Kitchen Corner

July 30, 2009

Little Egg Tarts

I miss the egg tarts in my hometown. The crumbly pastry with the smooth yet creamy egg custard is just right to my taste. They said the "siew bao" is nice but I find their egg tarts is a winner. Anyway, I can't have it here so I've to make it myself. It's hardly get the same texture as the one I ate unless the owner of the shop give me the recipe which is definitely impossible. Well.... I refer back to the recipe of shortcrust pastry that I normally used and combine one of the egg fillings recipe from the website. I make it into small sizes by using a super small muffin pan that I bought from car boot sale. The shortcrust pastry was just nice but the texture of the egg fillings is not what I want. It's a bit firm and more like jelly type. I'm looking for the smooth, gooey and creamy one. One of the chef said, adding some evaporated milk would be nicer, may be I shall try it another time. If you've got any good recipe please let me know. I hunger for it!!
Anyway, my friend loves it so much and ask me to teach her to make this tarts. I purposely bake the pastry in light color rather than golden brown but the heating system of my oven makes some of it in light yellow color and some turn into dark brown color. That's very annoying! However, it mini size is a cutey. For ladies, you'll need two bites whereas it's just a mouthful for man!

22 comments:

Snooky doodle said...

These tarts are so cute! They look perfect. I msorry I ca t help you in the perfect recipe :(

TINTIN said...

Hey Grace, lovely tarts there...can't let my daughters see this or they will ask me to bake for them. I got few egg tarts recipe with me but still can't find time to try out. I want to try baking portugese egg tarts and will share the recipe if it taste good.

~Rachel~ said...

These egg tarts are cute..i like the yellowish egg filling, looks great..^_^

Snooky doodle said...

Hi Its me again I just read your comment on my blog regarding the little fondant carrots. I m sorry but I don t buy them ready made I just make them from fondant. They re not difficult to make :)

Missy said...

I can smell the aroma of freshly baked egg tarts from here! they look so inviting and tempting

bakingoncloud9 said...

They sure look like cutey pies! Looks tempting as well!

nyonya pendek melaka said...

the egg tarts look just perfect for me. i was craving for something sweet & something pastry this afternoon and yr tarts are definitely what i need right now.

Sonia said...

maybe you can try JO's recipe: http://closeto-u.blogspot.com/2009/07/blog-post_21.html, I feel her recipes all are good, but I have yet to try this recipe, can't make any comment..

Food For Tots said...

I had tried this recipe before but we found it a bit sweet to our liking. Also, my hubby prefers the fluffy puff pastry which I am still searching for one. Yours look so delicious! I like this shortcrust pastry.

Yuri said...

Wow Grace, those egg tarts must have required quite a bit of work huh? Well done, look forward to your improved egg custard. I LOVE egg tarts too! I prefer the flaky pastry though... shortcrust also can, actually!

ICook4Fun said...

Wow, I just love the vibrant yellow color of the egg tarts. They look so GOOD! I prefer shortcrust pastry for my egg tarts.

Passionate About Baking said...

Hi Grace,
Your mini tarties are so cute and looks so pretty leh! The colour though looks pale, but very uniform and nice. I saw those tarties sold in those Crystal Jade bakeries are also in this colour. My tarts are always darker in colour leh. :( I won't mind popping the whole tart in my mouth too! ;)

Kitchen Corner said...

Hi Snooky doodle,
Thanks, no worries, will find out some great recipes from the internet :)

Hi TINTIN,
Can't wait to see your egg tarts. I love portugese tarts too but lazy to make puff pastry :(

Hi Missy,
Hi bakingoncloud9,
Hi nyonya pendek melaka,
Thanks for your lovely words!

Hi Sonia,
Thanks for the website you recomended. Will try out this recipe. Cheers!

Hi Food For Tots,
I reduced the sugar so I don't feel too sweet but just the texture is not what I want.

Hi Yuri,
Yes, it need some effort to make it. I used puff pastry to make portugese tart before, I find that puff pastry much easier to mold into the tart tins but I simply lazy to make puff pastry :( Well, I make this shortcrust pastry in very tin layer, it's turn out quite good.

Hi Jane,
Ya, I like the pale color tart when I saw it from Crystal Jade. The one sell in my hometown also pale in color that's why I try to modify. Some tarts I like it in dark color but not egg tarts :P

Small Small Baker said...

Oooh, these are really cute! Hope you can improve on the fillings and share it here. ;)

Kitchen Corner said...

Hi ICook4Fun,
Yeah, I like this shortcrust pastry recipe. I've been using it for all the tarts.

Hi Small Small Baker,
Yes, I'll find out which is the best recipe. Cheers!

Afternoontea said...

Oh Dear Grace, Egg tarts is my family's favourite too.do you mean those flaky layer skin type?is the best cos it usually contains lard.
I missed those dim sum from Ipoh too, are you from there? Yvonne

Li Shan said...

Ur mini egg tart look great.. can't wait to try making egg tart myself..

Kitchen Corner said...

Hi Rachel,
Hi Li Shan,
Thanks for your lovely words!

Hi Afternoon Tea,
Those puff pastry which is flaky skin type contains lard and take some time to make whereas shortcrust pastry would be much easier which is the one I used for this egg tarts. I'm not from Ipoh :P I came from the town of "siew bao" :)

Honey Bee Sweets said...

Love your mini egg tarts...looks like I can just pop one in my mouth...or more, haha.

Kitchen Corner said...

Hi Honey Bee Sweets,
hahaha.. yes, some of my friend pop one in their mouth at once :P I tried the recipe again and it turn out different texture as I reduce the baking time. It's now smooth and gooey. Cheers!

AnnaBeL said...

Hello! Can you please post the english recipe for the filling? Thanks!

Amelia's De-ssert said...

Nice blog, here's my version of tart fillings

4 eggs
16 tbsp water
8 tbsp milk
150gm sugar
1/2 tsp vanilla essence
3 tsp custard powder

boil water & sugar until sugar melt, add in the milk boil a little and remove from heat. Mix the custard powder with a little water and stir into the mixture. Beat the egg lightly and pour in the milk mixture and keep stirring to prevent the egg from cooked. Sieve the egg mixture and add in the vanilla essence. scoop into the tart shell bake at 170 c for 20 to 25 min or until cook. If too hot reduce oven temp to 160 c.

Note: 1 AA size egg can make 12 regular egg tarts