Cantonese Egg Tart

My egg tarts never failed to become Portuguese tart no matter how I tweak my oven temperature. Oh well at least it still tastes delicious ...

Slightly better looking after I adjust the temperature again ... 200 degree C for 7 minutes, then 150 degree Celsius for another 15-20 minutes

My girls love it ... they do't mind the ugly look 

Ingredients

Tart Shell (Makes about 10-12 Tarts)

200g plain flour (plus 2 tbsp)

25g cake flour

125g unsalted butter, softened

50g icing sugar

1 egg, whisked

Dash of vanilla extract

* Dough can be kept in fridge to bake when want to serve

Custard Filling (Makes about 8 Tarts)

240g beaten eggs

160g sugar (I find it too sweet. Next round will reduce to 120g)

480ml fresh milk

2 tsp vanilla extract

* Filling can be kept in fridge to bake when want to serve

Method

To Prepare Custard Filling

1) Use hand whisk and whisk sugar with egg till sugar melted.

2) Add vanilla and milk. Whisk till evenly mixed.

3) Sieve the mixture (remove big bubbles) into a container with a spout. Let mixture rest for an hour or so to allow the small bubbles subside.

To Prepare Tart Shell

1) Cream butter and sugar with hand mixer till smooth, fluffy and light in color.

2) Add in whisked egg and vanilla extract. Mixed well.

3) Sift in both flour. Then knead all ingredient into dough.

4) Measure about 32g of dough. Roll to a ball, then flatten slightly on palm. Put the flatten dough into the tart mould. Then press the dough upward to cover whole mould (See picture below). Repeat for every tart moulds.

To Bake

1) Preheat oven to 200 degree Celsius.
2) When all tart shells are ready to bake, pour the custard filling slowly into the tart shells.

3) Then bake in preheated oven at 200 degree Celsius, for about 7 minutes, or until the edge is slightly brown.

3) Lower heat to 150 degree Celsius. When the custard starts to puff up, open oven slightly and continue to bake for about 10-15 minutes, until the custard cooked through.

Note: 

1) The method is adapted from http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html. But my oven never manage to produce the correct end result :(

2) Custard filling is adapted from http://kitchentigress.blogspot.sg/2012/10/hong-kong-egg-tarts-video.html

3) The oven temperature here are set according to my oven. May need to adjust accordingly with different oven.