tag:blogger.com,1999:blog-30137456.post115952251478900989..comments2023-10-18T21:37:18.624+08:00Comments on Yochana's Cake Delight! : Egg TartsAunty Yochanahttp://www.blogger.com/profile/07265525349059979821noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-30137456.post-54962934287115267862015-07-20T13:44:48.736+08:002015-07-20T13:44:48.736+08:00This tart looks perfect! I love it!This tart looks perfect! I love it!Anonymoushttps://www.blogger.com/profile/05827377708641041717noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-34201753095007557422013-12-06T19:55:21.835+08:002013-12-06T19:55:21.835+08:00Hello There!:)
I'm expremely new to this webs...Hello There!:) <br />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?!:( <br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-17751174657262778052013-05-06T09:05:52.862+08:002013-05-06T09:05:52.862+08:00Hi aunty yochana,
If I want my egg tart to be mor...Hi aunty yochana,<br /><br />If I want my egg tart to be more egg, can I add in 4 eggs instead of 3?<br /><br />Rgds,<br />EileenAnonymoushttps://www.blogger.com/profile/16880810618021102469noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-72562874283319427682012-08-14T03:35:32.092+08:002012-08-14T03:35:32.092+08:00Hello Aunty Yochana,
Do you need to wait for the ...Hello Aunty Yochana,<br /><br />Do you need to wait for the pre-baked pastry to cool down before pouring the egg custard?<br /><br />Or can you pour in the egg custard once you take the pre-baked pastry from the oven?<br /><br />Thank you :)<br /><br />Geraldineminute_yet_magnanimoushttps://www.blogger.com/profile/05891079944241548478noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-14017829979941404982011-10-05T22:09:44.333+08:002011-10-05T22:09:44.333+08:003 nos. means 3 numbers (3 pieces).
rgds3 nos. means 3 numbers (3 pieces).<br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-85160696938886974992011-10-05T15:20:51.459+08:002011-10-05T15:20:51.459+08:00Hi aunty yochana,
what does "nos" means?...Hi aunty yochana,<br />what does "nos" means?<br />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<br /><br />Regards,<br />MayghanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-50653018069812098572011-08-30T22:34:44.810+08:002011-08-30T22:34:44.810+08:00Hi Yochana,
Made this today and everyone loves it...Hi Yochana,<br /><br />Made this today and everyone loves it. I like to share my experiences with all egg tarts lovers here :-)<br /><br />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.<br /><br />This time I baked the tarts on middle rack @ 180C for 20 mins. And everything turned out beautifully.<br /><br />For both batches, I did not pre-bake the tart shells.<br /><br />Thanks Yochana for sharing your recipe.funfuntripnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-64676749370807435472011-06-11T22:35:49.998+08:002011-06-11T22:35:49.998+08:00Hi
do not beat until frothy means : don't cre...Hi<br /><br />do not beat until frothy means : don't create bubbles on the eggs.<br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-30794138002043040642011-06-11T09:25:36.002+08:002011-06-11T09:25:36.002+08:00Hi Aunt Yoochana. I've made egg tarts several ...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'?Sumaiyyahhttps://www.blogger.com/profile/00350156046641699550noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-91777878381363832722011-03-29T10:11:20.096+08:002011-03-29T10:11:20.096+08:00Hi Yochana,
I would like to make this tart. But c...Hi Yochana,<br /><br />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.<br /><br />ivyIvynoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-32712460901889773012011-02-13T14:29:18.297+08:002011-02-13T14:29:18.297+08:00Hi Leh Hong
For me 160 gm. is just nice. You can...Hi Leh Hong<br /><br />For me 160 gm. is just nice. You can cut down to 140 gm. if u want.<br />For milk, any brand will do. <br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-82397278804530702232011-02-11T12:57:15.032+08:002011-02-11T12:57:15.032+08:00Hi Aunty Yochana,
Just to double confirm with you...Hi Aunty Yochana,<br /><br />Just to double confirm with you,the sugar for egg custard is it 160gm, will it be too sweet?<br />What brand of fresh milk are you using ? Thank you<br />My name is Leh Hong. Will appreciate that you can answer my question. Thank youLeh Honghttp://lehhong@yahoo.comnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-54207536384305104302011-02-07T14:24:44.332+08:002011-02-07T14:24:44.332+08:00Hi Aunty Yochana,
