家常便饭: January 2009

Thursday, January 22, 2009

Egg Tarts Finally

Egg Tarts

Been looking for an Egg Tart recipe. The egg tarts at those Dim Sum places are not able to meet my requirements, so I have been asking/looking around for recipes. Finally tried one and surprisingly it turns out nice. I used a ready-to-use crust for pies cause my right hand is still not ok yet. Ken mixed the eggs for me and followed the instructions for baking.

If you are going to use the pre-made crust, you might want to reduce the sugar for the filling as the crust is already pretty sweet. But if you have a real sweet tooth, then by all means, go for it lor.

Ingredients for Crust
1-3/4 cup all purpose flour
3 T sugar
1/4 t salt
1/2 cup butter, chilled
1 large egg
(I cheated & used ready-to-use crust)

Ingredients for Filling
1/2 cup sugar
4 large egg yolks
2/3 cup milk

Method
Preheat oven to 350F.
Combine flour, sugar and salt.
Add in butter and mix till crumb-like.
Add in the egg until the dough is heavy.
Mould dough into a ball and refrigerate for about 15 minutes.
For filling, whisk together sugar and egg yolks until sugar dissolved. Do not make the mixture light or foamy. Whisk in milk.
Divide the slightly chilled dough into 10 equal parts.
Press each one evenly into a mould/muffin tray to form small tart shells. Press pastry until it comes about 2/3 of the way up the side of the mould.
Pour the filling into the tart shells, filling them near to the top.
Bake for 20-25 minutes.
Cool for about 30 minutes in the pan.