Egg Tarts

When I still lived in Australia, I used to get my egg tarts from Asian bakeries or Dim Sum restaurants. I had seen egg tarts being sold near my school when I was very young, but I had never wanted to try them. I had seen my friends eating them, but I always thought that even though they looked pretty, they might taste eggy weird. I started eating my first egg tarts when I was around 17 or 18 - it's quite late, I know :). All those years I definitely had been missing something, because eggs tarts are actually really quite yummy!

This is my first try making egg tarts - the recipe is from a Dim Sum cookbook of Taiwanese publication.

Ingredients (Makes 15)
Tart

• 110 gr flour
• 75 gr butter
• 1 egg (small)
  

Egg custard

• 200 g milk
• 3 eggs
• 125 gr sugar

Add all ingredients for the tart into a bowl and mix until it forms into a dough.
Make a long cylinder shape of the dough on a flour coated surface.

Cut the dough into equal pieces and shape each piece into a ball.

Place the ball-shaped-dough into your egg-tart mould. Make a well in the middle.

In the meantime, add all ingredients for the egg custard into a saucepan. Stir it under very low heat for 2 minutes. Remove from heat and scoop away any unwanted foam. This mixture should be glossy yellow.

Add the egg custard mixture into your individual tart-crust. Let it bake for 20 minutes in the oven at medium heat (150C).

The egg tarts ready to be served...

Enjoy :)!