Wednesday, June 29, 2005

Egg Custard Tart

After a few inquiries and requests after her sweet short crust, Pinkcocoa shall now reveal what she did with her tart cases. Yes Clare and AugustusGloop, the following two posts are for you gals!

SHF  #9 - Bitter Kahlua Chocolate Tart & Egg Custard Tart
♥ Bitter Chocolate Kahlua Tart & Egg Custard Tart
And now for the long awaited moment. Announcing Pinkcocoa's experiment with her tart cases...*drum beating*...Here goes: The tarts Pinkcocoa made were Egg Custard Tart and Bitter Chocolate Kahlua Tart!

I am posting up the egg custard tart recipe first before the chocolate tart. Pinkcocoa just got a little cheapscape. I am seperating one post into two! ="p

♥ tabeshimashita @ pinkcocoa's kitchen during some time in June 2005
Egg Custard Tart - Side View
♥ Egg Custard Tart
As I mentioned in my daan tart post, I was craving for some daan tart and had wanted to make some for IMBB#16. Unfortunately the daan tart came out nothing like the one we had at yumcha. Since I had some of the egg mixture left over from my failed daan tart attempt, I thought why not do another experiment and use the egg mixture up with my tart cases.

♥ Egg Custard Mix
adapated from Leisure Cat
140g caster sugar
360ml water
2 large eggs
60ml evaporated milk
1tsp vanilla extract
  1. In a saucepan add sugar and water and cook over low heat until sugar dissolves. Cool slightly.
  2. Beat eggs in large bowl and slowly pour in sugar syrup while stirring continously. Mix in vanilla extract.
  3. Strain egg mixture and it is ready to be used!
  4. I pour some of these egg mixture into my tart case at step 14 of the shortcrust pastry and bake until the egg mixture turns into solid custard, about 15-20 minutes.

Egg Custard Tart
♥ Egg Custard Tart
I took the following photos about 3 days after I made the tart and the egg custard has actually started to dry up and shrink from the side. So it's definitely best to enjoy these tarts on the day they are made. I am thinking these tarts can keep for about 2 days without refrigerating it. I didn't store it in the fridge given the cold weather we have here in Sydney.

Egg Custard Tart - In Half
♥ Half-moon shaped egg custard tart
The egg custard was rather delicious with the shortcrust pastry. I guess I might have done a bigger version of the mini daan tart in shortcrust pastry at yumcha. The egg custard is very soft and tender, and very velvety and smooth in your mouth! I love this egg custard recipe. The egg custard tasted just like the one we had in yumcha. Oh well, almost like the one.

Egg Custard Tart - Inside
♥ Soft and tender egg custard
Looking closely at the egg custard, you would notice the egg custard has shrunk slightly from the sink and has sunk a bit too after leaving it in room temperature for 3 days. This only ascertain that the tarts definitely taste the best on the day it is baked.

Up next will be the Bitter Chocolate Kahlua Tart!