EGG TART

Panassssss........... baru aje keluar dari oven terus upload. Hari ini anak ke empat saya Imran akan meraikan 

sambutan hari raya di SRA. Sejak beberapa hari yang lalu dia telah mengingatkan saya. Pada mulanya saya 

berkira-kira  untuk membuat brownies tetapi akhirnya  membuat Egg Tart kerana ingin mencuba resepi yang telah 

saya layari di internet suatu waktu dulu. Teman-teman yang ingin mencuba bolehlah klik di sini. Cuma saya 

tidak menggunakan teknik menerap dan hanya picit-picitkan sahaja ke dalam acuan pastri.

Di sana sini masih lagi meriah menyambut Syawal .Memandangkan hari ini telah memasuki Syawal ke 15 

maka masih ada lagi dua minggu kepada mereka yang ingin adakan rumah terbuka , bolehlah juga 

mencuba Egg Tart sebagai salah satu juadahnya. Di bawah saya CnP dari resepi asal milik Christinereceipe.  Selamat mencuba!

Ingredients of crust:

• 225 gm plain flour
• 125 gm butter
• 55 gm icing sugar
• 1 egg, whisked
• a dash of vanilla extract

Ingredients of custard:

• 3 eggs
• 110 gm caster sugar
• 225 gm hot water
• 85 gm evaporated milk
• 1/2 tsp vanilla extract

Method (making crust):

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.