AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Friday, September 29, 2006

Egg Tarts

This egg tart recipe has been kept with me since my daughter was in her kindergarten stage. I learnt from a very good teacher and remember bringing my little girl along and it's such a lovely recipe.



Ingredients:

Pate Sucree:

125 gm. Butter - chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

Egg Custard:

280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence

Method:

(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Note:
Half baked should be around 10 mins at 175C. I didn't put the timing cos everybody's oven is different. Judge yourself and see that it's like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.
Enjoy!
rgds.

149 comments:

LittleHands said...

Yochana, yr egg tarts so nice!

artchoo6

Jen said...

hiya yochana

what brand of custard do u use? thanks!

yochana said...

jen,
I don't use custard powder for my egg tarts.

You can use any brand...no particular brand needed. Bird's eyes, easily available.

rgdsexiuptyi

Jen said...

opps i am dreaming again! hehehe pardon me for my lack of sleep :P i saw egg custard and link it to custard powder :P

Sherreen said...

Aunty,

I was wondering how long did you bake to make sure the pastry is half cook and at what temperature?

Then the second time you bake the egg tart with custard, how long did you bake?

yochana said...

Sherreen,

Half baked should be around 10 mins at 175C. I didn't put the timing cos everybody's oven is different. Judge yourself and see that it's like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.

rgds.

Su Lin said...

Hello Aunty Yochana...

I have been visiting your site faithfully since I stumble upon it recently. I'm very inspired by your 'works' and also the energy to create something new everyday. My two young boys leave me with little time and energy to attempt many recipes although I love to bake. But I have been so..so..very motivated by you that I endeavour to find time for myself to bake something each week. Afterall, a happy mum is a good mum and the boys do get to enjoy the product.
Thanks you for the inspiration!

Sulin

yochana said...

Dear Sulin,

Glad that you enjoyed browing through my blog and hope your inspiration keep comming in.

rgds

Anonymous said...

Dear Yochana,

Hello! I'm new to your site. I've been looking for recipe on a local kueh Steamed Sugar cake or 'Pak Tong Koh' in Cantonese. Would you be able to help me with a recipe..? I've tried two different recipes, but the kueh turned out to be dense and wet in the center and it did not have the 'holes' that is expected of the kueh. Thanks.

yochana said...

Ya..ok.. I will try to post the recipe for pak thong koh. I have done it successfully but I hope you do succeed in it too cos' it's not an easy task though..

rgds

suzie said...

Yochana,

I have making these egg tarts and they turned out beautifully! My children enjoyed them very much.Thank you very much for sharing this recipe and all the tips. i really appreciate your generosity. Thanks again!

yochana said...

Hi Suzie,

Glad that your children enjoyed the egg tarts made by you..such a wonderful mum you are.

rgds.

nydia said...

aunty yochana

i tried the egg tarts recipe and it turned out beautifully!my children enjoyed them very much. Thank you for sharing this recipe and all the tips.I appreciate your generosity very much. Thanks again

yochana said...

nydia,

strange I got almost the same comments from suzie but nonetheless, well done nydia. Glad that your children love it. cheers!!!

rgds

suzi said...

sorry for double post. its actually suzi

Linda said...

Hi Lucy

Just want to say thanks for this great recipe. Made it today and everyone loved it. The egg custard is so soft. Just one question though, in your recipe you said "rest" the dough for 10mins. Is this "resting" done in room temperature or in the fridge?

yochana said...

Hi Linda,

Thank you for your comments on the egg tarts.
Dough resting for 10 mins depends on your dough. If it's sticky, rest in the fridge but if it's not sticky, room temp will be just fine. Anyway, resting in the fridge is a better option though.

rgds.

Anonymous said...

Yochana, tried ur recipe yesterday. The egg custard was very nice - smooth n soft exactly like the ones ppl sell. But the crust was a lil too brown cos the custard took so long too set. Had to bake total time 175C for 30 mins, instead of suggested total time of 20 mins. Can u advise wht went wrong? For my 2nd batch - i lowered the temp to 150C after filling with custard filling but end results still same - just took longer time for custard to set but crust is still brown like 1st batch.

Anonymous said...

Hi aunty yochana :

May I know the recipe can make how many tarts?

Thanks

regards,
Alice

yochana said...

Anonymous,

Each individual oven is different and so for you, you need not pre-bake your tart first. Just pour the egg custard straightaway into the tart shell and bake as what you have done. I suggest you cut off the prebaking time for your tart shell.

rgds.

yochana said...

