Egg Tart (蛋挞)

Egg tart is one of the classic menu in any of the dim sum restaurant.  The one that i like most is from Golden Gate Bakery at San Francisco.  When hubby & me were at Folsom, we will never miss to pack some of those tasty tart from the bakery whenever we visited San Francisco.  While i'm not a fan of egg tart, but those from Golden Gate Bakery are really delicious that i find hard to resist whenever i was there.  :P

It seems that my two little lovers enjoy eating egg tart whenever we visited the dim sum restaurant, since then, it was added to my 'to do' list. 

I tried my 1st egg tart making last weekend.  Since i do not have the tart molds, i'm using the muffin pan instead.  It's definitely no way close to the one from Golden Gate Bakery, and it doesn't look very 'tart' like.  While the muffin pan probably aids to the difficulty of making a nice looking tart, but i would also think that i need more practice on shaping the mold.  Luckily the taste was not bad....at least my whole afternoon time & effort were not at waste.  ;P

Ingredients:
   
For the pastry:

• 140g butter
• 1 3/4 cup all purpose flour
• 1 egg
• 70g icing sugar

For the fillings:

• 300ml water
• 140g white sugar
• 3 eggs
• 60ml milk

Steps:

1. Mix all the pastry ingredients into a dough (some recommended mix with hand, but i just use the stand mixer to do the work for me.  :P)
2. Transfer the dough to a slightly flour surface and knead to ensure everything is mixed, and form into a ball
3. Refrigerate the dough for 20min or till it's in a workable state
4. Meantime, start to prepare the filling by boiling the water and the sugar (no need to stir it), then leave it cool
5. When the dough is ready, roll it out into a 1/2 inch thick sheet, use a circle cookie cutters to cut out 12 circles, coat one side with some flour, then place the circle on a greased muffin pan (with the flour side up), press it with thumbs to form the shape for the pastry.  Repeat the process till all the dough been used up 
6. Preheat the oven at 390F/200C
7. After the sugar water is completely cool down, mix the milk & eggs into the sugar water with a fork or whisk
8. Sift the mixture, then pour into the tart dough on the muffin pan, 80% full and bake immediately
9. Bake at 392F/200C for 15-20min, place it in the middle rack for baking
10. Egg tart is ready when a toothpick can stand upright on the middle of the filling
11. Let it cool for 5-10min, take the tarts out from the muffin pan, should come out easily

Recipe source: DessertzHouse