Update on Egg tarts! :)

I baked another batch of egg tarts last saturday! Seems to be much better than the previous 2 as they were snapped up by my friends and family as soon as they were out of the oven (might be due to the fact that i baked a smaller batch)

Egg Tart Recipe ( for about 20 2.4" tarts)

Ingredients:

For butter pastry:

125g butter - chilled

60g of icing sugar

1 egg beaten

200g plain flour - sifted

½ tsp of vanilla extract

For egg custard:

100ml of water

80g of sugar

3 eggs

100ml of milk

½  tsp of vanilla extract

Method

1.       Preheat the oven at 175 degrees celcius

2.       Mix flour and  icing sugar into a mixing bowl. Mix in butter with a fork till it is in small crumbs.

3.       Stir in vanilla extract and egg till it forms a dough.

4.       Wrap in cling foil and leave in the fridge for about 10 minutes to rest.

5.       While waiting, melt 80g of sugar in 100ml of water. Turn off the flame once sugar dissolves. Leave it to cool.

6.       Take the dough out of the fridge. Take about a 1.5 inch ball of dough and shape it into the molds using thumbs only. Make sure that the base is not too thick. The sides should be higher than the mold.

7.       Place the molds into the oven and bake for 10 minutes or until it turns white.

8.       Whisked the eggs for the egg custard. Do not whisk till frohy

9.       When the sugar mixture has cooled, added in the milk , whisked eggs and vanilla extract and stir to mix well.

10.   Strain the egg mixture and pour it into the molds after they have been removed from the oven.

11.   Place the molds with the egg custard filling into the oven for another 15- 20 minutes (18 mins for my oven. I usually set the timer for 15 mins and check to see how the tarts are coming along. If they are still wobbly i'll leave them in for another 3-5 mins). Watch the tarts near the 15^th minute. If you see the custard about to puff up, take it out of the oven. If not it'll wrinkle when cooled. Another way to check if the custard is cooked is to see if it wobbles when shaken. If it wobbles, it is not cooked. (Another recipe also recommends sticking a toothpick into the custard. If it stands upright, then the custard is cooked.)

12.   Place the tarts on the cooling rack for 10 mins.

Result:

Looks good? I might want to try baking the custard together with the tart to see if the bottom is soggy if i use this method (thanks Miss Chin!)
If there is time, i may also try using soya bean milk as i'm actually lactose-intolerant.