Hi Alice,

I forgot to count how many egg tarts it yields. Hope someone out who tried it has counted how many it yields.

It depends on how thick you press your dough into the tart mould. If you make thin tart shell, then you will yield more than those who loves to eat thick tart shell.

rgds.

Anonymous said...

Hi Yochana,

Would you have a recipe for egg tart where the pastry shell is flaky... many layers of very thin pastry...? Would thus kind of pastry need to be pre-half bake before adding in the egg custard...? Thanks!

yochana said...

Hi anonymous,

there is one thousand layer egg tart recipe in Jo's Deli. No need to pre-bake. Pour in the custard and bake. My oven can control top heat and lower heat , so i just on the lower heat. if you don't have this, cover the top with aluminium when the custard is about to set and continue baking till tart base is golden brown.

rgds.

delia said...

Hi aunty,
Make egg tarts during the weekends. My eldest daughter loves it so much. I always thought the pastry is hard to make so never dare to try until last saturday. thanks for such a nice & easy recipe.

yochana said...

You're welcome Delia,

Glad your son like it too.

rgds

Anonymous said...

hi yochana,
my oven did have top and btm heat but it dint have just btm heat.as u metioned i could use the aluminium foil to wrap on the top part of the crust so i can achieve a golden brown crust on the btm part rite? so which rack did normaly prebake just the crust on? mine also have charred top crust.what should i do?

Cheryl

yochana said...

Hi cheryl,

Use the most bottom rack to blind bake your tart shell.

rgds.

Anonymous said...

aunt yochana,

how do you control the thickness of the pastry? i've tried making it and each of it has got different thickness. Any method to make sure i'll have same thickness to all my casings? Anyway i prefer thinner crusts.

can i make the crust dough a day before and store it in the fridge to be used the next day?

thanks!

yochana said...

Hi anonymous,

To make the tarts of even thickness, roll them between 2 plastic sheets, then cut out with a cutter and place into the tart mould. Rolling will help you to roll the thickness to your preference.

Yes, these egg tarts can be prepared much earlier and then kept in the fridge. Thaw it before using.

rgds

Anonymous said...

aunt yochana,

thanks for your clarification. this means that we pre-bake the tart casings then cool it and store in the fridge? do we need to store it in air-tight container?

thanks again!:)

yochana said...

Hi anonymous,

you can either bake or non-bake your tart shell. If you prebake your tart shell, then you have to keep it in the cookie container to preserve the crispness. You can also mould the dough into the tart mould, then keep it in the frige, take it out , thaw it and bake as when you needed it.

rgds

ioyces said...

hi Aunty yochana!

my friends and I baked the eggtarts and really enjoyed them!! So yummy!!

a quick question: what's the purpose of 'resting' the dough?

thank you very much!!

rgds
Ioyces

yochana said...

Hi ioyces,

It's best to rest dough before moulding into tart mould so that it will not shrink back when you bake it. And you will also find that it's easier to handle the dough after chilling and resting it.

rgds

dogbaby_25 said...

Dear Aunty,

Can I omit the rum and use kirsh instead ?

Thanks
Maha

yochana said...

Hi Maha,

If you don't have rum, omit it. Don't use Kirsch, it's not suitable.

rgds

dogbaby_25 said...

Thanks aunty, but i used self raising flour instead of plain flour .. I had 10 moulds only so I used 25% of the recipe ..

Turn out not bad but not that perfect .. I wld try again ..

But I noticed that aft baking, the tart abit wet at the bottom part, why isit that so aunty ?

Must I make the tart's daough very thin when I place into the mould ?

Thanks
Maha

yochana said...

Hi Maha,

Place your tarts at the bottom, the last rack at the bottom so that the pastry will get cook.

If you find that your pastry is not cooked, place the whole tray of tarts onto the base and bake for another 3 to 5 mins. to brown the pastry.

rgds

Anonymous said...

hi yochana ,
love your blog . beautiful cakes and all . want to try your egg tart but what does 3 nos of egg means ? is it 3 whole eggs?
Diane

yochana said...

Yes Diane,

it's 3 whole eggs.

rgds

Anonymous said...

Hi Aunty Yochana.
I made some egg tarts today using your recipe. They tasted delicious, so thank you for your recipe but they didn't look as yummy as yours!
Any tips on how to achieve that perfect shape like yours? Your crust looks solid and firm, with the right amount of dough. Please do teach me - I've always wanted to make perfect egg tarts! Thank you.

yochana said...

