Cantonese Egg Tarts

This project generates quite a bit for washing and takes a bit of effort to make. Chill the pastry in between handling for that perfect round base.

To achieve a smooth custard within the sunken look, take care not to over bake the tarts such that they puff up in the oven. Once that happens, the custard will sink and shrivel.

For my guinea pigs,  as usual.

Credits (with minor adaptations) Christines Recipes

Makes 24 smallish tarts.

Pastry:

125g unsalted butter, room temperature

55g icing sugar

1 egg, beaten

1/8 tsp vanilla essence

200g plain flour

25g cake flour

Custard filling:

150g boiling water

70g superfine sugar

½ tsp vanilla essence

75g evaporated milk, low fat

2 eggs, beaten lightly

Method (pastry):

  

Prepare 24 Aluminum pastry case. Use a cupcake tray to hold the cases. Set aside.

To make the pastry case, whisk butter and icing sugar on medium until very pale and light (forming ridges).

Add in egg, in 2 portions, and whisk until well incorporated.

Add vanilla.

Replace mixer whisk with paddle.

In 2 portions, sift in flours. Combine until homogenous.

Flatten / roll out the pastry between 2 silicon sheets.

Use a cutter ( bigger than pastry case ) and cut out 24 round pastry bases.

Freeze until pastry is firm.

Use a flat thin spatula and transfer the cold cut out pastry to the Al cases.

You may have to move between the freezer and worktop many times if your kitchen is warm. If the pastry is too soft to handle, chill until firm and repeat the process.

When the pastry is softened enough, gently mold the pastry to fit the case.

Chill until ready to use.

Mathod (Custard) :

Pour boiling water onto the fine sugar. Stir until sugar dissolves.

Add vanilla.

Whisk the egg in the evaporated milk and combine it with the sugar solution.

Preheat the oven to 200C.

When oven is ready, pour the custard filling into the chilled cases until it is 90% full.

Bake the tarts at 200C for 10 minutes.

Reduce the baking temperature to 180C.

Bake the tarts again, at 180C for 10 minutes.

Remove from the oven. Cool for 5-10 minutes.

Gently remove the tarts and continue to let them cool on a rack.