These egg tarts are what we grew up eating. The last time I made them must be at least 20 years ago, before the babies came. This version is the simpler, Singapore style, the crust being a simple western short crust pastry. The technique is really in the baking.
Because of the two varying textures between the short crust pastry and the custard, this is not exactly the easiest bake. However, I have simplified the process and we should all be able to bake these in 30 minutes and to perfection. Takes a bit of practice, especially in the gauging of the custard to pour in, ensuring the pastry does not shrink too much and the right temperature, but nothing difficult.
What can go wrong? Here’s an example of what happens if you overbake.
125g Butter (cut into 1 cm cube and frozen)
180g Plain Flour
45g Corn Flour
Pinch of salt
1 tsp Vanilla essence
1 Tablespoon Condensed milk
1 tsp Vanilla extract (I used vanilla pod)
- Preheat oven at 200C.
- Sift the flours into a blender.
- Add the cold butter and sugar into the blender and process until they look like bread crumbs (less than 30 seconds)
- Add the vanilla essence and egg, bring the mixture into a dough.
- Refrigerate for about 20 minutes.
- Place all the ingredients into a bowl and stir till mixed. Don't beat! Minimize movement!
- Sift the mixture 3 times, and ensure the sugar is dissolved.
- Divide the dough into 20 and roll out each to 1/4 cm thick.
- Place over the mold. Cut off the excess pastry that spreads over the mold.
- Pour the custard mixture into each to about 85% full.
- Bake at a low shelf in the oven for 15 minutes.
- When the custard starts to rise a little, lower the heat to 180C and bake for another 2 minutes.
- Keep the tarts in the oven for another 15 minutes while having the oven door ajared.
- Remove immediate and serve.