This is likely my proudest production thus far! Cantonese Egg Tart. Basically, for egg tart, there’s actually two type of ‘skin’, the multiple layer type (酥皮底) and the single layer/ cookie-alike type (牛油皮底). Personally, I like the multiple layer type, especially the diamond shape egg tart from Chinatown which is shrinking in size as years go by and increasing in price. Of course, this is harder to make. The simpler one to try doing at home would be the single layer type, which only requires one type of dough.
I found this recipe accidentally while surfing and was really tempted to try making them myself as the recipe seems manageable. It wasn’t as complicated as I thought it would be, though I had a slight problem with shaping the dough onto the tart tin. But nothing that cannot be solve after making another one or two. Result was really very satisfying. Though it could have been better, but I’m really happy with it. Worth making this yourself.
What you need (adapted from Christine’s Recipes)
For the crust
225g plain flour
125g butter (room temperature)
55g icing sugar
1 egg, whisked
a dash of vanilla extract (i omit)
For the custard
110g caster sugar
225g hot water
85g evaporated milk
1/2 tsp vanilla extract (i omit)
Method for the Crust
1. Cream butter and sugar using medium speed until smooth, fluffy and light in color
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough (like cookie dough)
4. Roll out the dough to 1/2cm thick. Cut dough with cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of the tart tin and lightly press with your thumbs, starting from the bottom then up to the sides. While pressing, turn the tart tin in clockwise/ anti-clockwise to make an even tart shell. Trim away excess dough. (i did not follow this strictly as the dough was not enough to fill the tart tin i using. i just add on the amount to make it over the tart tin sufficiently without any breakage)
Method for the Custard
1. Add sugar into hot water, mix until completely dissolved
2. Whisk egg with evaporated milk and pour into the sugar water. Mix well
3. Sift the egg mixture to get rid of any foam either directly into the prepared tart or into a tea pot or container for easy pouring
Method for Baking
1. Preheat oven to 200degree C. Bake tarts (filled with custard) for 10 to 15 mins, until the edges are lightly brown
2. Lower to 180degree C. Keep an eye on them. Once the custard being to puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15min until the custard is cooked. Insert a toothpick into the custard, if it stands on it’s own, it’s done
Do visit Christine’s Recipes for a more detailed guide to making the egg tarts. She’s really clear and make the making of the egg tarts seems not so complicated.
I followed the instructions very closely but most of the custard still puffed up quite high and collapse after. But this did not affect the taste, it’s just that the out look is not so appealing as compared to those selling outside. Taste-wise, most find the custard a bit too sweet, so if you don’t really have a sweet tooth, I suggest reducing the sugar for the custard. Though using the ‘cookie dough’, for the thickness I made, I’m pretty satisfied. Thick enough to hold the tart while biting but thin enough to crumble with a bite. And the custard was melt-in-your-mouth type. For someone who bake them, I’m super satisfied and happy that they came out decent in both look and taste. What else to ask for?
When will I have the courage to try the multiple layer type? Maybe soon, maybe never. But at least it well pretty well today.
Baking requires courage. Just like in Life.