I made these with my mother in law, and we used this recipe from Dreamer's Loft. Follow the link for the full details; she gives excellent and thorough instructions. There are 3 main parts to the perfect melt in your mouth egg tart -- your filling, your oil based dough, and your water based dough. Yes, you need two different dough sections if you want that perfect flaky crust.
- 100g (about 3/4 cup) Plain Flour, sifted
- 160g (about 3/4 cup) Unsalted Butter, cubed and keep in chiller until use
- 20g (about 3 tablespoon) Bread Flour, sifted
- 60g (about 1/2 cup) Plain Flour, sifted
- 5g (about 1 tablespoon) Custard Powder, sifted
- 10g (about 1 teaspoon) Egg
- 40g (about 1/5 cup) Iced Water
- 100g (about 1/2 cup) Fresh Milk
- 50g (1/4 cup) Caster Sugar
- 2 Eggs
- 1 drop Vanilla Extract
|Lots of folding, and folding, and folding, to get that flaky crust. via|
Use a cookie cutter to cut the shells from your folded dough. Around a 4 inch or larger diameter circular cookie cutter is ideal. Roll your dough to about 1/3 inch thick so you have a good thick crust.
Then you can repurpose a muffin pan and press your dough into the pan until you make a thin shell. This is really the only part of this recipe I excelled at.
Then fill with your egg custard filling and bake (as you can see from her instructions, even the baking is difficult since you have to bake on several different temperatures for 10 minute increments). Eat these warm with some freshly brewed tea or coffee for the perfect decadent afternoon snack.