Monday, June 25, 2012

Egg Tarts (Pastry from scratch VS BC Premix)

Attempt to make some egg tarts over the weekend for our mahjong session as plan to have a try but haven got down to work. Chanced upon this recipe that says it is soft and melt-in-the-mouth, I decided to give it a try. I made them into small tarts, halve the recipe but then the filling was more than enuf for another 12 small tarts so I open up my Betty Crocker Pie Mix and see what's the impact it wil have on the Egg Tarts.
End verdict, i still prefer the made from scratch tartlets compared to the premix pie mix, kinda saltish for my liking. But the filling, it's gonna be a recipe that I am going to keep for good. It is yummy and taste like those from outside. MMMmmmm...
Flaky Crust Egg Tarts (adapted from Bisousatoi)
**halve recipe**
125g plain flour
1 tbsp castor sugar
1/2 egg yolk
75g cold butter, cubed

75g castor sugar
75ml hot water
125ml milk
Pinch of salt
1/2 tsp vanilla essence
1 1/2 large eggs
1/2 egg white (From the same egg where the yolk was used in the crust)

Cream the butter with the egg yolk and sugar.
Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.
Lightly press the pastry circles into foil tart cases or tart tins.
Refrigerate the lined foil cases for 2 hours or u can leave them overnight
Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
Sieve egg mixture and pour into the cold tart crust.
Bake at 175C for 25 minutes

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