Monday, November 3, 2008

Egg Tart

My love for egg tarts is on a par with Mom's love for taro cake, Dad's love for almond cookies, Bro's love for BBQ pork, and Sis' love for stuffed glutinous rice balls. Egg tart is certainly one of the food items that I missed most from home. I tried making egg tarts with a friend two years ago from an online recipe and they turned out great! I've been making egg tarts occasionally since then. Thanks to Pierre for his effort finding the recipe :)

(A) Pastry
1/2 cup + 1/3 cup margarine/butter
1/3 cup icing sugar (sifted)
1 1/2 cup all-purpose flour (sifted)
1 beaten egg
1/2 tsp vanilla extract

(B) Filling
2 eggs (lightly beaten)
3 1/2 tbsp sugar
160 mls water
26 mls evaporated milk
1/2 tsp vanilla extract

1. Mix the margarine, icing sugar, egg, and vanilla extract from (A) together. Slowly add all-purpose flour while stirring the mixture.
2. Chill the pastry dough for ~ 2 hours in the refrigerator, or at least 30 minutes in the freezer.
3. While waiting, mix the ingredients from (B) together.
4. Preheat the oven at 350 degrees F.
5. Once the pastry dough is ready, take ~ 2 tbsp of dough and spread it evenly on a tart mould. Do the same using the rest of the dough. It yields ~ 10 standard-sized tarts.
6. Prick holes with a fork on the bottom of the unbaked tarts.
7. Slowly pour the tart filling into each mould about 3/4 full.
8. Bake tarts for 25-30 minutes until the tart shells turn light brown and the fillings fully solidify.
9. Cool the tarts and dig in!

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