Thursday, 10 July 2008

Eggs Tarts

Ingredients for pastry crust:

100 gm. Unsalted Butter
40 gm. icing sugar
a pinch of salt
1 egg
20 gm. milk powder
220 gm. Plain Flour
1/2 tsp. Vanilla extract

Egg Custard:

2 eggs.
45 gm. fine sugar
a pinch of salt
1 tsp. lemon juice
80 gm. fresh milk
40 gm. water
1/2 tsp. vanilla essence


(1) In a food processor, mix all the ingredients for pastry crust together except egg. Pulse a couple of times to mix till crumbly.
(2) Add in egg and mix till it becomes a pliable dough. Do not overmix otherwise pastry will create gluten and becomes tough.
(3) Chill pastry for 20 mins. before pressing into tart mould.
(4) Press pastry into tart moulds and cut off excess dough at the rim. Leave aside while prepare for egg custard.
(5) Mix all the ingredients for egg custard together then sieve it.
(6) Pour into prepared tarts and bake at 175C for about 20 mins. If your oven has individual control of the upper and lower heat, please have a higher temperature for lower control so that the pastry tart will turn golden brown. If you do not have this mode, please place the tarts at the bottom shelf of the oven.

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