Made these custardy and jiggly traditional egg tarts. Added almond flour to the tart shells to make the crust more fragrant and crumbly.
When baking the egg tarts, there’s a need to stand by the oven to ensure the eggs don’t balloon, collapse and over baked to a rubbery texture.
Recipe (makes 12 )
- 75g salted butter
- 75g powder sugar
- 1 egg yolk
- 120g cake flour
- 35g almond flour
- 75g hot water
- 75g caster sugar
- 2 eggs
- 125g milk
- 1/4 tsp vanilla extract
- Pinch of salt
1. Start with the tart shell. Mix the 2 flours evenly in a bowl.
2. In another bowl, cream butter and sugar with hand mixer till light. Do not over mix.
3. Add in egg yolk and mix again.
4. Add flours at one go, mix at low speed for 10 seconds. Switch to spatula and form a round dough. Cling wrap and chill in fridge for 30 min.
5. After resting dough, divide in 20-25g doughs and press into tart tray with fingers. Use a fork to poke holes.
6. Bake at 180 C for 10 min and remove from oven. Bake blind.
7. While dough is resting, prepare the filling. Add hot water to salt and sugar, stir to dissolve.
8. In another bowl, beat eggs with fork and add in milk and vanilla essence. Then add in sugar water mixture.
9. Sieve mixture 2-3 times to ensure a really smooth custard.
10. After the shells have been baked blind for 10min, remove from the oven and pour in the egg filling carefully . Pour it as full as possible into the shells.
11. Bake at 180 C for another 20 to 25 min.
12. If the eggs balloon, you should open the oven door to bring down the temp. After the baking time is up, the egg center portion will still be very jiggly, leave them in the off oven to set for another 5 to 10 min. It’s done only the centre spot is slightly jiggly.