My two kids tried out a variation on the Chinese or Asian egg tart recipe (from the Instructables) today all by themselves. We happened to have a lot of leftover blueberries (we’ve having a large crop of blueberries in our garden right now) so they added fresh blueberries … which is the only variation to the recipe (posted below), and somehow it made it less “eggy” …and voila! it was the most marvelous egg tart I have ever had! I am so proud of them!
A) Crust ( 8 tarts)
· 1 ½ unsalted butter stick(1 cup)
· 2 cups flour
· 1 egg
· 150ml powdered sugar
· ½ tsp salt
B) Egg Custard (10-12 tarts)
· 5 small eggs/ 4 medium eggs/ 3 large eggs
· 290ml milk
· 75ml water
· 190ml sugar or less (1.5cups)
· 1 pinch salt
· Electric mixer(optional)
· 2 large bowls
· Measuring cup
· Tart tins or disposable muffin tins
Step 1 Melt the butter
Set the butter into microwave and heat it up for a minute or two until the butter dissolve completely.
Note: You can either melt or use electric mixer to beat the butter until it is soft and fluffy.
Step 2Add flour, powdered sugar, egg and salt together into the butter
After adding those ingredients, use your hand to knead the dough. You can stop kneading if it turns soft, pliable dough.
Note : Electric mixer might not work well in kneading dough because it will spill flour all over the place and make a mess to your kitchen.
Step 3 Form small balls of dough and place them on tart tins (or disposable muffin tins)
Start forming the base using your fingers to push the dough into the mould. You can trim away excess dough on the mould.
Tip : This method is considered to be the toughest among others. A delicious egg tart depends on how thick your crust is. If the crust is too thick, you tend to consume more crust and less custard which leaves you unsatisfactory feeling. If it is too thin, the egg tart will fall apart easily.
Step 4 Mix all the ingredients for making egg custard
You have to beat the ingredients gently for a minute or two with a whisk. The egg yolk should blend together with other ingredients. In the end, the mixture will become light yellow in color.
Note: It is all right if you happened to find some visible yellow patches or the egg white that does not dissolve completely in the mixture. They do not affect the taste of the custard.
Step 5 Pour the egg custard mixture into a measuring cup
After that, start by filling the crust with egg custard. Please do not pour until it is completely full because it will spill out easily. If it is full, the filling will expand because of the heat in the oven and spill all over the place. This will create a mess in your oven.
Step 6Preheat the oven to 350 �F /180 degrees C and bake them for 40 to 50 minutes
You have to monitor the conditions of the egg tarts from time to time. This is because the crust will get burned easily. Remove them from the oven when they turned golden brown.
Warning: Please handle with care while you are working with oven. If you happened to burn yourself, seek medical help immediately.
Step 7 Insert a toothpick into the custard
Before this, leave the egg tarts to cool down for a minute or two. Do not take them off right away because the crusts are still soft and will break easily.
Warning: Be very careful while removing the egg tarts from the hot tins because you might scale yourself if you do not handle them cautiously.
Step 9 Serve the egg tarts!
Finally, the egg tarts are ready to be served! It is advisable to serve the egg tarts while they are piping hot from the oven. You will able to taste the crunchy crust with the soft moist egg custard fresh from the oven. The egg tarts can be kept in refrigerator up to 3 days. This is a simplified version of an egg tart recipe. You can search more recipes and compare with others if you wish to produce tastier egg tarts. Enjoy!