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Egg Tarts ~ Malaysian Monday no. 15



There are two popular outlets for Egg Tarts in Ipoh, one is  Hong Kee confectionary @ Kedai Kopi Weng Seng in new town and the other is Choy Kee @ Simee wet market.  Hop over to their sites to see what else they have to offer.
Now, coming back to my post.  My first attempt at making puff pastry egg tarts was a failure, the pastry turned out hard!   So I flipped through my old recipe books and came across a 'Pate Sucree' foundation recipe for pastries which looked easy enough to experiment with.  The result was satisfactory and even though it's not puff pastry, it did go down well with the egg custard, well at least the guinea pig remarked that this time around, the tarts do have some 'standard'!  That's a consolation!
I followed 'Frozen Wings' egg custard recipe but tweaked it slightly.  Also, I adhered to Christine's instructions on baking the tarts and indeed her tips were good and very useful.  A big thank you to both of you!




I opened the oven door slightly, about 2 to 3 inches when I saw that the custard was starting to puff out.


After baking for the last 5 mins. with the oven door ajar, I tested with a toothpick.  Once it can stand on its own, it means that the custard is set and done.








This will certainly pair well with a hot cup of tea or coffee, sit back, relax and enjoy!


Ingredients for Filling
  • 100 ml water
  • 75 gm sugar
  • 2.1/2 eggs
  • 125 ml milk (I used sugarless soymilk)
  • A knob of ginger with skin, smashed
  • 3 pandan/srewpine leaves tied into a knot
  • A few drops of vanilla essence (optional)
Method
  1. In a saucepan, add in the water, sugar, ginger, pandan leaves and on low heat, stir till sugar dissolves.  Let cool.  Discard the ginger and pandan leaves.
  2. Beat eggs with the soymilk and add into the cooled syrup.  Do not whisk till frothy.  Stir and mix well.
  3. Strain and pour the custard mixture into a jug.  Set aside ready for use.
Ingredients for Pastry  (Makes 11 egg tarts)
  • 6 oz plain flour
  • 1.1/2 oz icing sugar
  • 3 egg yolks
  • 3 oz butter/margarine
  • Pinch of salt
  • A few drops vanilla essence
Method
  1. Sieve the flour with the salt into a mixing bowl, mix well.  Make a well in the centre and in this place the sugar, butter and egg yolks.  Using the finger tips, work these ingredients together until well blended.  Then, draw in the flour and knead lightly until smooth.  Cover and let dough rest for about 30 mins.
  2. Weigh out about 30 to 33 gm of dough, round up and press into the lightly greased tart moulds.  Cut off any excess dough.
  3. Pour the custard mixture about 3/4 full  into the tart moulds.
  4. Bake in a preheated oven @ 180 deg C on the lower shelf of the oven, for about 25 mins.  If the custard puffs out, pull open the oven door about 2 to 3 inches.  This happens after about 20 mins.
  5. Test with toothpick and if it stands on its own, then the custard is set.
  6. Remove from oven and let cool in the moulds for about 10 mins.
  7. Dislodge from moulds and let cool on wire rack.
  8. Serve.
Note :   Remove any bubbles from the egg mixture, otherwise they'll become brown spots. 
             I steam the balance of egg custard and the 'Ton Kai Tan' was swell!

To make use of all the custard filling, increase the pastry recipe to the following :-
8 oz plain flour, 2 oz icing sugar, 4 egg yolks, 4 oz butter, salt and vanilla.  This will yield 13 tarts.



Other Egg Tart recipes.

Egg Tarts  from  Frozen Wings
Cantonese Egg Tarts Recipe  from  Christine's recipes
Old time Egg Tarts  from  My Little Space

Comments

  1. A big applause to your egg tart baking success. They look gorgeous, better than those from Asian bakery shops here.:)

    So glad that you found my tips are helpful to you. ^0^

    ReplyDelete
  2. cheah, there's anothere one in old town, 'nam heong coffee shop',their egg tarts are also quite impressive and thanks for the tips on testing the filling using toothpicks.

    ReplyDelete
  3. Oooh...my favourite here! I just love egg tarts. Wish I can have one now!

    ReplyDelete
  4. love egg tarts one of the things I miss from the UK

    ReplyDelete
  5. I love egg tarts but have always found the process daunting to make myself. Your egg tarts look so pretty!

    ReplyDelete
  6. Cheah, thanks for sharing the tips on testing the filling using toothpicks. My boy loves egg tart, so I will make some for him when he comes back. Thanks for sharing the recipe :)

    ReplyDelete
  7. These are lovely egg tarts! I love egg tarts but will eat only one or two. Got to keep my figure! LoL!

    ReplyDelete
  8. Love the pandan flavour you added Aunty Cheah. Thanks for another wonderful entry for MMM.
    P.S I have been looking for the birthday noodles here in Melbourne for a long time..they are my favourite, love the chewiness.

    ReplyDelete
  9. Cheah, thanks for sharing the great tips too. Your egg tart looks so smooth, I want to join you for tea :)

    ReplyDelete
  10. Christine
    Thank you. You have a great blog and a lot of tips for us to share, so kind of you.

    Lena
    Yup, heard about that place too. You should go into Christine's blog, she's got a lot of good tips.

    MaryMoh
    One on the way to you!

    Chow and Chatter
    What else to do but to DIY!

    Jen
    I was hesistant initially, but not that difficult after all!

    Elin
    You are welcome. It won't be a task for this efficient momsie!

    Busygran
    Not that fattening, I replaced milk with soymilk and also not that sweet.

    3 hungry tummies
    Can't you find them in Richmond or little Burke area? Ya I like them too, a wee bit chewy!

    Anncoo
    My doors are open! Most welcome!

    ReplyDelete
  11. Your egg tarts are perfect. I like the toothpick idea of testing the setting of custard. :D

    ReplyDelete
  12. the egg tarts look so smooth and silky, although I am not a fan of egg tart but I am tempting to have some, can spare one to me :)

    ReplyDelete
  13. Cheah, your egg tarts look good - very smooth.

    ReplyDelete
  14. So creamy and smooth! These egg tarts look fantastic!

    ReplyDelete
  15. Oh they look gorgeous ...creamy and yum :)

    ReplyDelete
  16. These are perfect! And thanks for the tips. ;)

    ReplyDelete
  17. Zoe
    Thanks, that's a good and useful tip!

    Jess
    Of course, help yourself!

    Yummy Koh
    Thanks dear!

    Angie
    Thank you!

    Ananda
    Yes yummy with a cup of hot tea, more so in cold weather!

    Penny
    Yes, save that tip, very useful!

    ReplyDelete
  18. Cheah, I'm sure your hubby is so happy to have these freshly baked egg tarts. Thanks for sharing all the tips.
    Have a great day.
    Kristy

    ReplyDelete
  19. These tarts reminds me I have not baked them for quite a while now! Looks delicious and I would try the pandan flavor next time I make these:D

    ReplyDelete
  20. Oooh, they look so beautiful and smooth. Yum. I'm inspired, never tried to make these at home before.

    ReplyDelete

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