CANTONESE EGG TARTSalam buat semua dptg khamis malam jumaat :-),
Hari ni tak sedingin semalam tp masih dingin sikit2 jerr perut asyik nak mamam jerr mama CEMIL2 ya bukan nasik! huh! Haaaa!! ni g jalan2 kat umah KAK ZANA malam2 buta ada pulak tart telur niiiii huhuhu.... tart2 ni kita kira antu jugaklah tp telur2 ni kita kurang TAPI oleh kerana TART kita cuba buat manalah tahu terbekenan kat tekak niii.. ehehe... sedaplah! kita 1st time mkn tart jenis telur2 nehh maklumlah tekak allergic ngada2 dgn specis telur2 ni kan ehehe... tp telur dadar telur goreng kita suke :D Untuk resepi ni asalnyer dr CHRISTINERECIPE seronok pulak bila masuk blog christine niii byk makanan sedap2 ehehe.. Tapi kita cnp dr umah KAK ZANA jerr :D tenkiuuu!!! sapa2 yg suka tart leh lah cuba jgn was2 ya hihihi...gerenti cedap! :D
Hari ni tak sedingin semalam tp masih dingin sikit2 jerr perut asyik nak mamam jerr mama CEMIL2 ya bukan nasik! huh! Haaaa!! ni g jalan2 kat umah KAK ZANA malam2 buta ada pulak tart telur niiiii huhuhu.... tart2 ni kita kira antu jugaklah tp telur2 ni kita kurang TAPI oleh kerana TART kita cuba buat manalah tahu terbekenan kat tekak niii.. ehehe... sedaplah! kita 1st time mkn tart jenis telur2 nehh maklumlah tekak allergic ngada2 dgn specis telur2 ni kan ehehe... tp telur dadar telur goreng kita suke :D Untuk resepi ni asalnyer dr CHRISTINERECIPE seronok pulak bila masuk blog christine niii byk makanan sedap2 ehehe.. Tapi kita cnp dr umah KAK ZANA jerr :D tenkiuuu!!! sapa2 yg suka tart leh lah cuba jgn was2 ya hihihi...gerenti cedap! :D
CANTONESE EGG TART
Makes about 10-12 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)
Ingredients of custard:
3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract
Method (making crust):
1.Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2.Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3.Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4.Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Method (making custard):
1.Add sugar into hot water, mix until completely dissolved.
2.Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3.Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):
1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Makes about 10-12 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)
Ingredients of crust:
225 gm plain flour
125 gm butter
55 gm icing sugar
125 gm butter
55 gm icing sugar
1 egg, whisked
a dash of vanilla extract
a dash of vanilla extract
Ingredients of custard:
3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract
Method (making crust):
1.Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2.Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3.Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4.Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Method (making custard):
1.Add sugar into hot water, mix until completely dissolved.
2.Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3.Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):
1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Ambik sorang 2 geget jer sbb byk sikit :D
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