I tried to make a modified version of this recipe last week and they turned out pretty tasty. (Thought a little bit burnt x_x)
The original recipe was a bit too big for me, and after reading the comments about the proportions being incorrect, I made a half batch of pastry and a third batch of filling, which ended up being perfect for the cupcake tins I was using. In the filling, I substituted 35% heavy cream for the evaporated milk, and brown sugar instead of white for the sugar syrup. When I baked them, I set my oven lower to 200 degrees Celcius and baked for 15 minutes.
Click for the recipe!
Modified Egg Tart Recipe
- *Pastry*
- 60 g confectioners’ or superfine sugar
- 190 g all-purpose flour
- 100 g butter
- 1 egg, beaten
- *Filling*
- 40 g brown sugar
- 120 ml water
- 3 eggs, beaten
- 1 dash vanilla extract
- 80 ml heavy cream
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Filling:
1. Combine sugar and water into a medium saucepan and heat on medium heat until all sugar is dissolved. Remove from heat and allow to cool to room temperature. (So when you add the eggs, they don’t cook!)
2. Beat 3 eggs and run through a small mesh strainer into the cooled sugar syrup.
3. Add heavy cream and vanilla essence. Refrigerate.
Pastry:
1.Sift together flour and confectioner’s sugar into a medium bowl. Cut butter into small cubes and use a fork or potato masher to combine into flour and sugar until the butter is in small crumbs.
2. Beat 1 egg and add to flour, butter, sugar mixture. Mix.
3. The mixture should be a little moist. You should be able to press the crumbs together to make a dough. If it starts to feel very greasy, refrigerate until it is firm again.
4. Shape dough into 1-2 inch balls and press into your tart molds.(Vary according to the size of your molds) The dough should exceed the lip of the molds by a little bit, because the pastry will shrink when baked. Preheat oven to 200 degrees Celsius.
5. Pour filling into pastry shells. Bake in oven for 15-20 minutes.
6. When the pastry is golden brown, and the filling doesn’t jiggle when shaken, the tarts are done!
Makes 4-6 depending on size.
Enjoy!
