My very first attempt at making egg tarts. I got the recipe and borrowed the molds from my colleague. The whole process was quite tedious as you have to make the pastry first, bake it, let it cool and then only pour in the egg custard and bake again. The molds are very small therefore it took quite a while to fill each tiny mold with the pastry. It is also very hard to estimate the thickness of the pastry.
Poke the pastry with a fork before you bake it so that it does not puff up.
Somehow rather it didn't look as pretty as before it was baked.
Ingredients for the egg custard.
Pour the egg custard into the pastry and bake again.
Done.
Don't forget to brush some butter into the mold so that the tart can be easily removed when it is done baking.
You have to estimate the thickness of the pastry or else you won't be able to taste the custard that much and you will end up with more pastry than custard.
4 comments:
it look yummylicious. bila nak anta kat kl court nih? hik3x.
sedap tu
kak lina,
hehe kalau ada rezeki nanti i anta. :D
anonymous,
kalau custard tu tebal, lagi sedap.
Yums! Send me the recipe pls!
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