Egg Tarts 蛋挞

Suddently, I want to eat egg tarts. So, quickly start to make this yummy egg tarts...😉

Egg Tarts  蛋挞 (Makes about 15 egg tarts)

Ingredients of crust:
200 g  All-Purpose Flour
110 g Butter (Cold)
35 g Icing sugar
1 Egg Yolk, whisked
30ml  Water
1/2 Tsp Salt

Ingredients of custard:
2 eggs
70 g caster sugar
150 g hot water
75 g milk( I used 45g whipping cream + 30g milk)
½ tsp vanilla extract

To Make Tart Shells: 

1. Mix togather butter, salt, sugar, whisked egg, water and flour till you get a breadcrumb consistency then form the dough with hand. Refrigerate the dough for 30 minutes.
2. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter cut out circles. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, or use the same tart tin pressing the dough.Trim away any excess dough. Prick the bottom with a fork.

Making custard:

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with 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.

Happy Baking!