Egg Tarts...

Last Sunday I had Pandan Egg Tart as my breakfast...

Totally in love with it...
Today i decided to make on my own...
my target is to make 30 of it...
But end up...i make 60 of them!!!!
Really exhausting and tiring work...
Cos need to make the pastry on the mould one by one
and i only got 10 moulds...
so ended up, i need to wait for every bath while
my hand still wearing on the gloves with all the butter mixture stick on it..
It's just gross and i can't simply touch on anything
else there will be ants everywhere...

The egg tarts i made for today are the normal and Pandan flavour...
I more prefer to the Pandan flavour as i like the fragrance of Pandan ...
The aroma just so temptating!!!

Here is the recipe for Egg Tart:

Pastry

1. 1 cup of icing sugar
2. 1 cup of butter
3. 3 cups of flour
4. 1 eggs, beaten
5. 1 drop of vanilla essence

Custard

1. 2/3 cup of custor sugar
2. 9 eggs , beaten
3. 1 cup of fresh milk

For the Pandan Egg Tart, the ingredients is slightly different:

Pastry

1. 250g of butter
2. 50g of sugar
3. 1/4 salt
4. 1 egg, beaten
5. 360g of plain flour
6. 1 drop of vanilla essence

Custard

1. 100ml of hot water
2. 80g of sugar
3. 50g of Pandan Juice
4. 50g of fresh milk
5. 3 eggs, beaten
6. 1 drop of green colouring

Method:

(1) For pastry: beat butter and icing sugar till well-mixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in vanilla essence.
(8) Sift the egg custard and pour into tart moulds and bake at 180C till egg custard sets.

Note:
Half baked should be around 10 mins at 180C. I didn't put the timing cos everybody's oven is different. Judge yourself and see that it's like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 180C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.

The Green one are Pandan and the normal type egg tartss

The normal type Egg Tart~~~