Anonymous,  October 21, 2010 at 5:33 PM  

Hi Wendy, When you mention don't use margarine or "Buttercup"...., do you mean Buttercup brand butter? Thanks, Monica.

wendyywy @ Table for 2..... or more October 21, 2010 at 10:18 PM  

Monica,
Buttercup is a brand of dairy spread, not a real butter. You will never find the word butter on its wrapping, same goes to Farmcows.

mummyseri October 22, 2010 at 11:10 AM  

Hai Wendy..
Saya dah try this recipes..n yummy..
my family amat suke:)
tq very much..

wendyywy @ Table for 2..... or more October 22, 2010 at 11:29 AM  

mummyseri,
u're welcomed.
harap harap buat lagi :)

Anonymous,  October 22, 2010 at 4:03 PM  

Hi Wendy, I was recently given an oven and am still learning how to bake. The reason is because I still have a few blocks in the fridge. Not knowing "Buttercup" is a dairy spread and I have been using "it as butter" for all my cakes. Will try this recipe with SCS butter then. Thank you very much for your swift reply. Appreciate. Monica.

Anonymous,  October 22, 2010 at 4:07 PM  

Hi Wendy, Forgot to ask you. When you say cream the butter, sugar and egg, do I use hand or electric hand mixer [that's the only mixer] I have. Thanks, Monica.

wendyywy @ Table for 2..... or more October 22, 2010 at 8:38 PM  

Monica,
It's ok to finish up ur buttercup for this. But the next time u try this with real butter, maybe Anchor or ACS or even Tatura, and you'll definately notice the difference.
As for the creaming, just use a large spoon to incorporate everything. Do not beat, so that air will not go in too much. You won't want the crust to expand.

Anonymous,  October 25, 2010 at 10:19 AM  

Hi Wendy, I tried it yesterday. Managed to make 13 delicious egg tarts. Worry it may turn out otherwise so I used butter instead of buttercup. Thank you for your kind sharing. Monica.

wendyywy @ Table for 2..... or more October 25, 2010 at 11:23 AM  

Monica,
Buttercup will still work, but the fragrance and texture will be inferior than of real butter.
Glad u liked it.

Anonymous,  November 11, 2010 at 5:40 PM  

Hi i'd tried your egg tart, its very yummy... but i encounter problem with the pastry..it was very soft till it was difficult to handle. After cutting the pastry into circles, once i lift it up, it tears...i tried to refrigerate it for awhile, then it becomes too hard to roll. Is it cuz i use hand mixer to mix butter and sugar thats why make it become too soft? Thank you for sharing though! : )

...Lilacz

wendyywy @ Table for 2..... or more November 12, 2010 at 12:40 AM  

Lilacz,
Oh yes, you have to be very gentle with it. Some ppl that I've given them hands on demo has difficulties with the dough too, but when they were really gentle and careful, they could manage it. The creaming part, I just use spoon, no need to beat it til it turns pale. Just combine the sugar and butter and it is sufficient.

Anonymous,  March 31, 2011 at 6:29 PM  

Hi Wendy,

Just wanted to ask, when you mentioned "plastic"(Roll out pastry in between two sheets of plastic) do you mean plastic wrap? or some other thing?

Oi Kha

wendyywy @ Table for 2..... or more March 31, 2011 at 11:22 PM  

Oi Kha,
I used polyethylene plastic sheets, normally used to wrap hawker food here.
Not cling wrap which will be very clingy to everything it touches.
You can use an old clean plastic bag cut out or plastic book wrapping sheets.
You can see the plastic wrap I used in my "Spiral Red Bean Bun" post.

Anonymous,  April 1, 2011 at 8:57 PM  

so i can just cut out two pieces of plastic from a big, clean plastic bag?

Oi Kha

wendyywy @ Table for 2..... or more April 2, 2011 at 2:38 PM  

Oi Kha,
Yes, but make sure you use the non printed side.

