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Thursday, 10 July 2014

Baked / Air Fried Egg Tarts 蛋挞 (烘烤/气炸)

Photo updated December 19, 2015. 
Photo taken during day time with natural lighting, love the colour. 

Photo updated December 2015
My very thin crust egg tart filled with silky smooth egg custard.
I personally like thin crust everything, you can make it thicker if you like the crust.


This egg tart recipe can be used for baking or air fry egg tarts. The method shared in this blog post is oven baked version. Air frying method is rather straight forward, just air fry the crust until cooked, pour in egg mixture and continue to air fry until cooked through. Easier and it takes shorter time. 


Air Fried Egg Tart
My first egg tart made in May 2014.


The result is almost the same, however the air fried egg tarts may have some burn patches on the egg custard that makes it looks like Portuguese egg tarts. 👆



Oven baked egg tarts. 
This photo was taken few years back.
July 2014.




Ingredients: (make 9 tarts)

9 Aluminum Foil Cups



Custard Filling:

2 Large Eggs, about 120g (lightly beaten)

80g Sugar

240ml Fresh Milk

1/2 tsp Vanilla Extract



To prepare custard fillings:

1. Mix beaten egg and sugar with a whisk till the sugar dissolve.

2. Mix in fresh milk and vanilla extract.

3. Strain and set aside till all the air bubbles subside. About 1.5-2 hours.



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Tart Shell:

63g Salted Butter (Softened to room temperature)

30g Icing Sugar (Sifted)

16g Egg (beaten)

1/2 tsp Vanilla Extract

105g All Purpose Flour




To prepare tart shells:

1. Use a spatula, mix salted butter and icing sugar until smooth.

2. Mix in egg. 

3. Mix in vanilla extract.

4. Mix in all purpose flour until the dough comes together. 

5. Transfer to a clean bowl, cover with cling wrap. Keep in the freezer for 30 minutes.

6. Cut the dough to 25-30g each (depends on the size of the aluminium foil cup used. 

7. Place the dough on the aluminium foil cup. Gently press to fit into the cup. Trim the excess dough with a table knife. Place it on the baking tray. Repeat for the remaining dough. Prick some tiny holes to release trapped airs.



To bake tart shells:

1. Preheat oven 150'C. Place baking tray on the middle rack. Bake 15 minutes.

2. Reset temperature to 180'C, bake 3 minutes till it's slightly brown.

3. Remove from oven, leave it cool down completely. 




To bake egg tarts:

1. Preheat oven 165'C. 

2. Pour custard filling into the tart shells. 



3. Place baking tray on the bottom rack. Bake 15 minutes.

4. Remove baking tray from oven. Top up custard filling. 

5. Reset temperature to 150'C. Place baking tray on the middle rack. Bake till the custard set. Monitor closely not to overcook the custard filling. When the centre of the custard is wobbly, remove from oven and transfer to a cooling rack. Let it cool slightly and it's ready to serve.

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Recipe adapted from Kitchen Tigress. Thank you :)
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