Egg Tarts
Egg tarts are a fovoured Asian 'dimsum' that originated from Hong Kong. Nowadays you can find it almost everywhere in Malaysia and Singapore. There are two versions of the egg tart: the one with flaky crust (also known as Portuguese egg tarts), and the one with cookie-like crust, as featured above and also my favourite.
Be careful when baking as the egg custard burns easily. Check the colour while baking- it should be done when the custard becomes yellow.
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Cooking Instructions
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1
Make tart shells as below.
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2
Melt the sugar in hot water and leave to cool completely.
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3
Whisk the eggs and evaporated milk together.
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4
Strain the egg mixture into the sugar water and stir well.
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5
Carefully pour the egg custard into the shells. Skim off any air bubbles on the surface.
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6
Bake in preheated oven at 170℃ for ten minutes. To check if the custard is done, insert a toothpick in the middle. If it remains upright, the egg tarts are done.
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7
Replace water with pandan water (boil water with pandan leaves until tinged green) and add a drop of colouring for Pandan Egg Tarts.
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8
Serve warm :)
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