Mei Sze April 5, 2011 at 10:20 PM  

Mmmm..looks incredibly mouth-watering...will try out your recipe tomorrow! :)

Mei Sze

Mei Sze April 6, 2011 at 1:17 PM  

Hi Wendy,

I have made the egg tarts using your recipe. It is awesome! I've posted it on my blog but included some personal (very minor) variations. Very delicious!! Thank you for the recipe.

Anonymous,  May 24, 2011 at 4:48 PM  

Hi Wendy

The egg tarts looks delish! Will want to try out but I have a few questions.

Is it a must to refrigerate the lined foil? Can it be used immediately?

Thanks
Lily

wendyywy @ Table for 2..... or more May 24, 2011 at 5:37 PM  

Lily,
If you do not chill the moulded crust, it might puff. When I first made this, I used it straightaway and the crust puffed and the texture wasn't nice to eat.
If you are in a rush of time, just freeze it for 15 mins. Just make sure it is cold when you put it into the oven.

Anonymous,  June 20, 2011 at 2:06 PM  

i forgot to mix the egg yolk with the butter and sugar. only remembered once i had put in the flour ): hoping for the best!

wendyywy @ Table for 2..... or more June 20, 2011 at 2:24 PM  

Anonymous,
the only difference is that the pastry will be less flaky. It'll still be alright. don't worry.

Anonymous,  June 20, 2011 at 5:41 PM  

phew! thanks for the assurance!(:

Anonymous,  June 20, 2011 at 7:34 PM  

just came out of the oven. extremely good!(: not clyingly sweet, pastry's just how i like it. THAANKYOU!(: very simple recipe

Anonymous,  July 4, 2011 at 11:19 AM  

Hi Wendy,

I tried this recipe ydae however after 25min at 180°C the egg custard is still wobbling... so i continued at for another 20min at 200°C or so until it look more sturdy.

I was expecting for a failure BUT it turned out NICE!!! Except ta i wasnt able to remove the tart from e aluminum shells (as per mentioned by the others). We ended up scooping & eating it with a spoon too.

I guess the crust was a lil too thin. But could there be other reasons to it?
-I creamed the butter & sugar with a mixer for abt 3 min.
-I fridged the lined foiled cases for abt 4 hrs.
-I took them out only after the egg mixture is ready for pouring.

Could you suggest or advice me? I looking forward to try tis AGAIN- tis time with better looking & tasting crust!

Hazel

wendyywy @ Table for 2..... or more July 4, 2011 at 2:42 PM  

Hazel,
If you are using a small tabletop oven, baking time will probably be almost double. If your oven do not come with a forceful fan, increase the baking temp by another 20C.
Digitally controlled or large ovens should bake around the same time.
You should try to be really gentle when handling the baked tart, if you want to remove it from the case.
Creaming 3 minutes is way too long. Just cream until combined, as in few seconds only.
If u are using fluted tart pans, make sure your crust is thick enough. If disposable pans, then a thin crust should be fine.
I take my crust just before I want to bake, so that wouldn't be ur problem.

Anonymous,  September 26, 2011 at 10:08 AM  

Hi Wendy,

U got a great blog!

I tried ur recipe yesterday and it turned out great!! The crust are so nice. Love it!! But still, i got a problem with my egg tarts here :(

1) Why is it between the crust and the filling it will be over baked?

Thanks for ur great recipe!!

Fion

wendyywy @ Table for 2..... or more September 26, 2011 at 10:19 AM  

Fion,
You mean the spot where the base of the filling touches the crust?
It is overbaked because you overbaked it.
Just cut short the baking time then.

But then again, did your tarts puff up? Overbaked will be puffy in the oven and your tarts will have a sunken center when cooled.

Anonymous,  September 26, 2011 at 10:58 AM  

Yup. It did puff up. The side of the crust touching the filling.

Will try to shorten the baking time next time.

Thanks so much, Wendy.

Fion

Anonymous,  January 28, 2012 at 2:42 PM  

Hi Wendy, I tried this recipe today..struggling so hard with lining the pans. Seems like my crust is too thin as compared to yours, will there be any problem? Now the lined pans are in the fridge..let's hope they will turn out well.

