Egg Tart
Egg Tart (Learn from Richard Goh at community center)
Quite sometimes, forgot most all steps to make this tart.
Fortunately, Mary's important notes help me to make this tart.
Ingredient:
 |
Shell
|
Egg Filling
|
250 Hard Butter (Chop to small pieces)
|
400g Water
|
100g Sugar
|
120g Sugar
|
| 1Egg |
200g Evaporated milk
|
| 500 Plain Flour |
6 Egg, Whisked
|
Serving : 24 tart mould of no.152 mould
Method :
- Preheat oven to 170 degree C. (Depending on your oven)
- Cream butter and sugar until pale and add egg.
- Add in flour slowly and knead well, then mould into tart mould.
- Pre-bake the shells at 170C for about 15 ~20min until 3/4 baked.
- Boil water, sugar and leave to cool and bake at lower rack at 150C for 20 ~25minutes.
Note:
- Take care that the oven temperature is not too high.
- Wriggle egg filling to test for doneness.
- The texture should appear slightly firm but not runny.
About Me
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- I live in Singapore. Enjoy food and life. Life is like a tunnel, endless and dark, just concentrate on the light at the end, you will achieve your goal and happiness.
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