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Thursday, July 25, 2013

Recipe: Hei Mama's egg tarts


Hei Mama's egg tart recipe is probably one of the most famous one around. I have it bookmarked for ages like really. Some how the 'feeling' for tarts came and so here we go! 


Ingredients (make 20 tarts):
Filling:
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk

1. Heat up water and sugar until sugar dissolves. Leave it to cool. 
2. Then add in beaten eggs and evaporated milk. Mix well, sieve the egg mixture and set aside.

Pastry
300g plain flour
2 tbsp custard powder
2 tbsp milk powder
1 tbsp sugar
1 egg
200g butter

Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. Rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate for at least 30 mins. 

Method:
1.  Divide the pastry dough equally into 20 pieces. Press the dough into tart moulds evenly.
2. Pour filling into the tarts till 90% full. Bake in preheated oven at 180 deg C for 20 mins.


So what's my vedict? Just imagine how my egg tarts slowly disappeared from 20 to the above numbers as I was doing 'photoshoot'. Yes, my huge mice (brother) couldn't stop his hands and mouth from stealing my tarts. :<


The crust was extremely soft and buttery!   


Did the photo speaks for itself? The egg tarts was so smooth and silky. :') Note that my crust is actually very thin. I prefer my egg tarts with a thinner crust so that I can have more custard filling. :)

Anyway, my family loves these egg tarts so much that I have already baked three batches of them. I'm of course more than happy to feed them considering that it's not tedious to make and I probably can't bake so often as I start work, soon. :( 

Anyhow, hopefully that you'll like it as well! Stay tune for more beancurd tart recipe! ;)

Love,
Lirong.

12 comments:

  1. Hi! Your egg tarts look so perfect. I should make these sometime. (:

    Tabitha Chew

    ReplyDelete
    Replies
    1. Thank you dear!<3 Hope that you'll like it too! :D

      Love,
      Lirong.

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  2. Hey! What does it mean to rub the butter in? Is it like kneading? :/

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  3. Hi, have u got problem taking out the egg tart from the mould as I do and also my tart are not cook. Can you pls advise. Thank you.

    Elaine

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    Replies
    1. Hi Elaine,

      As your tarts are not cooked that's why you've the problem of removing the egg tart from the mould. I suggest you increase the baking time (depending on your oven and how 'baked' your tarts were after the 20mins). Also, you may want to grease your mould the next time! :)

      Love,
      Lirong.

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  4. Hi Lirong,

    Thanks for your reply. In fact I did grease the mould with butter. Only the bottom of the tart is uncooked. I could not baked further as the egg custard almost turning black n also it rise up so I have no choice but to take it out from the oven.

    Regards,
    Elaine

    ReplyDelete
  5. Hi Lirong,

    May I know what is the size of the eggs that you used for making the egg tarts ?
    My eggs size is 55g.

    Regards
    LaLa

    ReplyDelete
  6. This comment has been removed by the author.

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  7. Hi Lirong! May i know what brand of custard powder, milk powder and evaporated milk do you recommend? :)

    ReplyDelete
    Replies
    1. Hi Cindy,

      I'm not particular about the brands at all honestly! Hahaha! I always just buy off the shelves. :P

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