Yen

wendyywy @ Table for 2..... or more January 28, 2012 at 2:51 PM  

Yen,
they will be very fragile if they are thinner than mine.
I suggest you be really really careful and gentle with it later.
If not, you can scrape them out from the pan, and line them all over again

Anonymous,  January 28, 2012 at 5:29 PM  

Hi Wendy, thanks for your advise, but I am too lazy to redo again. So I just pour in the mixture n put into the oven..luckily only some of them are withvery thin crust.
Other than the appearance, the taste is good. My family members love it!

Thank u for the recipe! I'm sure my next attempt will be better.

Yen

Lynn,  April 1, 2012 at 10:02 PM  

Hi Wendy
Do I have to wait for the butter to be soft in room temperature so as to facilitate mixing it with sugar and yolk using a spoon? I am puzzled how to mix cold cubed butter with sugar and yolk using a spoon in a few seconds as read in above comment. Sorry for such silly question but I really been hoping to bake egg tart for my gal.

WendyinKK @ Table for 2..... or more April 2, 2012 at 9:59 AM  

Lynn,
Oh sorry for the misundertsanding. The butter has to be cool, not room temperature. I'll change the instructions.

Lynn,  April 5, 2012 at 2:53 PM  

Hi Wendy,
It's me again, Lynn.
So the cubed butter texture should still be hard as it was when I take out from the fridge to cut?

Thanks!

WendyinKK @ Table for 2..... or more April 5, 2012 at 3:00 PM  

lynn,
just use room temp butter. This recipe doesn't matter because you're going to chill the pastry before you bake it

worldangel,  May 6, 2012 at 11:37 AM  

Hi! Will be trying out this recipe soon. Want to know if the butter used is unsalted or salted? Thanks :D

WendyinKK @ Table for 2..... or more May 6, 2012 at 11:56 AM  

worldangel,
I always use salted unless stated.
The information is in my "About". You can read that to know about the ingredients used in this blog

worldangel,  May 7, 2012 at 12:50 PM  

Thanks! I ended up using unsalted but added in about half a teaspoon of salt. The salt taste just right for the tarts ;)

The tarts turned out beautiful but it's a bit too wobbly for my taste. I only baked for about 10 - 15 minutes in my oven (at about 190C as mine is not fan-based) because the egg started to rise and form 'blobs'. That's the right time to remove the tarts right? Or should let it continue to bake? How can I make the custard more 'firm' and crunchy?

Thanks for the great recipe! The crust is really fragile - I used aluminium casing to bake but had difficulty removing from the case because the moment it is removed, parts of the crust will break! Think I will use tin foil next time round. Is there any difference to take note of if I use tin foil instead of aluminium case (ie shorter/longer baking time, etc)?

Sorry for so many questions. This is a great recipe and I have been sharing it with my friends who are currently overseas and are craving for egg tarts!

WendyinKK @ Table for 2..... or more May 7, 2012 at 1:21 PM  

worldangel,
I am surprised you want the custard to be crunchy. It is supposed to be soft, firm (not hard) and set. You can leave it in the oven(after the heating is turned off to let it continue baking with the residual heat. My egg custard is used cold, which is maybe it needs longer to bake, as the long baking time helps with evaporation, but it is evenly baked inside and out.
You have to be really careful and gentle with this recipe.

worldangel,  May 7, 2012 at 5:01 PM  

Yea, I think I am really weird! I like those harder, firmer type of egg custard like those that can be (easily) found in the neighbourhood bakery shops while hubby prefers the wobbly, soft as tofu type of egg custard. Thanks for the advice, will be making a bigger batch in tin foil for my friends soon!

WendyinKK @ Table for 2..... or more May 7, 2012 at 5:10 PM  

worldangel,
firm or hard is normal to me, but, LOL, not crunchy.
I think you can increase the egg amount(maintain the rest) or add in 1 Tbsp of flour. Some bakeries add in custard powder too.

worldangel,  May 7, 2012 at 5:57 PM  

You mean, add into the egg mixture? How much custard powder should I add in? 1 tbsp as well?

