At the same time, he is carrying out his cafe project "hanpresso," and egg tarts is one of those he is trying out.
Alright back to the egg tarts. This the the verison of Hanpresso 泰昌 egg tart 改. (Recipe is tweaked by Han) This makes about 8-10 pieces.
Ingredients :
Pastry (32g per tart)
1. 80g butter (Golden Churn recommended )
2. 50g icing Sugar
3. 200g flour
4. 1/2 egg
5. 10ml water & a few drops vanilla extract
Egg filling:
6. Water 250ml
7. Evaporated milk 100ml
8. Sugar 100g ( The original amount for this was 400g ! But I still find it a little sweet. Porbably next round I may reduced it to 80g)
9. Egg 2pcs
Method
1. Pre-heat the baking oven to 300°C ( I preheat at 260 Deg instead)
2. Mix all pastry ingredients except for the egg.
My lil' one here checking out the crumbs' texture.
After adding the egg into the crumbs above, knead into a dough.
3. Refrigerate the dough for 2 hours, re-knead it before use
4. Roll out the dough and cut it to small dough balls (32g),
then press the balls into the tart shells.
5. Pour the egg custard filling into the shells.
6. Bake it 6 minutes until the pastry turns gold brown, then bake for another 15 minutes at 200°C
For the Egg Filling :
8. Dissolve the sugar in the boiling water, set it aside to cool down
5. Stir in the egg, evaporated milk with the cold sugar water
6. Sieve the mixture and refrigerate it for 30 minutes
1. 80g butter (Golden Churn recommended )
2. 50g icing Sugar
3. 200g flour
4. 1/2 egg
5. 10ml water & a few drops vanilla extract
Egg filling:
6. Water 250ml
7. Evaporated milk 100ml
8. Sugar 100g ( The original amount for this was 400g ! But I still find it a little sweet. Porbably next round I may reduced it to 80g)
9. Egg 2pcs
Method
1. Pre-heat the baking oven to 300°C ( I preheat at 260 Deg instead)
2. Mix all pastry ingredients except for the egg.
 |
| The crumbs before adding in the egg |
After adding the egg into the crumbs above, knead into a dough.
3. Refrigerate the dough for 2 hours, re-knead it before use
4. Roll out the dough and cut it to small dough balls (32g),
then press the balls into the tart shells.
5. Pour the egg custard filling into the shells.
6. Bake it 6 minutes until the pastry turns gold brown, then bake for another 15 minutes at 200°C
For the Egg Filling :
8. Dissolve the sugar in the boiling water, set it aside to cool down
5. Stir in the egg, evaporated milk with the cold sugar water
6. Sieve the mixture and refrigerate it for 30 minutes
Look at his face ! He is the happiest for egg tart is one of his favourite !
It was not as difficult as I thought to be. Thanks Han for sharing. Do give this a try and do share with me if you have a better recipe !
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