Egg Tarts (蛋挞)

Even noticed that almost everyone you know eat eggs?  I like eggs but hardly eat egg tarts.  The first egg tart I've eaten many years back was a cold one from the shelf which I don't think it taste nice.  Eversince I learned to bake my own egg tarts, I have changed my perception of egg tarts!

Recipe makes about 30 to 35 tarts

Preparation
100ml water + 125g sugar (boil till sugar dissolved and leave it to cool).  This is the syrup needed to be added later.

Ingredients:
400g Top Flour
20g Milk Powder
20g Custard Powder
(Sieve all 3 together and leave aside)

125g Semi Hard Butter
125g Margarine
100g Icing Sugar (Sieve)
7 Eggs
1/2 tsp Vanilla Essence
1 Fresh Lime (Extract the juice)
200ml Fresh Milk or Carnation Mik (I prefer to use fresh milk)

• Preheat oven to 180 degree.
• Put butter, margarine and icing sugar in mixer bowl and beat it for 5 minutes in normal speed (Speed 1 to 2 for Kenwood Mixer).
• Add in 1 egg and vanilla essence and beat at high speed for 2 minutesand then reduce to slow speed and then add in sieved flour bit by bit into the bowl to mix.  Turn to high speed and beat 1 minute after adding in all the flour.
• Remove dough and rest it for 10 minutes (cover the dough to prevent dryness).
• If your tart mould is nw, grease it with cooking oil  If not, then skip this step.
• After resting the dough, remove and roll it into long roll and divide dough into smaller ball of about 25g each.
• Roll dough in to ball in your palm and press it inside the mould and leave edge a big higher than mould and use a fork to prick lightly on the tart base (do not prick through the dough or elsetart wll stick to the mould when baked).
• Bake tart shells for 8 mnutes (half bake the tart base first) then remove from oven to cool.

 

• Crack 6 eggs in a bowl and mix it with hand mixer lightly and add in the cooled syrup water plus fresh milk.
• Turn oven temperature to 170 degree.
• Sieve egg mixture twice and add in lim juice and mix well lighty.
• Pour egg mixture into cooled tart shell to 90% filled and place it into oven and bake for 12 to 15 minutes (depending on your type of oven, best to see egg texture to determine if tart is fully cooked.  Do not over bake).  Got to make sure when placing tarts into oven , do t lightly, do not let eggg mixture flow out from tart or else it wil cause the tart to stick to the mould.

• If your oven is small and got to bake the tarts in few batches, put egg mixture in fridge before using.
• Remove tarts from oven to cool it for 5 minutes and try to remove tart from mould to paper holder (beware mould still hot!).  Serve it warm!