Hi anonymous,

just take some dough and press into the mould using your thumb.

rgds

Anonymous said...

hi yochana,
Diane here,i'm the one that ask what 3 nos of eggs are . made your egg tart. it came out beautiful. the custard very light and not too strong of an egg taste or smell. the rum did it's trick . thanks ! will try your choco coffee creme brulee tart next .
Diane

yochana said...

Oh Wow...congrats Diane.

rgds

Anonymous said...

Hi Aunty Yochana,

May I know if the rum you referring to is the bottled form of rum compound which I can get from Phoon Huat?

Regards
Mrs Tan

yochana said...

Hi Mrs. Tan,

Yes, use the rum compound.

rgds

Anonymous said...

Hi Aunty Yochana,

Tks for your reply.

Regards
Irene

Paulene said...

Hi Aunt Yochana,

i was wondering if i could subst the milk with soy bean milk. have you ever tried that?

Paulene =)

yochana said...

Hi Paulene,

wow...that would be delicious. You can try and then let us know the result.

rgds

julie said...

Hi Yochana, my sis gave me ur site recently n i'll definately try out some of the recipes.

1st of all, i love tarts! n can i jus substitute rum compound wif the liquid one?

Also, do i need to oil my tart moulds before pressing in the dough?

yochana said...

Hi Julie,

first of all, no need to grease your tart mould cos your dough is oily enough and of course you use the liquid rum.

rgds

julie said...

Hi yochana,
i tried out the egg tart recipe twice to perfect my oven timing.
i only need 2 bake them for 15 mins at 170 deg C.

I bake about 22 nos. eah time. My mum-in-law loves them n has asked me for the recipe.
so, thks Yochana! n i'm continuing to surprise her in future.;>

yochana said...

Oh gosh Julie,

congrats..

rgds

Meow Meow said...

Hi Aunty Yochana
I baked the egg tarts according to your recipe, they are yummy! I've also posted the photos which I took!

Btw, can I have your permission to post your recipe? My friends heard and saw my results, they wanted to try it out!

Thks again for sharing your recipe.

yochana said...

Hi Meow meow,

Yes,..it's ok. You may post it in your blog. Can you give us your blog address? I would like to see your egg tarts too. You can also leave the link of your egg tarts to mine.

rgds

Meow Meow said...

Thanks!! I'm sure the rest will be happy to try the egg tarts with your recipe.

My blog is www.meowmeowkitchen.blogspot.com, and I actually blogged about where I got the recipe from and will link your blog too! ^^

yochana said...

Hi meow meow,

You've got a lovely blog. thumbs up!!

rgds

Meow Meow said...

Hi Aunty Yochana
Thanks for dropping by my blog! Your blog has become my baking inspirations and I'm looking forward to try out most of your recipes!
Thanks again for so generously sharing with us your recipes! ^o*

Anonymous said...

hi aunty yochana.
i need help on the egg tart recipe posted in your blog. when u say beat butter n sugar til well mixed, do u mean to use mixer n mix it like when making a cake?
if i keep the baked tarts in the fridge, will the shell still remain crispy after a few days?
thanks

yochana said...

Hi anonymous,

If you bake blind tart shell, they came for at least more than 7 days in airtight containers. Keep in the fridge. If you are talking about baked egg tarts, then it's best to eat fresh cos after chilling in the fridge, the egg custard on top might crack.

rgds

Sherrie said...

Hi Aunty

how much milk in ml is 280gm? Why do some measure liquid in gm?

my oven is those with top and bottom heating. I baked some cookies during CNY and when I put in the next batch, i followed the same temp and time but the bottom turned darker than the 1st batch. Do i have to lower the temp for 2nd batch or do I reduce the cooking time?

Thanks for sharing.

yochana said...

Hi sherrie,

100 gm is the same as 100 ml. They are the same.


the reason why the second batch of cookies normally turned darker in colour is because the oven is already heated up to more than required when you place the second tray of cookies in. If you do not like the darker colour on the second tray, lower down the temperature and wait for a while before placing the tray in.

rgds

Anonymous said...

Hi Yochana
Did you use yellow coloring becos yours looked very yellowish. Mine was more on the "white" side.

Thanks for advance. Hope you will answer.

yochana said...

