Wednesday, 4 May 2011

Cantonese Egg Tarts

Went to House of Ingredients again today to get my cream cheese and low protein flour. The Philadelphia Cream Cheese over there is much much cheaper than the ones sold outside at the supermarket. For RM 11.50, i can get 500gm of cream cheese instead of 250gm at the supermarket.

Bought a lot of muffin cups and 10 egg tarts mould to try the recipe below. Came home and can't wait to start work.

Cantonese Egg Tarts
(Adapted from: Christine's Recipe)
**Make 8-10 pcs 7cm x 3cm tart moulds

For the pastry,
113gm Plain Flour
63gm Butter
27gm Icing Sugar
1/2 Egg
A Dash of Vanilla Essence

For the Egg Custard,
1 1/2 Eggs
42gm Evaporated Milk 
65gm Castor Sugar
112gm Hot Water

For the pastry,
1. Using an electric mixer, cream the butter and icing sugar together.
2. Add in whisked egg and mix under low speed. Add in vanilla essence and mix well.
3. Sieve in flour in 2 parts and mix till it become a dough.
4. Roll the dough into desire thickness and then cut out with the tart mould. Put the cut dough into the tart moulds at the centre and lightly press the dough with your thumbs, from bottom up to the sides. Trimmed away any excess dough.

For the egg custards,
5. Whisk eggs and evaporated milk till well combine.
6. Melt sugar in hot water till dissolve and add into the (1).
7. Sieve the mixture to get a smooth liquid.

7. Pour the egg custard into the prepared tart moulds making sure that the custard doesn't overflow.
8. Bake in a preheated oven at 180c for 15 minutes then lower the temperature to 150c. Keep an eye on the egg tarts and once it starts to puff up, bake with the oven door open for another 10-15 minutes.
9. Test for doneness with a toothpick. If a toothpick can stand well in the middle of the custard, then its cooked.

Note: Each oven is different and I always lower my oven temperature by 20-30c for a recipe. Keep an eye on your egg tarts so that u can adjust the temperature accordingly.

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