Egg tart

Recipe for egg tart

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Egg tarts are a delightful and popular dessert that originated in Portugal and gained popularity in various parts of the world, including Hong Kong and Macau. These sweet pastries consist of a buttery and flaky crust filled with a smooth and creamy egg custard. The combination of the rich custard and the delicate pastry creates a perfect balance of flavors and textures. Egg tarts are often enjoyed as a tea-time treat or as a delicious ending to a meal.

Keywords: dessert, pastry, egg custard, sweet, flaky crust.

Egg tart details

Egg tart, recipe Rating: 4.4
Number of votes:87 INGREDIENTS:

Pastry:

100g butter

40g icing sugar (sifted)

180g superfine flour (sifted)

1/2 beaten egg

1/4tsp vanilla essence

Filling:

3 eggs, light beaten

80g granulated sugar

240ml water

40ml evaporated (ideal) milk

1/4tsp vanilla essence

METHOD:

To prepare pastry:

1. Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.

2. Add in flour. Mix well until a non-sticky dough is formed.

3. Chill pastry dough for about 2 hours.

To prepare filling:

1. Dissolve sugar in boiling water. Set aside to cool.

2. When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.

To prepare egg tarts:

1. Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.

2. Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.

3. Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

NOTES:

1. Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.
2. It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only.
3. Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.