Sunday, December 23, 2007

Pandan Egg Tart

















Pastry Tart Shell:

250 gm. Butter
50 gm. sugar
1/4 tsp. salt
1 egg - beaten
360 gm. Plain flour - sifted

Pandan egg custard:

100 ml. Hot water
80 gm. sugar
50 gm. pandan juice
50 gm. fresh milk
3 eggs
a drop of green colouring (optional)

Method:

(1) Pastry tart shell: Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined. Add in sifted flour and mix into a pliable dough. Wrap the dough and chill for 20 mins. Press into tart mould and leave in the fridge to chill while preparing the egg custard.
(2) Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
(3) Pour egg custard until almost to the rim (80% full), taking care not to let it overflow to the egde. Note: It's difficult to unmould when the egg liquid flows to the side.
(4) Bake at 160C for about 30 mins. or until cooked. Remove the pandan egg tarts and leave to cool on a wire rack.
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26 comments:

  1. CocotteDecember 14, 2007 10:57 pm

    Wouh! I've got some pandan leave eggs, I'm gonna try as soon as possible, thanks!

    ReplyDelete
  2. AnonymousDecember 15, 2007 12:07 am

    omgggg, everything looks so yummy x) may i know are this tarts fattening? :X and can you set up an online shop pleaseeee.

    ReplyDelete
  3. AnonymousDecember 15, 2007 10:48 am

    oOoOO aunty, this looks delish!! may I ask, is this only egg custard with a few drops of pandan paste?

    regards,
    Keysia

    ReplyDelete
  4. My play roomDecember 15, 2007 2:52 pm

    yummy my favorite

    ReplyDelete
  5. Aunty YochanaDecember 15, 2007 8:03 pm

    hi keysia,

    no pandan paste. I used fresh pandan leaves to squeeze out the juice.

    rgds

    ReplyDelete
  6. Aunty YochanaDecember 15, 2007 8:09 pm

    hi eateateat

    egg tarts, not fattening to me lah.. I have been eating cakes everyday without fail for the past 30 years.

    rgds

    ReplyDelete
  7. AnonymousJanuary 03, 2008 5:38 pm

    Hi Aunty,

    Happy New Year to you! Just came back fm leave and saw your wonderful bakes. How many tarts did you churn out from the recipe? I'm so eager to try baking it. Thanks. / Jenny

    ReplyDelete
  8. AnonymousApril 01, 2008 3:54 pm

    Hi Aunty,

    I just finished baking the pandan egg tarts. This is my first time making egg tart. I am not satisfied with the result although the egg custard taste ok. I have some queries:

    1. I used the ready made puff pastry sold in supermarket. How thin should I roll it? Will I need to bake them first before pouring the custard? If I use your dough recipe, how thin should it be? What's the difference using puff pastry and normal dough pastry?

    2. My egg custard rose so high that they looked like they were going to pop. Is this normal? Is it due to the temperature too high? My oven has only fan bake function so at what temperature should I use?

    3. Even though I filled my custard 80% full, they still spilled out and formed the brown sticky thingee round the pastry. Why?

    4. When I took them out, the custard shrunk and the top and inside were not smooth like your pic. May I know the reason? Is it because I used the whisk to mix the custard causing air inside?

    5. When you bake tarts, do you put at the bottom or middle of the oven?

    Sorry for so many questions. I hope to improve my skill with your guidance. Thank you in advance.

    Regards

    ReplyDelete
  9. Aunty YochanaApril 01, 2008 7:19 pm

    Hi anonymous,

    Firstly if you use puff pastry, then it's portuguese egg tarts. You have to roll till very thin otherwise they will puff up during baking causing the egg custard to spill over leaving nothing left in the puff pastry.

    For this pandan egg tart, I don't use puff pastry. I use the normall sugar paste.
    For tarts, if the pastry is unbaked, you can bake at the lowest shelf so that the pastry gets cooked.

    rgds

    ReplyDelete
  10. Amy GohMay 24, 2008 9:05 pm

    Hi Yochana,

    May I check do I pre baked the tart shell first like I did for your strawberry tart?

