Molly's Egg Tart

Transition Post (2012)

One of the recipes that I wish to transition from my old blog to here is this Molly's egg tart from one of the website.

Overall, it is an easy recipe to attempt especially for the beginner.   Should one day, my children decided to try, this will be the first one to attempt.

Thanks, Molly.

Learning experience: 

The crust is rather dry in handling, a tablespoon more milk or water will be good.  The egg custard is good though but I didn't have enough egg mixture to fill in all my crust (save the remaining crust for another day).

Shape the crust thinner and fill the custard to the near brim. (For my experience, mine is too little and the crust is too thick).

This is pretty similar to Hei Ma Ma's.  

What you need:

Egg Custard :

350g water

120g castor sugar

100g fresh milk

5 eggs

Method:

Place water and sugar in a pot and boil till sugar is dissolved. Let it cool completely.

Add milk into the sugar mixture and stir.

Lightly beat the egg and add into the above.

Mix well and strain the egg mixture.  Set aside.

Short Crust Pastry:

250g unsalted butter, soften

100g castor sugar 

1 egg

500g plain flour

1 tsp - 1 tbsp milk or water (I will add this if the dough is too dry)

Method :

Cream the butter and sugar till creamy.

Add in the egg and mix well.

Lastly, add in the flour and mix to form a soft dough. If the dough is sticky, you can add some more flour to mix till it is smooth and not sticky (add the flour a little at a time).

Mould into the small cupcake mould till the dough is used up

Pour into the prepared cup and bake at 160°C for 20-25 mins or till the crust is slightly brown.

Enjoy!