Egg tart

Egg tart has been my favourite for a long time. But the more importantly is not the egg itself. I am in love with the shell which is so crunchy.

Recipe adopted from Rasa Malaysia and Betty Crocker, being modified by myself to suit my needs. If you do not want to make the crust, you can always buy the ready made Pepperidge Farm Puff Pastry. All you need to do is unroll it, then cut into round shape and push into the muffin mold.

Ingredients:

Pie Crust
2 cups of all purpose flour
2/3 cups of shortening
1 teaspoon of salt
4-6 tablespoons of cold water
3 tablespoons melt butter

Note: To save some time in making pie crust, you can buy a box of Betty Crocker pie crust mix, follow the instructions on the box and REMEMBER to add 3 tablespoons of melt butter to the pie crust mix.

Fillings
4 egg yolks
1/3 cups of sugar (adjustable depends on your taste)
1/3 cup heavy whipping cream
1/3 cup milk
3 drops of vanilla extract

Methods:

To make the pie crust, combine the all purpose flour, salt and shortening in a mixing bowl. Using hand presser or hand, mix the flour and shortening together until it forms small pea. Put in the melt butter. Sprinkle with water, one tablespoons at a time, tossing with fork until all flour is moistened and pastry almost leave side of bowl (1 or 2 tablespoons of water can be added if neccessary). Form the pastry into a ball.

On a floured surface, roll the pastry and cut into 10 balls. Set aside.

To make the fillings, combine all the fillings ingredients and mix well. Set aside.

Preheat the oven to 400 F. Grease the muffin pan.

Flatten the divided balls into small round and fit them well into the muffin pan by pressing firmly at the bottom and side. Do not over press or stretch.

Fill the pie dough with egg mixture, about 80% full.

Bake the egg tart at 400F for 15-20 minutues or until lightly brown. The time is vary depends on your oven.

Enjoy!

Note: I prefer to put the muffin paper cup into the muffin pan instead of grease the muffin pan, the egg tart is easily removed in this way.

I have made cantonese style egg tart that inspire from Christine's Kitchen.

Her tips were bake the egg tart till the filling become big and bubbling in the center, then open the door of the oven and let bake till the tart is done. Let it cool down at the oven with door open to prevent the filling shrink.