Egg tarts

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!

Not bad for first try ;)

As well as I didn't have a chance to take any in between photos with my dirty hands but the base of the tart is the same as the ones I did for pineapple tarts but shortbread type.

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

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Shortbread Tarts with Cream Filling

Being me, I can't sit put and just bake only cakes...so I've started to explore into pastry tarts. Apparently there are a few kinds of pastry bases. But to simplify things, there are 5 main types (more info here). They vary from the hard crusts to the super nice and flaky ones and they all have different methods of making too.

And so I started off with the simplest form: Shortcrust pastry. Process didn't take that long but I forgot one vital step...poking the base of the pastry to allow air to escape if not the base will expand.

Pretty obvious eh? Thank goodness D was supportive to eat it when I topped it with custard and fruits..

And then I got ambitious further by making a shortbread tart which was indeed challenging especially when it comes to shaping this soft dough. There was alot of taking out of the oven and poking the base a few times just to make sure it doesn't rise too much. But it was worth all the efforts :). Tasted absolute yuuuuuummmm and of course it was a Hen's do that was behind the motivation. So I dedicated this to Min.

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