Egg Tart 奶香蛋挞

Egg Tart

奶香蛋挞
⭐⭐⭐⭐

Ingredients (make 12 regular egg tart):

Tart Shell:
80g salted butter (softened to room temperature)
40g icing sugar (sifted)
20g egg (beaten)
1/2 tsp vanilla extract
135g all purpose flour/plain flour

Custard Filling:
30g castor sugar
50ml water
1 pandan leaf
1.5 eggs (half egg remaining from tart shell)
75ml fresh milk

Steps:
Tart Shell
1. Use spatula to mix butter and icing sugar until smooth.
2. Mix in egg and vanilla extract.
3. Mix in all purpose flour to form a soft dough.
4. Cover the dough with cling wrap and keep in freezer for 20mins.
5. Divide dough into 25g each portions (or according to mould size)
6. Gently press to fit into the mould and trim excess dough with plastic scraper.
7. Prick the tart base using fork and repeat the remaining dough.
8. Cover the tart shell with cling wrap, keep chill in fridge while preparing the egg custard.

Custard Filling
1. Add castor sugar, pandan leaf and water into saucepan and simmer until sugar dissolved.
2. Turn off heat, set aside to cool and discard pandan leaf.
3. Gently beat egg and milk with hand whisk.
4. Stir in pandan syrup from no.1.
5. Sieve mixture twice.
6. Pour the mixture into tart shell.

Bake
1. Preheated oven.
2. Bake at 170c, 25mins.
3. Continue to bake at 160c, 5-10mins or until egg custard is cooked.

Remove
1. When tart is still little warm, use toothpick to pick from the side of the egg tart to remove from mould.

* If want to bake tart shell first:
1. Preheat oven, bake at middle rack at 150c, 15mins.
2. 180c, 3mins till slightly brown.
3. Remove from oven and leave it cool down completely.
4. Preheat oven.
5. Pour in custard filling, bake with baking tray on the bottom rack at 165c, 15mins.
6. Remove, top up custard filing, bake at middle rack at 150c till custard set.

Recipe adaprted from : https://dingoozatfood.blogspot.com/2019/04/fragrant-egg-tart.html?fbclid=IwAR1cHGwg4VLes4K21S8WvRq6Y0uir4HZUNSVca4sKvV98Z8OlaD6eC4fYLs