My kids are one of those that loves egg tarts ......or should I say, any types of pastries J Before, I used to think that egg tarts is used to steam and not bake, how silly. Few months back, when I was searching for the shortcrust pastry recipes in the net, I found out that there are a few of them......3 of them in fact. The best thing is, with this shortcrust pastry, you can actually make a lot of other types of savoury tarts from it........for instance, fruit tartlets, custard tarts, blueberry tarts, almond tarts, quiche and of course, egg tarts and many more. I have tried "Sweet shortcrust pastry" before with Blueberry cheese filling and also the Fruit Tartlets, and the result..........excellent, I get very good comments and praises from those who ate it.
OK, what I found in the internet about this type of pastry is.......there are three types of it..... (1) Pate Brisee (2) Pate Sucree and (3) Pate Sablee :) all from France. So far, I have only tried "Pate Brisee" and will definitely make a day to try "Pate Sucree" as I have a Daring Bakers Challenge (for March) to make an "Orange Tian" that requires us to make a Pate Sucree. I opted to skip this month's challenge because of the tight schedule I'm drowning in.......but will definitely make it one day when I'm free.....let's see when, ok? :P
Alright, I know I don't usually write a lot as I'm not a good writer and moreover, the purpose of this blog is to share the recipes that I have 'tried, tested and tasted' myself......so that my dear friends can have a piece of 'full-proof" recipe that will surely works. This 'Egg Tarts' recipe was from one of MiL's very old cookbook collection, SriRasa. I find that this recipe is quite easy to make, the only part that I find it a bit tough is when I use the round cookie cutter to cut out the shape, I couldn't quite lift the disk nicely, it'll break somewhere.......hmm, or maybe I rolled it out too thin (??) or maybe it's testing my patience....haha
So, this is the recipe, give it a try, because I think Egg Tarts are a favourites to the young and old ........Happy Egg Tart baking!
(Makes about 13-15 tarts)
For the Sweet Shortcrust Pastry
125 gm butter, cold and cut into cubes
60 gm castor sugar
250 gm plain flour
1 egg yolk
½ tsp vanilla essence
1 Tbsp water
For Egg filling
(A) 250 ml water and 125 gm sugar – boil to dissolve the sugar and let cool
(B) 5 eggs and 100ml evaporated milk – mix together
To make the Sweet shortcrust pastry
- Sift the flour and sugar into a mixing bowl.
- Rub the cold butter cubes into the flour mixture until it resembles coarse crumbs.
- Add in the egg yolk, essence and water.
- Shape dough into a ball and refrigerate for about 1-2 hours before using.
- Pre-heat oven to 180~C, take the dough out from the fridge and roll out the dough on lightly floured surface with a rolling pin.
Use a round cookie cutter to cut out a disk shape and mould it into your greased tart pan.Tips: do not poke holes on the pastry with fork , this will enable the egg filling to sip out later when you bake. I learn my lesson on this one :(
- Put some beans into the tart to weigh down the pastry when baking and bake at 180~C for 10 - 12 minutes. Let it cool slightly before putting in the egg filling.
- Mix (A) and (B) together and train to remove any coarse materials and bubbles.
- Pour the egg filling into the half baked tart shells.
- Bake at 180~C for 20 minutes. Let cool on wire rack and slowly take out the egg tarts and ready to serve.
Happy Egg Tarts Baking!