Hi anonymous,

I did not add in any colouring.
The egg yolks itself gave the colour. Sometimes if you eggs are on the whiter side, add in a drop of egg yolk colour then.

rgds

Anonymous said...

Hi aunty,

What type of fresh milk did you use? Can I use evaporated milk instead?

Thanks! :)

yochana said...

Hi anonymouys,

yes you can use arrowroot too.

rgds

Quinn said...

Hi Aunty Yochana!
When blind baking, don't we have to prick the pastry with fork or put on some weight like red bean/rice on it?
Wouldn't it puff up?
Also, after blind baking, I suppose the shell will hold it's shape. So can I remove it from its mould and pour custard in each shell, place them on baking tray lined with parchment and bake them till custard set? Sorry...I asked this cuz I've only got 5 moulds and my boyfriend, he really love egg tarts. I really really wanna make this for him...We are always craving for local delicacies like that having stayed abroad for a long period.Thanks!

yochana said...

Hi Quinn,

Yes it's better to put in pie weight to prevent the tarts from puffing up. Cool the tarts slightly before pouring in the custard to prevent the tart shell from seeping all the eggs.

rgds

Anonymous said...

Hi Yochana,

I'm in the middle of making these beautiful egg tarts. I really need your help about the dough, when i mixed it, it turned gewy and not hard like normal dough, should i put more plain flour? i Tried, but still it was gewy.

Is it surposed to be like this?

pls help, Janice.

yochana said...

Hi Janice,

did you follow the method to the T? If you mix it the other way round, the dough will turn chewy. O.k. to rectify the problem, add in some cold water and mix till a pliable dough is formed. Do let me now whether it works..

Happy baking.

rgds

Anonymous said...

Thanks! it worked greatly.

i yielded about 12 tarts mainly because i had quite thick crust D;

Seko & Soc said...

That's one thing to say, how delicous the egg custard is!!!. I've tried yr recipe yesterday. My daughter likes it so much and she can finished 2 pcs within some mins. Thanks so much Yochana. This is mine if you have time to see it.

http://my.opera.com/baohannv/blog/2008/08/19/egg-tart

Aunty Yochana said...

Hi seko & amp,

Thumbs up!! Your egg tarts looks so delish...no wonder your daughter can eat 2 at one time.

rdgs

Jessica said...

Hi Yochana,

may i know what is the differences between this egg tart recipe and the other one that u post online ? this one..u baked the pastry crust a bit first before pouring the egg custard.

rgds,
Jessica

Seko & Soc said...

Thanks to your recipe and advice, I've got yummy egg tart

Kristin said...

Hi Yochana,
My name is Kristin...love your bakes! They are all so delicious and nice :) I would like to try on your egg tarts. Would like to know could I omit the rum for the recipe?
Thanks~

Aunty Yochana said...

Hi Kristin,

oh definitely you can omit the rum.

rgds

Shawna said...

Hi Yochana,

Thank you for your recipe. I am now baking my second batch. But my tarts do not turn out as nice as your picture. How do you maintain a good crust that is not over-baked or hard?

BTW, I can bake about 22 tarts in total.

Aunty Yochana said...

Hi Shawna,

bake at the lowest rack so that your colour will be even.

rgds

foodlover said...

hi aunty..

your egg tart recipe is simple and nice. love it!

i know it is best to have it fresh but what if i want to keep it for maybe next day for breakfast coz i do not have time for baking in the morning? how do i handle the tarts?

Aunty Yochana said...

hi foodlover,

Keeping overnight will definitely leave you a soft and soggy pastry.

What you can do is to prepare your pastry tart in the mould, chill it till the next day. You also prepare your filling in advance. So for breakfast, switch on the oven earlier before you shower, then after shower, pour the fillings into the tart shell and let it bake while you dress up.

rgds

Rachel said...

Hi Aunty Yochana,

Do we need to grease the tart moulds?

Rachel

Aunty Yochana said...

Hi Rachael,

No need to grease the tart moulds.

rgds

michell said...

hi yochana

I just happened to stumble upon your site. I've tried making tarts a few times with other recipes that i also found on the web but all turned out a disaster... the egg custard always turn out like rocks! i'm looking forward in giving your recipe a try. Can i ask if i can use normal fine sugar instead of powder sugar?

Aunty Yochana said...

