Sunday, July 22, 2012

Hei Mama Egg Tarts 黑妈妈祖传蛋挞

黑妈妈祖传蛋挞果然名不虚传。


Hei Mama Egg Tarts is a very hot recipe among the Chinese bloggers and receive very good ratings. The recipe originates from a Chinese blog by Hei Mama (黑妈妈) posted in year 2009. So that's how its name comes from. Along the years, it has also been modified and adapted by many bloggers and readers. Some of them never give credit to the original recipe!


What I love about these egg tarts is the silky smooth filling! The original recipe did not explain the method of making the tart pastry. I found Angel's version very well explained. She tried 2 methods of making the pastry. The Rub-in Method (cold butter) gives a more buttery and flaky crust, while the Easy Method (melted butter) tastes more crunchy like cookies. I have only tried the rub-in method.


Hei Mama Egg Tarts (makes about 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

Rub-in Method (cold butter) (by CBL)
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 before use.

Easy Method (melted butter) (by CBL)
Melt butter. Combine all dry ingredients and mix well, add melted butter and beaten egg. Using a pair of chopsticks mix to form a soft dough. Wrap with cling wrap and refrigerate before use.

Method:
1) Divide the pastry dough equally into 20 pieces about 30g each (depending on your mould size). Press the dough into tart moulds evenly.
2) Fill into the tarts till 90% full. Bake in preheated oven at 180 deg C for 20 mins.

Recipe from: 黑妈妈 and Cook.Bake.Love

44 comments:

  1. I have been craving for these egg tarts many weeks, not sure if I have time to make today. Let me have urs first.

    I love ur tart mould, it's deep enough to fill me lots of egg fillings.

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    1. Actually egg tarts are much more easier to make than breads, for me. :)
      Ya, and disposable tart mould so I don't have to wash. But I'm thinking of getting tart moulds because the serrated edges make the tarts look prettier. :)

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  2. Ha..today is my turn to eat yr egg tart ...yes.. For those who love egg filling, the mould is deep enough to fill in ...^^

    Done.. will visit another home for food ....lol

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    1. Hope u like it. Haha! You receive the baking cups already?

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    2. I hv received the baking cup oledi, they r super cute ..wait me to find a good recipe ...:) muaks...

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  3. Yes, indeed I can see that silky smooth custard! This is the texture I am looking for....... Wish I can taste it now!

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  4. The egg custard looks so soft and smooth ! I am sure they taste delicious especially when just out from the oven piping hot !!

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    Replies
    1. Yes, in fact it tastes very good for the first 2 days. :)

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  5. Thanks for sharing this wonderful recipe...I've tried this morning and it turned out great! the crust is crunchy and the filling is so smooth...love it!

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    1. You are fast! Your tarts look great! :)

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  6. I've going to make this >:) This looks fabulous.

    Do you use a baking tray for this or just foil cases?
    If so, where online do you get them from?

    I need to gather all the ingrediants together.

    I'm definitly going to make more of your recipes if this works out and
    I bet it will. ^^

    www.liflivinginlondon.blogspot.com

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    Replies
    1. Try it, I'm sure you will like it.

      Yes, I use these disposable alum cases for my tarts. Put them all on a large baking tray then bake. I got them from our baking supplies stores. It is very easily available here. I'm sure you can find these stores at the place you stay, if not you can always get them online. :)

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  7. Looks good! Makes me feel like having some now...

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  8. Thanks for your generosity to share all your yummy recipes with us. Your egg tarts look delicious and smooth. I wonder if I can omit the custard powder? Will the texture be the same if I don't want to add this? Thanks again & happy baking.

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    Replies
    1. Thanks! I hope you like these recipes. You can omit the custard powder if you don't have. I also didn't add it sometimes. Still good. :)

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  9. SSB, I started to appreciate egg tart recently but only to selected egg tart, I love Crystal Jade's. Yours look as delicious especially the filling.

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  10. the recipe looks really easy for beginners hehe! by the way, which brand of milk powder do u use? thanks! :)

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    Replies
    1. You can use any brand. For me, it depends on what I have at home, like anlene or nestle. Sometimes also use my niece milk powder, haha! Hope you like it!

