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Easy Egg Tart Recipe PDF Print E-mail
Written by Administrator   
Monday, 25 March 2013 00:00
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EggTart_2I make it! I make it! After years of phobia, I finally overcome it with this recipe. An egg tart recipe that I found from other blogger. I got the recipe and bought a can of evaporated creamer for quite some times. Last weekend, I decided to bake this recipe. When I saw the egg tarts were nicely came out from my smart oven, I was so happy and feel worth it to bake them in front of hot oven on this super hot weather day.

This few weeks, the weather in Penang was so hot. It makes my body hot, temper hot! Thank God that the egg tarts turn out nicely, or else somebody might need to sacrifice and listen to my complain again.

I follow the recipe ingredients shared by Small small baker, where original recipe from HeiMama. I follow my own method during baking.

This is the recipe:
Ingredients:
Filling
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk

Pastry
300g plain flour
2tbsp custard powder
2tbsp milk powder
1tbsp sugar
1 egg
200g butter, melted

Method:
Filling
1. Heat up water and sugar until sugar dissolve, leave to cool.
2. Add in eggs and evaporated milk.
3. Mix well and sieve mixture.

Pastry
1. Combine all dry ingredients.
2. Add melted butter and beaten egg.
3. Use chopstick mix to form soft dough.
4. Refrigerate before use for easy handling.

EggTart_3

To bake egg tart
1. Take out pastry from refrigerator, take a small portion of pastry and press into egg tart mold.
2. Repeat until all pastry is finish.
3. Bake at preheated oven at 180C for 8 mins.

EggTart_4

4. Remove pastry from oven, pour in egg mixture until full.
5. Continue bake for another 15 mins or until egg mixture is firm.
6. Remove egg tart from oven.

EggTart_5

The reason I bake pastry first is because I want a crunchy pastry. Secondly, I want a soft egg filling, hence I do not want to bake egg mixture for too long. With this method, I can have a crunchy outside and soft inside egg tart.

EggTart

I prefer more egg filling tart but due to the short tart mold's size, I can't fill in too much of egg filling. I will consider buy a taller cup for egg tart in future.


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Comments   

 
#6 Yang 2014-08-13 01:38
Excellent recipe . I did it tonight and it was successful and delicious thank you very much :lol:
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#5 juan 2013-12-01 15:50
how long does the dough needs to be in the refrigerator before use?
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#4 MnY - Yong SH 2013-04-23 17:29
Hi Noi,

350g water = 350ml water
100g milk = 97ml milk (roughly)

Water conversion from ml to g is 1:1.
Milk conversion from ml to g is about 1.03 depend on milk density.

This link is good for conversion:
http://www.onlineconversion.com/weight_volume_cooking.htm
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#3 Noi 2013-04-23 16:44
How many in litre. Is 350g water and 100g milk. Tks
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#2 MnY - Yong SH 2013-04-19 08:27
Yes, you can. Just use whatever you have to substitude. Save cost ...haha :lol:
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#1 JJ 2013-04-18 21:58
Do you think we can use the muffin tray as mold ?
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