Monday, 27 May 2019

Molly's Egg Tart

Transition Post (2012)

One of the recipe 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 beginner.   Should one day, my children decided to try, this will be the first one to attempt.

Thanks Molly.

Learning: 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 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


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 mixed 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.


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