Egg Tarts

Jenny Lim

Janet Chua

subheading: attached is the simple recipe for the egg tart but must take note on some steps:

subheading: Crust:

50g butter

50g shortening

80g icing sugar

1tsp salt

50g beaten egg

200g cake flour

¼ tsp baking powder

subheading: Egg filling:

100g caster sugar

20g milk powder

½ tsp salt

200g water

160g beaten egg

40g egg yolk

subheading: Method for crust:

1) Sift cake flour and baking powder together.

2) Beat butter, shortening, icing sugar n salt together to creamy n fluffy, gradually add in beaten egg. Mix well.

3) Add in flour mixture and "use spatula to mix them well to form a dough". If your dough is still soft, it's OK, don't add flour, just mix well n cover it with plastic wrap and set aside to rest for 30 to 40 mins. After that, u will find that your dough is very easy to handle.

4) For my egg tart, I used those disposal small foil to do. I weight them for 22g each and press manually into the foil then used the crimper to crimp the edge.

5) After done, keep all the tart inside the fridge for about 1 hour to let it firm.

subheading: Egg filling method:

1) Combine caster sugar, milk powder, salt n water together, mix well.

2) Add in beaten egg and egg yolk, mix well. Strain egg mixture for 2 to 3 times to get rid of the bubbles.

3) After 50 mins, preheat your oven at 150°, then bring out the tart crust from the fridge and fill the egg mixture till 70% full.

4) Bake in pre-heated oven for about 35mins.

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