Egg Tarts

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On Saturday afternoon I feel like baking something... and make me think of Small Small Baker's egg tarts. Without any hesitate I took out the recipe and start to bake. Actually I baked egg tarts for several times but the results are not good. I think this is my 3rd or 4th try and this is the most satisfy egg tarts that I ever baked. Thanks to SSB for this lovely egg tarts recipe and the baking tips.   

Adapted and slightly modified from Small Small Baker
Ingredients: yield about 28g x 9pcs (7 1/2” tart mould)
~ Pastry
80g butter
25g icing sugar
Pinch of salt
30g egg (keep the balance for the filling)

125g cake flour
15g bread flour

* Sieve and set aside

~ Custard filling
125ml milk
25g sugar

2 eggs + balance egg from the pastry 

Methods:

~ Custard filling

1. Mix the milk and sugar together. Cook the milk mixture till sugar melt. Remove and leave to cool (about 5 minutes).

2. Beat the eggs well. Add into cool milk mixture and mix well. Sieve and set aside.

~Pastry

1. Beat butter till creamy. Add in icing sugar and salt. Continue beat till well combine.

2. Add in the egg gradually. Mix till well incorporate.

3. Fold in sifted flour in 2 batches. Do not over mix.

4. Cover the dough with cling wrap and keep in fridge for 30 minutes.

5. Remove the dough from fridge. Divide into 9 portions (about 28g each).

6. Shape into balls. Place each ball into the tart mould and press to spread the dough around.

7. Pour the custard filling into the tart about 90% full. Bake in preheated oven 180C for 18-20 minutes. Do monitor the custard filling. It might puff up about 15 minutes after baking starts. Pull the oven door open about 2" (with spoon or anything to keep the door slightly open). Continue to bake until the custard is set. This is to prevent custard puff up and collapse once cooled down.

 

8. Remove from the mould and leave to cool on wire rack.

 

I am submitting this post for Aspiring Bakers #10 –Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!.