Tested Recipe with Slight Adjustment Adapted from en.christinesrecipes.com
Ingredients: (makes 17 egg tarts (2.6-inch wide x ¾” deep tart tin)
200g all-purpose flour
25g cake flour
125g unsalted butter (soften at room temperature)
55g icing sugar
A dash of pure vanilla extract
70g caster sugar
150ml hot water
75ml evaporated milk
½ tsp pure vanilla extract
- Making crust:
- Beat the unsalted butter and icing sugar with an electric mixer until smooth, fluffy and light in colour.
- Add in egg, beat until combine.
- Add in pure vanilla extract, beat until combine.
- Add in flour in two batches, scraping down the sides of the bowl between each additions with a spatula, and make sure all ingredients combine well. Knead into dough.
- Roll out the dough to a ½ cm thickness. Cut dough with a cookie cutter that is just a bit bigger than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
- Making custard:
- Add caster sugar into hot water, mix until completely dissolved.
- Whisk egg with evaporated milk. Pour in sugar water. Mix well.
- Sift egg mixture to get rid of any foam into a measuring cup. Carefully pour egg mixture into each tart shell.
- Baking tarts:
- Preheat oven to 200C. Bake tarts at middle rack for 15 minutes or until the edges are lightly brown.
- Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 inches. Bake for another 10 minutes until the custard us cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.