Resep aslinya Cantonese Egg Tarts yang aku ambil dari blognya "Christinerecipe" rasanya yummy.......lembut banget custartnya......cobain dech bakal ketagihan. Apalagi pas nonton acaranya Kwalie kwong dia lagi jalan-jalan dan cobain Egg Tart di Hongkong yang belinya antri banget ....jadi makin penasaran kan....
Crust /tart recipe
- 225 gm plain flour
- 125 gm butter
- 55 gm icing sugar
- 1 egg, whisked
- a dash vanilla extract
Ingredients of custard::
- 3 eggs
- 110 gm caster sugar
- 225 gm hot water
- 85 gm evaporated milk
- 1/2 tsp vanilla extract
Method (making custard):
- Add sugar into hot water, mix
until completely dissolved.
- Whisk egg with evaporated milk.
Pour in sugar water. Mix well.
- Sift egg mixture to get rid of
any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):
- Preheat oven to 200C. Position
rack in lower third of oven. Bake tarts for 10 to 15 minutes until the
edges are lightly brown.
- Lower the heat to 180C. Keep an
eye on them. Once you see the custard being puffed up a bit, pull the oven
door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the
custard is cooked through. Just insert a toothpick into the custard. If it
stands on its own, it’s done.
2 komentar:
Hai mba yeni salam kenal. Saya udah pernah coba resep egg tartnya rasanya enak tapi bagian crustnya gampang rapuh. Apa karna pakai butter semua ya.
Agar tidak rapuh , aku biasanya butternya dingin, terus potong kotak-kotak, pada saat mengaduk adonan sedapat mungkin hindari dengan tangan, krn tangan menghantarkan panas yang menyebabkan menjadi rapuh. Aduk adonan dgn spatula atau food processor.( Karena aku aslinya pemalas...jadi kalau bikin adonannya suka aku masukin food processor terus aduk seadanya, bungkus plastic terus masukin kulkas....baru siap digunakan)
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