Friday, August 26, 2011

Aspiring Bakers #10: Egg Tarts 蛋塔

Tarts and pies rarely appear in my blog as it is more time-consuming to make and I'm not very good with anything that needs shaping and wrapping. The last time and the only time I made egg tarts was 4 years ago (that's why it is good to keep a blog so that I can remember everything I made in the past), and they turned out really ugly (you can try to search it ;p).

It is good that Janine suggested pies and tarts for this month's Aspiring Bakers event. I'm sure a lot of us avoided making these and it motivates us to challenge something new, something we are not good at, or something we have not done for a long time.

Egg tarts is one of my favourite, that's why I choose to make this as my first challenge. I actually had fun making the tarts this time. It is not as hard or time-consuming as I thought as I divide the process into 2 days. I make the crust in advance and freeze them. On the day when I'm ready to bake, I only need to prepare the fillings.

The tarts can be easily removed from the tart cases which I'm using (I did not grease the cases). Just push the tart case from the bottom and the tarts will be out. I think it should be able to remove easily from tart moulds too. I like the crust as it is firm enough to hold and crumbles in your mouth. The egg custard is very smooth too. The only problem I had was the crust was not evenly pressed and the base is thicker than the sides. I just need more practice to perfect it. I'm hoping to do more egg tarts as I know there are so many different recipes for the crust and the egg custard. For now, I'm happily eating these egg tarts. Have a piece!

Egg Tarts 蛋塔

Ingredients (makes nine 8cm diameter tarts) (I make ten 6.5cm diameter)

80g unsalted butter, soften at room temp
30g icing sugar
pinch of salt
10g milk powder
30g egg, lightly beaten
115g cake flour
15g bread flour

2 large eggs, beaten
125ml fresh milk
40g sugar
1 tsp rum (I omitted)


1. Whisk butter, icing sugar and salt until pale and creamy.
2. Add milk powder, mix well.
3. Add in egg gradually, mixing well after each addition.
4. Add sifted cake flour and bread flour in 2 separate additions. Press to combine. Do not knead.
5. Wrap in cling wrap and chill in the fridge for at least 30 minutes.
6. Divide the dough into 9 portions (~30g each).
7. Roll each small dough round, press flat slightly, coat lightly with flour and press into tart moulds/cases. Try to make the thickness as even as possible. Set aside.
(Can be frozen at this stage)

1. Heat up milk and sugar until sugar dissolves. Remove from heat and leave until slightly warm. Add in rum and mix well.
2. Add in beaten eggs gradually, keep stirring while adding.
3. Sieve the egg mixture. Fill into the tarts until 90% full.
4. Bake in preheated oven at 180 deg C for 20-22 minutes.
* Place in a lower rack so that the crust can be cooked before the egg custard being heated up too quickly.
* When the custard starts to puff up (about 15 minutes after baking starts), pull the oven door open about 2 to 3 inches (you can put a spoon or anything to keep the door ajar, I clip a metal clothes peg). Continue to bake until the custard is set. This will prevent custard from being puffed up too high and collapse once they are cooled down.)

Recipe from: Carol自在生活 and tips from Christine's Recipes.

I am submitting this Egg Tarts to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Not the Kitchen Sink!.


  1. Pretty egg tarts. The filling is nicely baked. Yum!

  2. 我不客气,来一粒咯!^_^


  3. Nice egg tarts!! Can I have some please :)

  4. nice work, ssb :)

    carol's tart shell aint of even thickness too, so I think you did a great job. just wondering how different the taste and textures would be, compared to what we eat in singapore.

  5. Yummy! My bro just gotten me some today.

  6. look at your yummy egg tarts, I feel like want to make egg tarts immediately!

  7. Incidently, I baked some egg tarts today too. But you are wrong about bad in shaping, yours look very neat and evenly baked! Very pro! Ok will try this recipe from Carol next time. 

  8. Ai ya, I should hv used this alum mould to make my blueberry yogurt tart because I like more filling.... Your tarts look tempting ^_^

  9. yummilicious ur tarts and ur recipe is quite simple to make. thanks for the tips and will try one day.

  10. thanks for your support SSB and i think your egg tarts look really good! I like how thin the crusts look in comparison to the egg custard! and thanks for the tip about the sinking custard - i never knew that!

  11. Vivian: Thanks! It is really nice!

    shan: 对咯,而且天气太热,又放在冰箱不够久,有点难操作。下一次会更好。

    Ah Tze: Take a piece! :)

    travellingfoodies: Thanks! It is quite uneven, if you see the cross-section, it is obvious. My family says it is as good as the ones sold outside. But I'm still looking for the perfect egg tarts.

    Anonymous: Great!

    Sonia: Quickly make, yours surely better than mine.

    Honey Bee Sweets: You are also wrong. I didn't take a photo of the cross-section, the bottom crust is thicker than the sides. But will surely improve if I make it again. Look forward to see yours.

    neyeeloh: Aiya, because until now I still haven't invested in any tart moulds. And lazy to wash, so use disposable ones. ;)

    Anonymous: Thanks! I like simple recipes and ingredients that we use commonly. Try it!

    Janine: Thanks! Could be better as the crust at the bottom is thicker than the sides. The egg tarts I made years ago puffed and sank very badly. So I search for tips to prevent this and found this method. :)

  12. Your egg tarts look so neat! I'm addicted to eating egg tarts recently, haha, just can't get enough of them ;)

  13. Definitely egg tarts are on my list of challenges to try. Yours look delicious, I'm sure if I made those I'd eat them all in one sitting. Thanks for sharing.

  14. Min: I like your mini egg tarts, very cute and can pop into the mouth easily. :)

    Still Traveller: Thanks for your compliments! I'm sure you can make these too!