Sunday, October 9, 2011

Smooth and Flaky Egg Tarts

The tarts are soft, smooth and moist, the crust is flaky and crunchy  Yummm......

My tart moulds are quite small, that make me egg tarts quite small.  2 bites the egg tart is gone!

I have made egg tarts before using recipe from books.  Its turns out nice and delicious too.
A recent  charity cooking demonstration by Chef Margarent Cheng at Spastic Centre, Petaling Jaya on egg tarts again.
That prompt me to make egg tarts again with her recipe for my family again.
The verdict,  all thumbs up from family members.  Special thank you Chef Margaret Cheng for sharing the recipe.


Tart shell
 250g butter, 50g caster sugar
1 egg beaten 
350g plain flour, sifted

325ml water
160g caster sugar
few pandan leaves
60ml fresh milk
5 eggs (beaten)


1.  Tart Shell:  Beat butter with caster sugar until pale and smooth. Slowing add in egg and mix well.  Add sifted flour and mix into  a dough.  Wrap the dough into a plastic bag and chill in the fridge for 30 minutes.

2.  Filling: Boil caster sugar, water and pandan leaves till dissolved.  Set aside to cool down.  Mix all the filling ingredients until well-combined.  Strain.

3.  Remove the dough from fridge and divide into  22-24 portions.  Press into tart moulds and pour in filling until 80% full.
4.  Bake in a preheated over at 160°C for 30 minutes or until cooked.  Remove the egg tarts and put in paper cups.  Serve.