Saturday, March 16, 2013

Chinese Egg Tart Recipe


250gram plain flour
125gram butter
50gram icing sugar
4 eggs
80gram caster sugar
1 cup hot water
85gram evaporated milk
1/2 tablespoon vanilla extract

* courtesy from Christine's Recipe


  1. Make a dough from adding butter, 1 egg, icing sugar and plain flour.
  2. Shape the dough on the moulds with approximately 5mm thickness
  3. Melt the caster sugar in hot water and then add 3 eggs and evaporated milk together.
  4. Pour the mixed egg into the mould.
  5. Pre-heat oven at 200C and bake for 15 minutes.
  6. Checked for the solidity of the egg and brownish color of the crust. 
  7. Bake for an extend of 5 minutes at 150C if egg have yet to solidify. 


My second try on making chinese egg tart was quite a success, if I do say so myself. The sweetness was just right and the crust was crispy. Although I need to keep it in the fridge to preserve the crust freshness for overnight consumption. The improvement I have to make is on the egg appearance because it seems to shrivel after being cool.