Egg Tarts

Care for an afternoon snack?

Here's the recipe of my favourite dim sum item :) It's relatively easy to prepare. The challenging part is the crust of the tart, not so much the egg filling. I didn't have any egg tart trays so I used the muffin cups instead. It looks a bit disastrous.. :P But the taste is not too bad for a first timer!

Try this recipe and give me some feedback.

Makes 6-8

175g plain flour (sifted)
20g icing sugar
90g chilled butter
1 egg yolk
2 tsp cold water

Crust

1. Sift flour and sugar together in a large mixing bowl.
2. Cut butter into cubes and add into bowl.
3. Rub butter into flour with fingertips until mixture looks like fine breadcrumbs.
4. Add egg yolk into water and beat lightly.
5. Add egg mixture into bowl and carry on rubbing the pastry into a firm dough.
6. Grease tart trays with butter and roll out dough into the tray, slightly over the edges.

Preheat oven to 220 deg C.

Egg Filling

45 g caster sugar
120 ml water
3 eggs, beaten
1/2 tsp vanilla extract
80 ml canned evaporated milk (I use low fat evaporated milk. You can use leftover milk for Steam Chocolate Cake)

1. Boil water with sugar. When bubble forms, off fire.
2. Sieve egg mixture into the sugar water.
3. Whisk together, followed by the vanilla essence and milk.
4. Whisk further and sieve it into the pre lined trays.
5. Bake for about 20min.

Tip: they must be eaten fresh. Keeping them overnight will not taste as good.

(Source adapted: All Receipes and Usborne Children's Book of Baking)