Egg Tart

I am back!

Yeah i know it has been awhile... I have been cooking still but just too lazy to update my blog.
Another year will be gone soon, i better get myself moving :)

This is my first attempt to bake egg tart and it turned out very good. *Grins*

Egg tart has been my favourite since childhood be it the short crust type or the puffy flaky type.

Here is the recipe.


A: for the tart crust - short crust type

220g All purpose flour
2.5 tbs powdered sugar / caster sugar
150g butter - softened and cut into small cubes
1 egg
a pinch of salt

B: for the egg custard filling

430ml milk
6 large eggs or 7 medium eggs
1 to 1.5cup sugar (depending on your preference, i use 1 cup and it turns out just perfect for me because i don't have sweet tooth)
a pinch of salt
1tsp vanilla essence


1. Pour all ingredient B into a saucepan and heat under lowest heat and keep stirring in one direction( to prevent bubble from forming) until the sugar dissolved, remove from heat and let it cool off.

2. Now preparing the crust - pulse the sugar, salt and all purpose flour in the mixer (to make sure it blends evenly), then add in the butter and mixed until it crumbs up.

3. Add eggs and vanilla essence to the mixture and mix until the dough is formed. (stop as soon as the dough is formed, don't over mixed)

4. Remove the dough and wrap with a cling wrap and chill in the fridge for at least 30min before using.

5. Sieve the egg custard mixture through a fine sieve to remove whatever residuals and bubbles from the mixture.

6. Preheat the oven at 180c

7. Remove the crust dough from the fridge and knead a little on a floured worktop and form a roll.

8. Take an appropriate portion that fit your mould and roll in between your palm to a ball shape.

9. press the dough ball flat with your fingers on to your palm (if you prefer an even size pastry you can use the rolling pin to roll into round shape).

10. place the dough onto a slightly greased mould ( i use silicon tart mould, no greasing is needed )

11. Press the dough down the mould and shape the wall and fill the egg custard filling up to 80% full.

12. Bake in the oven for 20min to 25min depending on the size of your mould. To test if the custard filling is ready, shake the tray lightly if the filling is jiggly like firm jello, means it is ready. (make sure the custard is not overbaked)

14. remove from oven and place on the rack to cool off before serving.


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