Skip to main content

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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...