Hi anonymous,

yes you can use any fine sugar you want.

rgds

Anonymous said...

hi again aunty yochana,

want to know if the kneaded dough can be rested for more than 10 minutes? say i prepare it overnight?

rgds,
foodlover

Aunty Yochana said...

Hi foodlover,

yes you can prepare the dough overnight.

rgds

Anonymous said...

Hi Aunty -

I stumbled upon your site while googling a recipe for a yummy Chinese egg tart --- think I've found what I've been looking for! :)

re: (8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Do you mean pouring the egg mixture through a sifter (fine strainer)?

My apologies, I lean heavily on the side of cooking and some baking terms/methods are unfamiliar (he he he, plus I come from a land of non-metric measurements).

Thanks!

blk

Aunty Yochana said...

Hi blk

yeah, sift with a strainer.

rgds

Anonymous said...

Hi Aunty Yochana,

Do I add in the eggs while the milk + sugar is still hot, or do i cool it down first b4 adding?

thanks!


cheers,
carrie

Aunty Yochana said...

hi carrie,

cool it before adding.

rgds

Anonymous said...

Hi Auntie Yochana
Obviouly, its not easy to find the perfect recipe for the filling. I've tried various and mostly failed. But honestly, urs is the best and my mum was very impressed they taste sooo good. Thank you so much.

Thanks & regards
mksyafiq

Aunty Yochana said...

Thumbs up mksyafiq

rgds

Ling said...

Looks really good a recipe.
But I'll like to confirm somethings, that is your unit of measurement, gm, is referring to grams or...?
Thanks in advance

Aunty Yochana said...

Hi Ling,

gm = grams

rgds

Aurora said...

Hi aunt yo, do you have eggtart recipe with flaky crust like puff pastry? because i always want to bake it like in dimsum restaurant (it's almost blooming like flowers, esspecially the edge). i've tried a lot of recipe i got but the dough always turn into a rock T_T help me please... i didn't see any recipe that i want in jodeli too.... many thanks..

Anonymous said...

Hi aunt yo, do you have eggtart recipe with flaky crust like puff pastry? because i always want to bake it like in dimsum restaurant (it's almost blooming like flowers, esspecially the edge). i've tried a lot of recipe i got but the dough always turn into a rock T_T help me please... i didn't see any recipe that i want in jodeli too.... many thanks..

Aunty Yochana said...

Hi anonymous,

those flaky egg tarts needs a lot of skill...cos they use oil dough and water dough. Oil dough is really soft so you need skill here. All recipes are almost the same and what is needed is the Skill tho..


rgds

Anonymous said...

I do not have a kitchen scale, I use a measuring cup, could you provide your recipe in cups/ Thanks

Anonymous said...

hi. I'm about to try out your recipe. I'm wondering if you meant milk or evaporated milk?

Aunty Yochana said...

hi anonymous,

both also can be used.

rgds

Anonymous said...

Hi Aunty,

May I ask how can i remove the tarts from the mould without spoiling the custard? Also, my dough turns out to be quite wet/sticky. Anything i can do to revert this situation?

Thanks!

Aunty Yochana said...

hi anonoymous

I would appreciate if you could a name. I will not be answering to any questions if it's an anonymous.

the egg tarts can be removed easily, just turn it upside down onto your palms and the dough has no problem. I have done this so many times for the past 25 years and it is not wet and sticky. What you should do is to put the dough into the fridge and chill it before you mould it. The liquid could be too much.

rgds

Sufen said...

Dear Aunty Yochana,

May I know the butter you use is refering to unsalted or salted?

Aunty Yochana said...

Hi Sufen

both can be used..it's your preference.

rgds

Shirin said...

i just wanna ask something...i just love the egg tarts from Bengawan Solo.because of the crust is so soft (not like biscuit)... how do i get dat kin of tecture for the crust pastry itself??

Aunty Yochana said...

Hi Shirin,

normally for egg tarts, when it's just baked, the crust is crispy but after a couple of hours, it will turn soft.

rgds

Anonymous said...

Hi aunty, I'm Evi.
I try to make your egg tart and my daughter like it verymuch. Thanks for share your recipe.

Hoegarden said...

Harlow Aunty Yochana...

Itz me again... Duno if you remember though... haha...

I would like to try out this recipe but abit buffered by the RUM... Is that the liquor tat people drink or something else?

Hope I can get started on this soon... =)

Aunty Yochana said...

Hi Hoegarden

You can omit the rum.

rgds

Marrie said...

