Yeah, I'm making them again. But this time, I made them into egg tart pans!!! A first for me.
Another first for me... I started submitting to food sites like Foodgawker and my 3rd Pak Thong Koh was accepted.
And Tastespotting also accepted this post :)
Ok, before I talk more about these, I want to apologize for not posting what I said I will in the previous post, Pak Thong Koh Version 3, save that for tomorrow. I made these yesterday and want to show you what I did while still hot from the oven :)
Actually this is not the second time I made these (I mean since I started blogging), I do make these every often, just that I never blog about them because they were always for orders. This time, I made some for own consumption as well, in tart pans :)
I used to shrug at the idea of using these tart pans because of the fear of the tarts not coming out of them so I always use disposable aluminium tart pans instead. And I dread at the idea of greasing all the tarts pans. Imagine trying to grease every nook and cranny of the tart pan. Tart pans are not smooth and they are all fluted. It's really a chore and all the butter used in greasing!!! Gosh, please no.
There are 2 types of tart pans available for sale here. They look similiar but the price is different. One type is aluminium and the other type, I suspect is tinned steel. Aluminium pans cost double of tinned steel ones. Old recipes always call for greasing the tart pan, and maybe during those times, only tinned steel pans are available. And aluminium pans, good news... need not be greased. Just use them clean. And indeed they came off clean from the pan. I am a believer now... yes, I am.
How to dislodge the tart from the pan??? Overturn the tart on your palm and with another hand, prick the side of the tart with a toothpick and gently pull the toothpick down. The tart will just off off the pan!!!! Easy peasy.
I'm so glad they all came out pretty.
And if you wonder why does some of your tarts come off nicely and some got stuck to the pan??? Surely it's not the pan's fault if some of it can come off easily. The main reason for getting stuck is that the tart leaked. The crust is not well pressed into the pan and leaks can easily occur.
To avoid leakage, always roll out the dough, cut with a round cutter and transfer that cut out to your pan. Then gently press it into shape. Remember to smooth it out by rubbing the dough as if you are applying lotion or ointment. And I do find that if you roll and cut the dough, the crust is more uniform and it's a lot lot faster than pressing a ball of dough into shape. Once, my cousin, my sister in law and I made 250 crust in just 4 hours, inclusive of baking. If it's not because of this method, we will be working for a very much longer time.
Well, do you like your egg tarts dressed or bare?
I like it bare. Then I can look at those fluted sides, so pretty.
But to serve, it's always best with a paper liner, so that others can use the liner as a "bowl' to catch crumbs.
My tarts are really flaky, always eat with caution of falling crumbs :)
Would you want a bite???
Then please make some... recipe is here
That is my old recipe, and what I'm using here is slightly modified to make things easier for me to finish up 1 block of butter. It is not much different. Taste just as great.
And these are for my customer. Minimum order 24 pcs :)