|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.
|Air Fried Egg Tart|
My first egg tart made in May 2014.
|Oven baked egg tarts. |
This photo was taken few years back.
Ingredients: (make 9 tarts)
9 Aluminum Foil Cups
2 Large Eggs, about 120g (lightly beaten)
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.
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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 :)