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  11. Hi, how to ensure that the crust is evenly pressed in? Mine is not as pretty as yours cos I couldn't manage to make the crust even.

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    Replies
    1. Thanks! I don't think mine is very pretty too. Sometimes also uneven. You can put the dough in the fridge first so that it is not too soft and easier to press onto the tart mould. Other than that, you just need to practise more, make more often, you will get better. :)

      Hold the mould with left hand and use the thumb of the other hand to press the dough. Keep turning the mould with your left hand while pressing the dough with your right thumb until the crust is as even as possible.

      Happy baking!

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  12. Hi SS Baker, first off, I would like to say, I like the layout of your website! Its very homey and comforting to the eyes. That was the first thing I noticed when I came across your site. Second, I can't wait to try out your recipe, I thank you for sharing this with us. I am happy to find an egg tart recipe that allows the execution of a flaky pastry instead of the cookie dough type. My one question is, are we allowed to use evaporated milk instead of the milk powder? :/

    Thank you! ^^

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    Replies
    1. Hi Jojo, sorry for the late reply. Thanks for liking my blog too! Yes, this tart has flaky crust and has a very nice buttery fragrant. You mean using evaporated milk for the crust? I don't think you can cos evaporated milk is liquid. If you want, u can try reduce the amount of egg. If not, your dough will not be formed.

      And for your question below. I think coffee creamer can be used. Sometimes I do omit the milk powder if I don't have.

      Hope you like this recipe!

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  13. oops, sorry, its me again. In addition to my last question, I was wondering if coffee creamer powder can be use as a form of substitute for milk powder? Sorry! T.T

    Thank you

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  14. If I do not have custard powder and milk powder, can I omit both? What's the purpose of both ingredient?

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  15. Where do you get the tart moulds from? I cant find them anywhere xD

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  16. hai...
    i learn a lot of recipe from u...
    hope u can follow my blog too...
    nice to meet u..

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  17. Hi... Wondering if can omit d custard powder n may I know Wat is d purpose of adding custard powder?

    Thanks
    Mika

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  18. I made these tonight sooooo hoping they would turn out but for some reason they didn't cook in the over. They just remained soggy to whole 20 minutes. I must have done something wrong....really wrong...:(

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  19. Hi there, thanks for sharing your recipe. It seemed easy enough to follow and the egg tarts looks yummy. It make me drool so much I am going to make some this week. Just wondering though, do you use salted or unsalted butter for this recipe? If both types are ok, do I need to add salt to the pastry mixture if I choose the unsalted?

    Thank you :)

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  20. Love the recipe! I think I'll have to try making these this weekend.

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  21. Hi SSB, would you know if there is a substitute for custard powder?

    Thanks

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    Replies
    1. I'm not sure what can substitute for custard powder. Actually you can also omit it. The taste will still be good. :)

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    2. Thank you =)

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  22. hi, can the tart pastry be made and pressed onto moulds before the night and bake the next day?

    thanks!!

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    Replies
    1. Yes you can. I usually do that too. Make the pastry in advance, then bake fresh before serving.

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    2. Thank you so much!!! :)

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  23. I just tried making it using the rub in method...the crust is really buttery & I like it a lot.
    And for the filling, it looks nice after baked. But after awhile there are some wrinkles appeared on the surface once the tarts are cool off. Maybe because of the temperature of my oven..I will try it again next time & thanks for sharing!

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    1. Glad that you like it. I normally remove the tarts from oven once I see the filling starts to puff up. Cos if it puffs up too high, the surface will sink when cool down. The tarts will set with the residual heat so no need to worry if it appears wobbly.

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  24. Hi, do we need to sift the plain flour, custard powder and milk powder together before we mix it with the butter?

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    Replies
    1. Yes, I sift all together in a bowl and rub in butter.

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  25. Hi , I have succeed in making this egg tarts. Thank for sharing n I would like to know what would u do with the balance filing? What can we do with it?

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  26. Yummy! I need find good recepie and try it too. Regards Brylant

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