Good evening everyone 

 

It was a great baking demonstration this afternoon.  Our thanks to our member Mei Chung.  She had done lots of prep yesterday.

 

Egg Tart Recipe

 

Short Pastry

500 gram butter - softened

4 1/2 cups flour (you may need a further half cup)

1/2 cup sugar

I egg

 

Knead above ingredients together to form short pastry.  Wrap cling film and refrigerate for one hour.  Makes 24 - 30.  Either roll pastry or take about 1 tablespoon pastry and work into tart mould.  Once all pastry is “moulded” place in fridge.

 

Egg Mixture

4x  No.7 eggs room temperature 

1 cup sugar melt in 1/2 cup of very hot water (you may need to heat further in microwave)

1 cup milk

 

Whisk eggs briskly until mixed.  Add 1 cup milk and then sugar mixture.  Make you do it in this sequence because you don’t want to cook your eggs by adding hot mixture first! Mix well.  Shift mixture to remove any egg lumps or froth - this ensures a smooth custard.

 

Heat fan bake oven to 180°C.

 

Remove moulded pastry out of fridge.  Put sifted egg mixture into a pour jug. Pour mixture into pastry moulds 3/4 filled.  Placed all moulds onto baking tray and bake for 25 minutes.  Once custard is set, it will rise slightly from the sides of the pastry.

 

Cool for 5 minutes and remove from moulds. 

 

You may want to use ready made flakey egg tart pastry already in foil casings. These are available from Asian supermarkets in the freezer by the baos.

 

You’ve seen the demonstration, now you’ve got the recipe - have a go!

 

Cheers

COLLEENT