My girl just simply loves Egg Tarts. It doesn't matter where it came from. Each day when she sees it, she will asked for it.
For me, I too love Egg Tarts but I am more selective. I love those from a stall that is near Maxwell Road. With the price hike, I just refused to patronise it as often as I wished.
The beauty about home made Egg Tarts is that you are able to control the sweetness.
So after reading from Yummy Bakes'sfeedback, who actually gotten the original recipe from Frozen Wings - I was sold.
My last attempt on my ugly Flaky Egg Tarts, though good was a little tricky to handle the dough. Since I only had a little time on hand, I wanted some fast and easy to handle recipe.
The dough is crusty and has a tad of flakiness and with the right balance of soft egg custard. Initially I thought it might be a little too sweet but after the tart cooled down. Actually the sweetness is just perfect!
Thanks for pointing the way YB.
Thanks to VN for getting me this cute little Precious Moments figurine. I used to have one when I was young but it has since been "claimed" by my sibling. Haiz....
Though now with no one to fight over it, I thought it might be nice to note it down. hahahha
After posting this a minute later, the postman came. Always nice to have parcel delivery. Felt so excited all the time.
Remember I asked via my blog where I can find chiffon knife as my hubby was in Japan recently. He was having a hard time locating it and in the end, I got three or four different sizes of spatulas. Can't blame that poor man, he tried and I appreciated it.
Well a very sweet friend came to know about it and actually mailed me one!
And this was what I received!
A chiffon knife!!! Finally I am able to owned one.
The feeling is just so sweet and this thoughtful angel had the package so well wrapped too.
Thanks I you are such a sweet angel!
What you need:
For the skin:
190g butter, not too hard
225g plain flour
75g custard powder
60g sugar (i used icing sugar)
1 egg, beaten
Crumb the butter with the plain flour, custard powder and icing sugar together into fine crumbs.
Add in the beaten egg and form a dough.
Rest dough in fridge for 10 mins.
Using a plastic sheet, roll the dough thinnly and using a cookie cutter, cut into disc and place into tart mould.
Using a fork, prick some holes into the dough. Set aside.
What you need:
200g boiling water
5 eggs, beaten
250g fresh milk
Preheat oven at 200C for 15mins
Dissolve sugar in boiling water, let cool, add egg and fresh milk. Do not beat, just stir and mix.
Strain the mixture and pour into the tart mould.
Bake at 180C for 25mins or until cooked.