Egg Tarts

Hot hot! Fresh fresh!
This is one thing that I love to have piping hot!

And to sidetrack a little, the hot hot fresh fresh thingy totally reminds me of my previous coy! heh! Go figure what it is.

This recipe was taken from this lady’s webby, Yochana’s Cake Delight!. She makes so many awesome stuff which you will see being featured here in time to come. heh… Yes. I’m sure you can tell I’m a fan of hers already. ((: So here goes.

Egg Tarts
Adapted from Yochana’s Cake Delight!

For Pate Sucree:
125gm chilled butter
60gm icing sugar
1/2 egg white
1 egg yolk
200gm plain flour
1/2 tsp vanilla essence

For Egg Custard:
280gm fresh milk
160gm sugar
3 eggs
1 tsp rum (i used the phoon huat rum essence)
1/2 tsp vanilla essence

For Pate Sucree:
1. Beat sugar and butter till well-mixed.
2. Pour in egg white and egg yolk and mix.
3. Add in vanilla essence. Then add in flour in parts and mix till combined into a dough. Rest for 10min.
4. Press the dough into the mould.
5. Bake the tart shell till half-cooked (around 10min at 175°C.

For Egg Custard:
1. Heat milk and sugar together. Once the sugar dissolves, remove from heat.
2. Whisk the eggs lightly and pour into the milk mixture.
3. Add in rum and vanilla essence.
4. Sieve the egg custard and pour into the tart moulds. Bake at 175°C till egg custard sets (when the custard does not wobble anymore).

My love for egg tarts dates way back to  2003 when I went Hong Kong when my girlies. The egg tarts sold there (be it on the street on a restaurant) are simply heavenly!

And having tasted the what-I-felt-is-best, the spoilt me refused to give eat anything lower than that standard. Till this very recipe. It was the only one that comes so close to the ones I had in Hong Kong.

Only down side of this recipe is that….. The egg tarts taste best only when consumed on the same day.


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