Few weeks ago, me and my husband went to my Indonesian friend’s birthday party in Landskrona. We ate many different kinds of delicious Indonesian food. I felt like I’m home for a while. For desserts, one of the guys came brought along a Hong Kong style egg tart. Honestly, it was my first time ever to try an egg tart. So at first I thought that it was a pudding, because of the texture was almost the same between those two… X__X
The egg tart he made was really delicious that I spent the rest of the day interrogate him on the recipe and how to make it. He didn’t tell me the step-by-step process, but he did gave me the important point to make the egg tart works. So yesterday, I finally tried it and it was a success.. woohooooo…
The recipe for the tart and the custard on my version of the egg tart came from different sources. And here it is…
Tart Crust Ingredients:
- 220 g all-purposed flour (about 1.5 cups)
- 2-3 tablespoons confectioners’ sugar
- 150 g butter, cut to small cubes.
- 1 egg
- 1/2 teaspoon salt
- Sift the flour and confectioners’ sugar into a mixing bowl.
- Add in the butter, egg, and salt. Mix it together. If you use a hand mixer, make sure it’s on the lowest speed.
- Once the dough comes together, shape it into 12 pieces of round-shaped balls.
- Place the dough into your muffin pan or tart mold and use your thumb to press and shape the walls.
Custard Filling Ingredients:
- 1 1/2 cups water
- 9 eggs, beaten
- 1 dash vanilla extract
- 1 can (397 gram) evaporated milk — (I used sweetened condensed milk)
- Put the water in a bowl.
- Strain the eggs through a sieve, and whisk into the water.
- Add the evaporated milk and vanilla.
- Strain the filling through a sieve, and fill the tart shells
Source: a modification recipe from http://allrecipes.com/recipe/hong-kong-style-egg-tarts/
How To make the Egg Tart:
- Pour the custard into the tart shells.
- Bake at 180ºC (350ºF) for 25 minutes until the crust turns golden brown.
- To tell if they’re done, shake your muffin pan and the egg custard should be firm and jiggly like jello.
- Cool for 30 minutes and gently lift them out with a butter knife.
* * * *
The important point that my friend told me was to skip adding sugar when making the custard because the sweetness from the sweetened condensed milk was enough. And I can’t agree more on that. I could only imagine the level of sweetness if I add 2/3 cup of sugar into the ingredients (as said on the original recipe). The crust itself tasted really nice. It has a little bit of sweet taste and it blends really well with the custard. I love it.
For the mold, I used muffin pan instead of tart mold. Mind you that it might be a bit of a challenge to pulled it out from the form, but after 3 or maybe 4 crushed egg tart, you’ll get a hang of it. 😀 BTW, since the tart recipe only can produce 12 bits of crust, I put the rest of the filling in few small baking forms and baked it as a “pudding”.. ^_^
In the end, I really satisfied with the result. The only thing that I’m not sure was the temperature of the oven. Both recipes that I looked into said two different settings. I ended up using the one which I took the tart recipe from. But I add another 5 minutes when I baked it. Any suggestion on how hot it’s supposed to be?