Hi Aunty Yo,

I've just realised u have been posting this egg tart recipie since 2006 and yet till today there are ppl asking you questions and I'm one of them. LOLS.

Quick one, what's the egg's size that you use for this recipie? XL eggs or just those norm egg u get from the supermarket?

Rgds,

Marrie

Aunty Yochana said...

Hi Marrie

use eggs that are about 60 to 65 gm without the shell.

rgds

Marrie said...

Hi to everyone who's reading this,

Have u tried a freshly baked egg tarts? I'm proudly saying that, I have!!!

Thanks to Aunty Yo's recipie and tips everything came out prefectly well.

Aunty Yo, the tarts came out "marve-licious". My hubby and I (n my little baby in my tummy) can't stop eating it. Thanks again!

Rgds,

Marrie n family

Aunty Yochana said...

Hi Marrie,

hahaha..yr baby girl must be enjoying it.

BTW, thumbs up.

rgds

rea said...

hi,

may i know do the set to oven to top & bottom heat, just top heat or just bottom heat?

Aunty Yochana said...

hi rea

for egg tarts, best to bake at lowest rack and with top and bottom heat.

rgds

Hoegarden said...

Hi Aunty Yochana,

I try baking the egg tarts today... But sadly I fail... I need your advices to correct my mistakes..

1. My crust is too thick... It expand too much that I cannot really put the custard. What is the amount I should use to press into each cup?

2. The custard was very watery. It get absorb by the crust. What is the form the custard should be in to be put into the crust?

Awaiting your reply.

kuttani said...

Hi Auntyyochana,
In this egg tart can i decorate with fruits before serving. I need your suggestions please.
Thanks
Kurungani

Aunty Yochana said...

Hi karunguni

these egg tarts are meant to be eaten on it's own but if you want to decorate with fruits, I don't see why you can't. Normally for fruits tart, we use creme pastiserrie.

rgds

Aunty Yochana said...

hi Hoegarden,

firstly you must learn the art of mould the pastry thinly into the moulds.

If you half-bake the tarts, leave it to cool before pouring in the custard. Actually for egg tarts, you do not have to half-bake the shells.

rgds

Wendy said...

Hi Aunty Yochana, can i check with u what r the possible reasons for the custard not to puff out like a ball while baking? Also if possible.. can u further explain the flaky egg tart with the oil & water dough? really hope to learn that =) if possible can put in little pixs to show the folding of the 2 doughs? thks a lot!!

Christelle said...

Humm, love your pate sucree :))

Anonymous said...

hi aunt yochana, is it okay if i dont add in the rum or can replace it with anything else?

Anonymous said...

hey, i tried making the tarts, but instead of a dough, i have something more like a paste than a dough. pls advise. thank you

Anonymous said...

hey, i tried making the tarts, but instead of a dough, i have something more like a paste than a dough. do you use a mixer to mix the ingredients? because i mixed everything without one. pls advise. thank you

Michelle said...

Hi Aunt Yochana,

Do i mix the butter & sugar with electric mixer or just with a whisk? When u mentioned chilled butter, does it mean that the butter has be just out from the freezer?

greentealilleaf said...

Aunty Yochana,

U are the highlight of my day. I just want to express my gratitude for your passion that brought us this recipe. Egg Custard is Def one of my fav tarts that i havent had for awhile and been looking for a recipe to make it. I made these tasty egg tarts over the weekend and i have to say that i fall in love with it. It tastes just like the one i had back home. It lightens my day and warms me up. Thanks so much!

Anonymous said...

hi Aunty yochana,

I omit using rum, and now my tarts are tasteless. Any idea how to make it tasty ? Why did the custard has brown circles around them? Also, my egg tarts were wrinkled when it's cooled.

I've never attend cooking class, and hope you can guide me somewhere.

Thanks
Yvonne

ShiawHua said...

hello aunty,

I've tried making your egg tarts yesterday night, and they turned out super nice :)

The shell and egg custard are firm and soft. We went "gaga" over it.

I'm using top & bottom heat 175C, but need another extra 5 minutes for the custard to firm up.

P/s: I've tried your Chilled Marble Oreo Cheesecake for my birthday, I can only said..."It's heavenly" Thanks again, aunty!

luca said...

