Baking Fun - Cantonese Egg Tart

As requested by Mr.Hubby, I've made this for him yesterday ^^ And he likes it very much and ate 5 of it, hehehe! Also brought some for my mum and colleagues, seems tasted good, just need to improve the crust to be more crunchy as commented by my colleague. After wrote for so long, it seems I've forgot to let you know what is the project this time...hehe! It's the Cantonese Egg Tart ^^ Let's check out the recipe and the making of ......[adopted from: http://en.christinesrecipes.com]


Cantonese Egg Tart [Makes about 14 - 16]
Ingredients of crust:
• 225 gm plain flour
• 125 gm butter (room temperature)
• 55 gm icing sugar
• 1 egg, whisked
• a dash of vanilla extract


Ingredients of custard:
• 3 eggs
• 100 gm caster sugar
• 225 gm hot water
• 85 gm evaporated milk
• 1/2 tsp vanilla extract


Steps (Making Crust):

1. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color. 
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Steps (Making Custard):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Steps (Baking Tarts):

Sending into the oven ...... Sneak preview....hehe!
1. Preheat oven to 200 degree 'C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown. [Note: Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly.] 
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done. [Note: At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.]

Alright, it's done! Let's get it cool down for 5-10 minutes first......


Now I can enjoy my own-made Cantonese Egg Tart ^^ Yummy~