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Wednesday, October 3, 2012

Egg Tarts II





















This is my second attempt on egg tarts.Taste much nicer than the 1st attempt as the crust this time is thinner and less sweet.I will try to make the crust even thinner in future. ;) I had adjusted my previous recipe a little.

Makes:
  • 24 mini tarts

You will need:

(A)Pastry
125g cold butter
55g icing sugar
225g plain flour
1 egg,whisked slightly
1/2 teaspoon vanilla essence
(B)Custard
280g milk
160g sugar
3 eggs
2 teaspoon vanilla essence

The Preparation:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup.

  • Remove the dough from the fridge and cut into equal portion.
  • Press the dough into the moulds.(No need to grease.)
  • Pour the custard mixture into the moulds.

The Baking:
  1. Bake for about 15-20 minutes at 200°C till custard puffs up.
  2. Remove from oven and leave on cooling rack.
  3. Unmould with care when slightly cooled.
  4. Serve warm or chilled.

Tips:
~Indulge in what we make at DeQueenKitchen~

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