Calling all the egg tart fans🍮, we often go crazy about the best tarts around our corner and they taste really superb. We are all crazy about the baked cheese tart which is probably the distant relative of egg tarts.😍
After a series of tarts-a-war, I was thinking to make our own egg tarts that mimics Hong Kong oriental style.
Here we go~~it is just so easy to make (p.s. I used ready pastry for the crust from Redman at Clementi ) well it just takes less than an hour to do it! 🤗
Servings for 12 tarts
12 ready-to-use crusts (from Redman @ Clementi)
1 tsp vanilla Essence
250ml fresh milk
100g Fine sugar
150g Hot water
- Defrost the ready-to-use crusts
- In a bowl, whisk eggs, milk and vanilla essence together until it turns smooth. Can use either a whisk or spoon (would take a longer time to mix them evenly with spoon than whisk)
- In a separate bowl, pour in sugar and hot water and stir them until sugar dissolves in the mixture. Allow it to cool down.
- Whisk the egg mixture with sugar water until an even blend is achieved.
- Sift the filling mixture with a sieve for at least twice or until bubbles and uneven particles been filtered away with a smooth texture.
- Without any filings on the crust, send them into oven to bake for 10 minutes (to dry up the moist from having the crust kept in the freezer so that crust at the bottom would be crispy instead of being soft).
- Take the empty crust from oven and pour in the filling mixture into the crusts till 2mm before brim and send it into the oven to bake for 15 minutes under 180 degrees celsius.
Points to note: Always have a peek when it is approaching it’s 10th minute as the heat level varies from different ovens in case the fillings get burnt. Since it should not be burnt and the most optimal result would be a glossy yellowish gold custard fillings with flaky butter crust.