Someone should buy lottery...I've started baking again!! Despise the country being hot, today was rather cool hence the itch haha
Behold, my mini egg tarts!
Taste: Just like I want it, not too sweet but I think I should hit the high temp to darken the crust next time.
The tricky part of making egg tarts actually is the egg custard in the cup because it actually takes longer time to cook before the crust becomes hard. So it has to be baked at low temperature.
Anyway, here is my easy-to-bake recipe in case you wanna whip something quick. But if you want to take it a step further, I recommend Christine's wonderful Hong Kong egg tart recipe
Makes 9 mini egg tarts
- 1 cup flour
- 1/4 cup icing sugar
- 25g butter
- In a clean dry bowl, add flour and sugar and mix.
- Cut the butter in cubes and add to the batter.
- Mix until it forms into a dough (I used my hands)
- Half way through, make a hole in the middle and add the egg yolk.
- Clingwrap the dough and refrigerate for at least 30mins.(essential in a warm country. Best to place the dough in the bowl into the fridge so that the bowl remains cold when working on the dough)
- 2 eggs
- 1/4 cup caster sugar
- 1/4 cup milk
- pinch of salt
- vanilla essence for taste
- In a separate bowl, whip the eggs together.
- Add caster sugar and continue mixing. Add the rest of the ingredients and whip till mixed.
- Preheat the oven to 100°C/320°F.
- Take approximate 15-20g dough and roll it into a ball. (Do use flour on hands while working on the dough. This avoid too much sticking).
- Gently place it into the small muffin tray and start pressing from the middle.
- Form a nice 'cup'.(you should stop once you see vaguely through to the base).
- With a tablespoon, pour the filling into the cups.
- Bake about 20-30 minutes or until the edge of the crust turn brown or the egg filling is firmed.