    Thanks in advance!

    ReplyDelete
  11. Aunty YochanaMay 24, 2008 10:42 pm

    Hi Amy,

    for egg tarts, no need to prebake tart shell. Just pour filling into unabaked tart shell then bake.

    rgds

    ReplyDelete
  12. Amy GohMay 26, 2008 6:15 pm

    Hi Yochana,

    Thank you for making time to reply. Your instruction has been well noted. :)

    ReplyDelete
  13. kermilahAugust 20, 2008 7:12 pm

    hello aunty, saya dari brunei, boleh tak tulis kan resipi nya dalam bahasa melayu? terima kasih..

    ReplyDelete
  14. Aunty YochanaAugust 20, 2008 9:13 pm

    Hello kermilah

    Butter - mentega
    Sugar - gula
    eggs - telur
    flour - tepung

    rgds

    ReplyDelete
  15. AnonymousAugust 21, 2008 12:09 am

    terima kasih kerana membalas email saya, bagai mana cara-cara membuat nya?

    ReplyDelete
  16. AnonymousDecember 15, 2008 9:52 am

    Hi Auntie Yochana
    Thank sooo much for sharing this recipe. I'm very sarisfied after baking these tarts. Finally i baked something which captured all of my aunties heart.I've informed all my cousins and nieces who started to have interest in baking abt ur blog.

    Thank you and regards
    mksyafiq

    ReplyDelete
  17. AnonymousFebruary 16, 2009 9:13 pm

    hi aunty yochana,
    wish to ask.. when u indicated 50g water/milk.. its equal to how many ml?

    thanks
    elaine

    ReplyDelete
  18. Aunty YochanaFebruary 16, 2009 10:17 pm

    Hi elaine

    gm and ml are the same.

    rgds

    ReplyDelete
  19. AnonymousSeptember 29, 2009 5:24 pm

    Hi Aunty

    What do you mean by sieve it twice? After hot water & sugar dissolves, we pour in the rest of the ingredients & sieve it twice? Dont understand this phrase can you pls explain. tks

    ReplyDelete
  20. BaeJuly 04, 2010 8:08 pm

    hi aunty,

    i've tried this tart. if i have 10 thumbs, i will give you 10 thumbs up. its so delicious and fragrant. thank you so much for this. its definitely a keeper for me and will sure make it again and again.

    bae

    ReplyDelete
  21. BaeJuly 04, 2010 8:08 pm

    hi aunty,

    i've tried this tart. if i have 10 thumbs, i will give you 10 thumbs up. its so delicious and fragrant. thank you so much for this. its definitely a keeper for me and will sure make it again and again.

    bae

    ReplyDelete
  22. JeNn-kunJanuary 25, 2011 2:06 pm

    Hey, just tried your recipe, it's really nice, but i have a problem with retaining the egg custard inside the shell.
    When I put the tarts in to bake, the egg custard puffs up a lot. But when i take it out of the oven, it starts to deflate, and the amount of custard that i put in the tarts come out less after it deflates. It leaks out through the pastry. Is there anyway i can prevent that from happening?

    ReplyDelete
  23. fad4370April 26, 2011 10:47 pm

    Hi Aunty,

    Is this recipe the same as the Pandan Kaya tart recipe?

    I luv ur blog and it's colours.

    ReplyDelete
  24. fad4370April 26, 2011 10:48 pm

    Hi Aunty,

    Is this recipe the same as Pandan Kaya tart recipe?

    ReplyDelete
  25. crystalDecember 25, 2013 6:32 pm

    Hi aunty,
    Can I make only pandan taste tart without eggs? Cz im abit allergic to eggs but love pandan cake/tart.
    Crystal

    ReplyDelete
  26. UnknownJuly 22, 2014 10:11 am

    Hi Aunty!

    Are you able to convert your measurements to US units (cups and tablespoons, etc) in the future? Thank you!

    ReplyDelete