Recipe – Egg Tarts
Weekend baking is extra rewarding because you don’t have to rush, so you can really take your time getting those bakes just right. I really believe in having the right emotion when baking. When I get too stressed up and rushed for time, my bakes didn’t taste as good.
I spent a Sunday at Chiew Mei’s house to do some baking. It was relaxing – we had a casual lunch before spending the afternoon to bake together. Of course, being a hardcore photographer, I just had to photograph the process before getting my hands dirty. After all the fun in the kitchen, we get the pleasure of sharing our lovingly baked egg tarts while watching the cooking show by Nicholas Tse. Prior to the show, I never even know he can cook as he always had a bad boy image. After watching the show, I see a different side of him.
Anyway, we made egg tarts that afternoon. Chiew Mei is quite an expert in making egg tarts so we got it ready within an hour or so. Using Annielicious‘s recipe, we made a buttery pastry base instead of the flaky kind. One of the tricks I learnt from Chiew Mei was to use the tart cases to flatten the dough first before putting it into the tart case to shape it. I am super happy with the final product!
- 280g Plain Flour
- 2 tbsp Icing Sugar
- 2 Egg Yolk
- 1 Egg White
- 150g Salted Butter
- 150g Castor Sugar or fine sugar
- 150g Hot Water
- 4 Whole Eggs
- 250ml Fresh Milk
- 1/2 tsp Vanilla Extract
- a pinch of fine salt
- Cream butter with icing sugar, egg yolk and egg white.
- Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead.
- Wrap the dough in a clingwrap. Put it into the fridge for 15mins to let it cool.
- Take the dough out of the fridge. Cut pastries into 12 equal portion (about 38g each).
- Roll individual dough into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
- Refrigerate the tart cases for 30mins, and it is ready to use.
- Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.
- Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
- Sift egg mixture TWICE to achieve smooth egg mixture.
- Take tarts out of the refrigerator, carefully pour egg mixture into each tart shells.
- Bake tarts for 25mins at 180 degree, fan ON.