Cantonese Egg Tart Recipe
I suddenly felt like eating some egg tarts that we use to get back in Malaysia but since I am million miles away from home, I had no choice but to make it myself! Te original recipe calls for using individual tart shells but I baked mine in a medium size tart tin. The original recipe can also be found http://en.christinerecipes.com
Servings: 8
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Ingredients
- Crust:
- Refer to my Apple Pot-Pie recipe
- Custard:
- 3 eggs
- 110g castor sugar
- 225g hot water
- 85g evaporated milk
- 1/2 tsp vanilla essence
Directions
- Crust:
- Refer to my Apple Pot-Pie recipe
- (NB: Roll out the dough and line in tart tin size, firmly press to make an even tart shell. Trim away any excess dough)
- Custard:
- Add sugar into the hot water till dissolved.
- Separately whisk the eggs with evaporated milk. Then pour the mixture into the hot water.
- Strain the egg mixture (through a sieve) to rid of any foam and pour into the tart shells/tart tin.
- Baking:
- Preheat the oven to 200 degrees and bake the tart in the lower third rack of the oven for 10-15 minutes or until the edges are lightly brown.
- Then lower the heat to 180 degrees. Keep an eye on it as once the custard is puffed up, pull oven door about 2-3 inches and bake for another 10-15 minutes till the custard is cooked through.
- Insert a toothpick in custard and if it stands on its own, it's done.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 91 | |
| Calories from Fat 22 | 24% |
| Total Fat 2.46g | 3% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 36mg | 2% |
| Potassium 55mg | 2% |
| Total Carbs 14.93g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 14.69g | 10% |
| Protein 2.8g | 4% |