Just to double confirm with you...Hi Aunty Yochana,<br /><br />Just to double confirm with you,the sugar for egg custard is it 160gm, will it be too sweet?<br />What brand of fresh milk are you using ? Thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-61262274690979552052011-02-01T00:01:52.673+08:002011-02-01T00:01:52.673+08:00Thanks for sharing the detailed instruction. I hav...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 <a href="%E2%80%9Cwww.bakingfrenzy.com/5-pcs-75cm-tartlet-tin-p-203.html%E2%80%9D" rel="nofollow"> tartlet tin </a>, will try out the recipe shortly.Unknownhttps://www.blogger.com/profile/17699679160602613250noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-84480611995608507162011-01-22T19:25:26.828+08:002011-01-22T19:25:26.828+08:00Hi Yochana ! Thanks for the recipe. I have baked t...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 :)<br /><br />http://cookbakepassion.blogspot.com/2011/01/egg-tarts.htmlAnonymoushttps://www.blogger.com/profile/13182799838876621103noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-35612816151387570992010-09-15T10:01:21.631+08:002010-09-15T10:01:21.631+08:00Hi Yochana
Just curious.. why do we need to put i...Hi Yochana<br /><br />Just curious.. why do we need to put in rum? does it affect the texture / taste?<br /><br />Cheers<br />VanessaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-72312675595129458792009-11-16T17:11:19.495+08:002009-11-16T17:11:19.495+08:00Hi Aunty Yochana
Been reading your blog and I'...Hi Aunty Yochana<br /><br />Been reading your blog and I'm inspired by all your baking.<br /><br />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 newsEcinhttps://www.blogger.com/profile/17136821701626060227noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-6859645756724559142009-11-12T01:47:40.894+08:002009-11-12T01:47:40.894+08:00hi there,
instead of icing sugar, can i use fine s...hi there,<br />instead of icing sugar, can i use fine sugar?xianHUIhttps://www.blogger.com/profile/17777582512587565396noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-39179425832888460522009-11-06T13:56:43.802+08:002009-11-06T13:56:43.802+08:00Hi Sheryl
Congrats on your egg tarts.
Practice ma...Hi Sheryl<br /><br />Congrats on your egg tarts.<br />Practice makes perfect. One day u'll achieve like mine...<br /><br />Keep up the passion.<br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-19519712778212518592009-11-06T13:51:46.917+08:002009-11-06T13:51:46.917+08:00Dear Aunty Yochana,
Thanks for sharing your love...Dear Aunty Yochana, <br /><br />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.<br /><br />http://cookisses.blogspot.com/2009/11/egg-tarts.html<br /><br />SherylSherylhttps://www.blogger.com/profile/07745890780190743319noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-15299121727324562732009-10-11T19:04:09.956+08:002009-10-11T19:04:09.956+08:00yochana, wat to do if the shells are not crispy an...yochana, wat to do if the shells are not crispy and not cooked when the filling is already cooked??<br />thanks =)shernoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-67709314683796819712009-10-11T09:35:41.157+08:002009-10-11T09:35:41.157+08:00Hi Yochana!
Thanks for your wonderful recipes galo...Hi Yochana!<br />Thanks for your wonderful recipes galore!! <br />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. <br />Thank you!lucanoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-56791865984632245752009-10-03T09:32:39.506+08:002009-10-03T09:32:39.506+08:00hello aunty,
I've tried making your egg tarts...hello aunty,<br /><br />I've tried making your egg tarts yesterday night, and they turned out super nice :)<br /><br />The shell and egg custard are firm and soft. We went "gaga" over it.<br /><br />I'm using top & bottom heat 175C, but need another extra 5 minutes for the custard to firm up.<br /><br />P/s: I've tried your Chilled Marble Oreo Cheesecake for my birthday, I can only said..."It's heavenly" Thanks again, aunty!ShiawHuanoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-14216261409036990312009-07-24T13:27:23.638+08:002009-07-24T13:27:23.638+08:00hi Aunty yochana,
I omit using rum, and now my ta...hi Aunty yochana,<br /><br />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. <br /><br />I've never attend cooking class, and hope you can guide me somewhere. <br /><br />Thanks<br />YvonneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-31336782762795977452009-06-17T07:47:59.029+08:002009-06-17T07:47:59.029+08:00Aunty Yochana,
U are the highlight of my day. I j...Aunty Yochana,<br /><br />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!greentealilleafhttps://www.blogger.com/profile/11372356051651785658noreply@blogger.com