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Receta Cantonese Egg Tart
by Padma Priya Manikam

Cantonese Egg Tart

I suddenly felt like eating some egg tarts that we use to get back in Malaysia but since I am million miles away from home, I had no choice but to make it myself! Te original recipe calls for using individual tart shells but I baked mine in a medium size tart tin. The original recipe can also be found http://en.christinerecipes.com

Calificación: 4/5
Avg. 4/5 1 voto
  Malaisia Malaysian
  Raciónes: 8

Ingredientes

  • Crust:
  • Refer to my Apple Pot-Pie recipe
  • Custard:
  • 3 eggs
  • 110g castor sugar
  • 225g hot water
  • 85g evaporated milk
  • 1/2 tsp vanilla essence

Direcciones

  1. Crust:
  2. Refer to my Apple Pot-Pie recipe
  3. (NB: Roll out the dough and line in tart tin size, firmly press to make an even tart shell. Trim away any excess dough)
  4. Custard:
  5. Add sugar into the hot water till dissolved.
  6. Separately whisk the eggs with evaporated milk. Then pour the mixture into the hot water.
  7. Strain the egg mixture (through a sieve) to rid of any foam and pour into the tart shells/tart tin.
  8. Baking:
  9. Preheat the oven to 200 degrees and bake the tart in the lower third rack of the oven for 10-15 minutes or until the edges are lightly brown.
  10. Then lower the heat to 180 degrees. Keep an eye on it as once the custard is puffed up, pull oven door about 2-3 inches and bake for another 10-15 minutes till the custard is cooked through.
  11. Insert a toothpick in custard and if it stands on its own, it's done.
  12. Serve warm.