WendyinKK @ Table for 2..... or more May 7, 2012 at 6:05 PM  

Worldangel,
Yeah about that, probably.
I'm just assuming, like how I always change my recipes with assumption, haha.

Karh Mern,  May 18, 2012 at 8:56 PM  

Hi,
Nice egg tarts.

I have a small fridge, can I put the whole pastry into the fridge instead of lay them into the foil tart cases?

Thank you

WendyinKK @ Table for 2..... or more May 18, 2012 at 9:04 PM  

Karh Mern,
If you chilled it in a whole lump, how will u shape it later? Let it turn warm again?

You can shape them, chill them until hard, then stack and chill until time to bake. that's how I do it

Keroppi Koh August 24, 2012 at 8:52 AM  

Why must roll out between 2 plastic?the lining can it be thin?when i roll,the dough sticks to the roller at some parts,any idea what happen??i bake at 160 degrees for 30 min until it only jiggle abit.how u define matte??

WendyinKK @ Table for 2..... or more August 24, 2012 at 10:23 PM  

Keroppi,
The plastic sheets prevent the dough from sticking to your roller, that's why :)
Matte: http://www.thefreedictionary.com/matte

Ronni September 1, 2012 at 5:56 PM  

hey.. i saw an egg tart recipe and i instantly thot I should refer to wendy's blog instead for trusted advice! glad i found this. will try and let you know i.e. after i settle all the babies & have time to blog/write. Thanks for being so patient with all the questions. They really helped me set right expectation on my baking since i'm such a novice. :)

WendyinKK @ Table for 2..... or more September 2, 2012 at 10:57 AM  

Ronni,
work with care with this dough, not easy but the end result will be satisfying.

Ronni September 3, 2012 at 11:46 PM  

Wenddddyyyyy, the tarts were very good!!!

Since I have not much faith in my baking, I halved your recipe and yielded 8 tarts. The pastry wasn't soft at all for me and can be applied to the molds very easily. The filling was slightly sweet for my family and I added another 30-40ml water to it after baking 2 for trial.

My oven was as usual temperamental and uneven. Oddly the sides inflated slightly and I quickly lowered the temperature and off the oven earlier. After "cooling" in the residual heat, they looked like nice flat normal egg tarts and were wonderful! Dad even wanted to bring for his friends! :D Thanks again for this nice recipe.

Oh, not sure if it will help others. For me the egg filling was much more even and "settled" after I left it in the fridge for a while vs using them immediately for the 2 trial tarts.

Nicole Wong,  September 4, 2012 at 12:41 AM  

Hi Wendy. It is me again. Made this egg tart last weekend. Reali had a tough time handling the dough and shape the pastry on the tart tin. Nearly gave up. Manage to finish it anyway. When eat it I cant reali hold the tart. It is reali fragile and the custard is abit watery. Is it normal or underbake? Other than that it taste still good!

WendyinKK @ Table for 2..... or more September 4, 2012 at 12:47 AM  

Ronni
Yes, The amount of sugar in this filling could be sweet to some, but still less sweet than those in Ipoh. That one I cannot stand. But somehow for pastries, still need some sweetness if not... will smell the 'flour'.
Letting the eggs sit for sometimes helps deflating from all the beating. I usually chill the filling together with the crust in separate containers overnight.


Nicole,
ur butter is too warm. If the dough is too soft, chill it for a while before using. The recipe's heading did say it's fragile :)
Watery is underbaked.

Nicole Wong,  September 4, 2012 at 9:07 AM  

Wendy, my dough is not soft. It just cant be shaped and roll so easily. Easily crack. Maybe too dry? Mmmm... underbake ar but some of the top aredi puff up and the surface got wrinkle d.

Kjee October 13, 2013 at 9:52 PM  

Hi Wendy, I made them today and it's really out of this world. Thnx.

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