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
250g plain flour
2 tbsp castor sugar
1 egg yolk
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)
- Cream the butter with the egg yolk and sugar.
- 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)
- 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.
- Lightly press the pastry circles into foil tart cases(I’m lazy to wash up the tart tins).
- Refrigerate the lined foil cases for 2 hours (I left them overnight)
- Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
- Sieve egg mixture and pour into the cold tart crust.
- 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.