Egg Tarts

It is no secret that we love egg tarts. My husband and I have different favourites. I prefer the crumbly heavier pastry and a bigger tart as a whole with a nice custard soaked bottom epitomised by the Adventist Hospital egg tarts I used to have when I was younger. I don't know if they still sell those now. 

My husband on the other hand prefers the crispy Portuguese style caramelised and smaller egg tarts epitomised by those you get in Macau or those in Nandos. 

I decided to make my own egg tarts after realising that they cost quite a bit here in London. I found a recipe for Cantonese Egg Tarts and altered it to get my favourite tarts. 

Pastry: (makes a thicker pastry which I like- if you prefer a thinner one you can reduce the flour and butter by 100 gm and sugar by 10 gm)

• 345 gm flour
• 225 gm butter
• 60-65gm icing sugar
• 1 egg 
• A dash of Vanilla extract

Method:

1. Cream softened butter with the sugar until smooth, fluffy and light.

2. Mix in egg half at a time.

3. Mix in vanilla extract.

4. Sift in the flour half at a time.

5. Knead into a dough.

6. Make small balls and press into muffin/cupcake tins. 

7. Using your thumbs, start leveling it out from the bottom to the sides into a tart shape.

Filling:

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

Method:

1. Add the sugar to the hot water until completely dissolved.

2. Whisk the eggs with the evaporated milk.

3. Pour in the sugar water and mix well.

4. Sift the whole mix to get rid of bubbles. 

5. Pour the mix into the tart shells.

Baking:

1. Bake in preheated oven at 200°C in the lower third of the oven for 15-20 mins until the edges brown. 

2. Lower the heat to 180°C and pull the oven door open 2 inches when the custard puffs up a bit. 

3. Bake for another 10-15 minutes until the custard is cooked through. Prick with a toothpick. If the custard stands, it is done. 

Serve with a cup of tea or coffee.