Hi Yochana!
Thanks for your wonderful recipes galore!!
Today I tried half baking my tarts beforehand at 170C but they shrank (basically melted)to half their size until I took them out. So do you think it's probably because of the oven temperature or was there a method of half baking because I heard that you use beans to stop the pastry puffing or something.
Thank you!

sher said...

yochana, wat to do if the shells are not crispy and not cooked when the filling is already cooked??
thanks =)

Sheryl said...

Dear Aunty Yochana,

Thanks for sharing your lovely recipe. I've tried it last Saturday. Of course, mine didn't look as good as yours, but it's very yummy & my friend's 4-yr-old son gobbled down 3! I think someone wanted to know how many egg tarts can be made using your recipe. It's 20 egg tarts.

http://cookisses.blogspot.com/2009/11/egg-tarts.html

Sheryl

Aunty Yochana said...

Hi Sheryl

Congrats on your egg tarts.
Practice makes perfect. One day u'll achieve like mine...

Keep up the passion.

rgds

xianHUI said...

hi there,
instead of icing sugar, can i use fine sugar?

Ecin said...

Hi Aunty Yochana

Been reading your blog and I'm inspired by all your baking.

I tried your egg tarts on Sat but I failed unfortunately. My pastry was too wet and sticky despite being in the fridge. I might have done something wrongly. Will try again soon and hopefully the next time I can bring you good news

Anonymous said...

Hi Yochana

Just curious.. why do we need to put in rum? does it affect the texture / taste?

Cheers
Vanessa

mylittlepleasure said...

Hi Yochana ! Thanks for the recipe. I have baked them and my family love it very much. I've posted them in my blog too. Check it out :)

http://cookbakepassion.blogspot.com/2011/01/egg-tarts.html

leongsokeleng said...

Thanks for sharing the detailed instruction. I have been reading your blog for some time, this is the first time I do posing! I just bought some tartlet tin , will try out the recipe shortly.

Anonymous said...

Hi Aunty Yochana,

Just to double confirm with you,the sugar for egg custard is it 160gm, will it be too sweet?
What brand of fresh milk are you using ? Thank you

Leh Hong said...

Hi Aunty Yochana,

Just to double confirm with you,the sugar for egg custard is it 160gm, will it be too sweet?
What brand of fresh milk are you using ? Thank you
My name is Leh Hong. Will appreciate that you can answer my question. Thank you

Aunty Yochana said...

Hi Leh Hong

For me 160 gm. is just nice. You can cut down to 140 gm. if u want.
For milk, any brand will do.

rgds

Ivy said...

Hi Yochana,

I would like to make this tart. But can i omit the egg portion from your recipe especially the filling. Will it mixture set? Can I replace with something else. Would appreciate your kind advice thanks.

ivy

SumaiyyahAbidah said...

Hi Aunt Yoochana. I've made egg tarts several times now, and they're great! So maybe it's a bit weird that I'm asking this now, but what do you mean by 'Do not whisk until frothy'?

Aunty Yochana said...

Hi

do not beat until frothy means : don't create bubbles on the eggs.

rgds

funfuntrip said...

Hi Yochana,

Made this today and everyone loves it. I like to share my experiences with all egg tarts lovers here :-)

At first I baked half the portion, placed the tarts on lower rack @ 175C for about 25 mins. Pastry turned out okay except the custard puffed up and collapsed after being brought out of the oven. The custard appeared sunken in the middle. My brother loves it anyway and I decided to finish up the remaining half portion.

This time I baked the tarts on middle rack @ 180C for 20 mins. And everything turned out beautifully.

For both batches, I did not pre-bake the tart shells.

Thanks Yochana for sharing your recipe.

Anonymous said...

Hi aunty yochana,
what does "nos" means?
You wrote 3nos eggs.Because me and my friends are going to have a fair at school soon and we want to find a cheap yet nice recipe for egg tart to sell :D

Regards,
Mayghan

Aunty Yochana said...

3 nos. means 3 numbers (3 pieces).

rgds

minute_yet_magnanimous said...

Hello Aunty Yochana,

Do you need to wait for the pre-baked pastry to cool down before pouring the egg custard?

Or can you pour in the egg custard once you take the pre-baked pastry from the oven?

Thank you :)

Geraldine

Eileen Chua said...

Hi aunty yochana,

If I want my egg tart to be more egg, can I add in 4 eggs instead of 3?

Rgds,
Eileen

Anonymous said...

Hello There!:)
I'm expremely new to this website but I'm really keen to do Egg Tarts, with the guidance of yours!:) May I ask, will there be a HUGE difference if I don't put rum?!:(