These egg tarts are what we grew up eating. The last time I made them must be at least 20 years ago, before the babies came. This version is the simpler, Singapore style, the crust being a simple western short crust pastry. The technique is really in the baking.
Because of the two varying textures between the short crust pastry and the custard, this is not exactly the easiest bake. However, I have simplified the process and we should all be able to bake these in 30 minutes and to perfection. Takes a bit of practice, especially in the gauging of the custard to pour in, ensuring the pastry does not shrink too much and the right temperature, but nothing difficult.
What can go wrong? Here’s an example of what happens if you overbake.
Egg Tart
Ingredients
Tart Skin
- 125 g Butter cut into 1 cm cube and frozen
- 180 g Plain Flour
- 45 g Corn Flour
- 50 g sugar
- 1 egg
- Pinch of salt
- 1 tsp Vanilla essence
Custard
- 3 eggs
- 60 g Sugar
- 150 g Milk
- 1 Tablespoon Condensed milk
- 1 tsp Vanilla extract I used vanilla pod
Instructions
- Preheat oven at 200C.
Make the skin
- Sift the flours into a food processor.
- Add the cold butter and sugar into the food processor and process until they look like bread crumbs (less than 30 seconds)
- Add the vanilla essence and egg, bring the mixture into a dough.
- Refrigerate for about 20 minutes.
Make the custard
- Place all the ingredients into a bowl and stir till mixed. Don't beat! Minimize movement!
- Sift the mixture 3 times, and ensure the sugar is dissolved.
Bake
- Divide the dough into 20 and roll out each to 1/4 cm thick.
- Place over the mold. Cut off the excess pastry that spreads over the mold.
- Pour the custard mixture into each to about 85% full.
- Bake at a low shelf in the oven for 15 minutes.
- When the custard starts to rise a little, lower the heat to 180C and bake for another 2 minutes.
- Keep the tarts in the oven for another 15 minutes while having the oven door ajared.
- Remove immediate and serve.
