Egg Tart
I love Saturday, because it means I got extra help from my hubby to look after my super active toddler and we are always going out to have family brunch or dinner together. We love going to Chinese yum cha restaurants to have brunch at Chinatown or Bondi junction. Although the queue needs extreme patience, but the experience of eating them is worth the wait. Apart from the nightmare of looking after Nathan who is never been able to stay still at the dining table, eating out is fantastic.
Chinese yum cha always have various dim sums, steaming foods and vegetables, all those fried little yummy stuffs, and lots of variety of sweets. I never have a clue on what the waiters are talking about, either they do not understand on what you are saying, or they do not know how to answer your questions in proper English. So what I do is doing the hand gesture or simply ask them to open all the bamboo steamers in their cart, and hand pick everything that interest me. And I never forget to order the egg tart, or what they called ‘tan tat’.
I never try to find this recipe until my hubby’s sister visited Australia. She has a fussy eater son who loves eating the egg tart filling when they were transiting in Singapore on the way to Sydney. They also bought couples of egg tart while holidaying in Sydney. I thought to myself, I probably just surfed the web and might just get lucky to bump into a genuine egg tart recipe (http://cikciks.multiply.com/recipes/item/10/Egg_Tart). And I give this recipe a try and the result is pretty good, except the filling is too sweet and the pastry is not similar to the usual egg tart at yum cha. The egg tart at yum cha has a crusty layers of pastry with a jiggly custard filling inside, and this one is just like a short crust pastry, but the filling is the same though. Anyway, he only loves the filling.
I still have not find the recipe for the pastry up till now though, and have not trying to. It only cost me $ 1 AUD each and I could only eat two, also no one at home loves it like I do. But, I will try to find out the perfect pastry recipe for this egg tart and post them as soon as I succeed.
Ingredients for the Pastry
- 150 gr plain flour
- 2 tbsp corn flour
- 1 1/2 tbsp icing sugar
- 1/4 tsp salt
- 1 egg yolk
- 100 gr butter
Ingredients for the Custard filling
- 2 eggs
- 2 tbsp condensed milk
- pinch of salt
- 100 ml evaporated milk
- 200 ml water
- 2 tbsp caster sugar
- 1/2 tsp vanilla essence
Instructions
- Mix all the ingredients of the pastry together in a bowl with hands until they formed a dough.
- Shape them into the individual pie cups (like you are making a pie).
- Mix the eggs and condensed milk.
- Heat the evaporated milk, sugar and water. Not until it boils, just dissolved. Set aside to cool it down.
- Pour the egg mixture into the milk mixture.
- Add vanilla essence.
- Pour them into the individual pie cups.
- Cook in the oven at 180 C for approximately 25 minutes or until the custard done (it will still has a juggly surface but no liquid)
Preparation time (minutes): 60
Culinary Tradition: Chinese
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
Wow, thanks for posting this! I’ve always thought they were difficult to make, but this seems like an easy-to-follow recipe.. I’ll have to try it
Thanks 
Please do try this recipe, it is really easy. Just be careful with the custard filling not to overcook it. Shake it a bit and if it jiggles and not watery, and the colour is changing to slightly darker yellowish, then it is cooked. Good Luck.