Sunday, March 6, 2011
~ Eggs Tart ~
1. 300 gram flour
2. 200 gram margarine/butter
3. 1 1/2 tablespoon milk powder (we used Anlene)
4. 1 1/2 tablespoon icing/castor sugar
5. 1/2 tablespoon custard powder
6. 1 egg
Ingredients for filing :
1. 250 gram sugar boiled in 250 ml water with pandan leaf,
and left cool (this is the syrup)
2. 5 eggs – beat or whish
3. 200 ml evaporated milk
( Add the beaten eggs into the cooled syrup,
then add a big pinch of custard powder and vanilla essence.
Do teh tarik motions on the mixture many times and keep it refrigerated as well. )
Pour the ingredients into a mixing bowl and start mixing them.
The dough has to “rubbed” as though you are massaging a person’s back.
Take note that the butter has to be slightly cold.
After the dough is done, it has to be refrigerated.
Line the tart moulds with the pastry (dough) by making a small ball,
then press it over the moulds.
Keep in mind that the pastry must not be too thin,
or the egg tart will break easily when done.
Take the egg mixture out from the fridge and do a couple of teh tarik motions again. Pour the egg mixture into the moulds, slightly more than 3 quarter full.
Bake them in oven for 25-30 minutes at 180°C.
To know whether the egg tarts are ready, shake the moulds slightly.
If the egg mixture is firm and the pastry is golden brown, it’s done!
Lastly, overturn the egg tarts in put into individual paper cups quickly. Serve!
Ingredients for dough :
Egg Tart :
1 cup butter
1 cup icing sugar
3 cups flour
1 egg (beaten)
1 tsp vanila
1 cup fresh milk
1 1/2 cup water
2/3 cup sugar
9 eggs (beaten)
1 tsp vanila