Egg Tarts Recipe adapted from here
– 230g cake flour (sifted) I used AP Flour
– 140g butter (room temperature)
– 40g powdered sugar
– 20g evaporated milk
– 1 large egg yolk (room temperature)
– 4 large eggs (room temperature)
– 90g sugar
– 80g evaporated milk
– 290ml water
– knotted pandan leaves
For the pastry crust, in a large mixing bowl with an electric mixer, beat the butter and powdered sugar until light and fluffy. Add egg yolk and mix together, followed by the evaporated milk. Next add the flour. Mix until the dough starts to come together. Remove and let it rest covered while you prepare the next step.
For the egg custard, in a small saucepan, add water, some pandan knotted pandan leave and sugar and bring to a boil. Turn the heat down and simmer a few minutes. Remove from heat and let it cool completely. Discard the pandan leaves.
Back to the crust, divide the dough into 14 portions. (I managed to get 19 tarts). Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape. Chill in the fridge while you prepare the custard.
In a medium bowl, beat the 4 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.
Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture and bake for 18 – 22 minutes at 190C until the egg custard is puffed up a little, and the crust is golden brown. Watch carefully during the last few minutes and do not allow the custard to puff up. Some will bake faster so once, it’s starting to puff, remove them. Continue to bake the rest until done.
Allow to cool for 5 – 10 minutes then unmould. Gently push the sides of the pastry until it’s released then invert the tart tin over and remove the egg tarts carefully. Serve immediately.
Notes: If you prefer darker crust, please pre-bake until pale golden before filling in the custard and continue baking as per instructions.
To get more custard into your tarts, mold the crust slightly above the rim.