Today’s FAB session was especially quick and hassle-free. From gathering the ingredients till washing up and giving away / gobbling up the tarts — all done within 1 hour! It happened so quick, I thought I might as well complete the entire cycle and make the post right away, while the 4 tummies in this house are still digesting happily.
Back in ’96-’98 when my family was living in Hongkong, I often delighted in the weekly dose of freshly baked custard egg tarts from the bakery nearby my piano school. Aaah… definitely the most lovely memories from those weekly lessons 😛 Those fresh-baked dan tat with their flaky pastries and sweet wobbly eggy filling were absolutely heart- and tummy-warmingly heavenly ~*
Btw, flaky tart cases are now on sale (got sale got S’porean) at fakta / netto for 8kr (~1 euro / SGD$2) for 10 pieces of convenient goodies. What are you waiting for?
Chinese Custard Egg Tarts adapted from Chow Times
- 1 egg
- 160ml whole milk
- 40g sugar
- 1 tsp vanilla essence
- 10 ready-made tart shells
- Preheat the oven to 200˚C.
- Warm the sugar with the milk in the microwave for about 30s until lukewarm (just to dissolve the sugar).
- Mix the egg and vanilla essence into the sweetened milk and strain to remove any lumps.
- Pour into tart shells (fill to the rim as it will decrease in height as water evaporates) and bake for 12-14min.
- Eat them straight from the oven for maximum enjoyment!
*Adjust the sugar for your desired level of sweetness. Mine were slightly less sweet than the one’s at the shop, but I love it this way! 🙂
Look at that quivery custard!
Poor Student | Food Geek 