Hong Kong Styled Egg Tart

Thursday, November 08, 2007

HaPpY DEePavALi !!!!

I have no idea how the egg tart knows today is Deepavali, the consequences for not listening to mum, it leaked..

Simple ingredients! Mum and I always wanna bake egg tarts, I never wanna reveal how many eggs we wasted when we were trying to bake the portugese egg tarts many years back. Now we are back, to bake simple egg tarts first.hehe.. Extract from All Recipe. I ate one right after I showered Twistie, oh yeah, I didn't get to rest after baking as gege was showing me his messy face.

125 g confectioners' sugar
375 g all-purpose flour
225 g butter
1 egg, beaten
1 dash vanilla extract -->forgot to put

135 g white sugar
355 ml water
9 eggs, beaten --> I used only 7
1 dash vanilla extract --> forgot to put
235 ml canned evaporated milk

In a medium bowl, mix together the confectioners' sugar and flour.

Mix in butter with a fork until it is in small crumbs.

Stir in the egg and vanilla until the mixture forms a dough.

The texture should be slightly moist.

Add more butter if it is too dry, or more flour, if the dough seems greasy.

I then keep it in the fridge for 1/2 hour.

Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides.

Use 2 fingers to shape the edge into an A shape.-->obviously I didn't do it

Preheat the oven to 450 degrees F (230 degrees C).

Combine the white sugar and water in a medium saucepan, and bring to a boil.

Cook until the sugar is dissolved, remove from heat and cool to room temperature.

Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla.

Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Whole milk will work as a substitute for evaporated milk