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Egg Tarts(recipe and pic by yangone)
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Mon Mar 14, 2005 5:54 pm    Post subject: Egg Tarts(recipe and pic by yangone) Reply with quote

This Egg Tart recipe was taken from the AMC recipe book with some modification and I have changed it to allow baking in the oven. Through practice, I have found out that the quality of the eggs have contributing factors to the result of the tarts. So, try to get the FRESHEST medim size eggs.

(This recipe makes about 30 - 33 egg tarts)



Ingredients for egg filling
160g sugar
300ml water
lemon slice
8 egg yolks and 7 egg whites
1 drop yellow coloring (not nec, but use it if you find that the egg colour is in pale yellow)

Method for the egg filling
1. Stir in sugar into boiling water till dissolved
2. Add the lemon juice and set aside till cooled
3. Lightly beat the eggs and filter the eggs
4. Combine the eggs with the sugar water. Set aside.

Ingredients for Pastry
250g butter at room temp
450g flour
1 egg
1tsp vanilla essence

Method for pastry
1. Sift the flour
2. Rub the butter with the flour till like crumbs
3. Add egg and knead till dough like
4. Add essence and mix well.
5. Take a portion and shape the crust into tart mould.


** Method (for AMC roasting pan)
1. Preheat Roasting Pan till RED
2. Put moulds to bake till 11 o'clock
3. Pour egg mixture and bake till 2 o'clock

** Method (for Oven)
1. Bake the tart crust at preheat oven at 180C for 10mins. (Make sure that the crust is completely baked and dry).

2. Pour egg mixture into crust and bake at 180C for about 10 - 15mins. (Make sure egg filling is cooked but do not overbake as the filling will result in a crack. I didn't watch the clock, I watch the oven window).

To remove egg tarts from the moulds
1. Use a clawed tong and placed an the egg tart with the mould inverted on a small plate.

2. Use the tong to remove mould.

3. Place a paper cup on the tart and invert back the tart into your palm.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Mon Mar 14, 2005 6:56 pm    Post subject: Reply with quote

Elaine

Did you brush the tarts moulds with butter? I learnt from my KA Class that if you brush the tart mould with a bit of butter, after baking, you just use a toothpick to poke the crust, and it comes out easily. This is how I use this tip to make the Portuguese Tarts..!
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hugbear
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PostPosted: Tue Mar 15, 2005 9:26 am    Post subject: Reply with quote

Yup, same as Gina, I also grease my tart moulds. The tarts will just slip out without any problem.
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LeeLee
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Sashimi
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PostPosted: Tue Mar 15, 2005 10:01 am    Post subject: Reply with quote

May I know what kind of tart moulds to use? Is is the disposable kind? Where can I find these moulds?

Thanks.
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Gina
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PostPosted: Tue Mar 15, 2005 10:19 am    Post subject: Reply with quote

Melisa

the tarts moulds are either stainless steel or metal types. You can buy these from Phoon Huat or shops that sell pots n pans. Its usually sold in packs of 10 pcs.

Reusable..not disposal. And they come in various sizes too.
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Tue Mar 15, 2005 11:28 am    Post subject: Reply with quote

Quote:
Did you brush the tarts moulds with butter?


I don't grease the moulds cos the pastry is greasy enough and I use the moulds with "zig-zag" edges. The tarts will all slip out nicely when baked.
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hellodolly
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PostPosted: Wed Mar 16, 2005 9:50 am    Post subject: Re: Egg Tarts(recipe and pic by yangone) Reply with quote

yangone wrote:
lemon slice


Elaine - is this juice of one (1) lemon slice?
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jam cookie
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PostPosted: Wed Mar 16, 2005 11:52 am    Post subject: Reply with quote

May I ask, how do you put the crust into the moulds? Do you roll the dough out and cut with a cutter, then put into the mould, or do you just take some dough and press it in? How do you manage to get such even edges at the top?
Thanks.
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yangone
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PostPosted: Wed Mar 16, 2005 6:47 pm    Post subject: Re: Egg Tarts(recipe and pic by yangone) Reply with quote

Quote:
Elaine - is this juice of one (1) lemon slice?


yes. that's also about 1tbsp of juice
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yangone
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PostPosted: Wed Mar 16, 2005 6:51 pm    Post subject: Reply with quote

Quote:
May I ask, how do you put the crust into the moulds?


I just take a small ball of dough and press directly to the mould, and use my fingers to trim of the excess. Try not to have too much dough on the mould, use your thumb and finger to press around the mould base and to even out the crust. There is not need to poke holes using a fork at the crust.
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caculator
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PostPosted: Thu Mar 17, 2005 10:03 am    Post subject: Reply with quote

When you bake the crust for 10 mins... does your crust tense to pop up a little?

Cos I ever bake the crust first and result all the crust is popping out and in the end I find difficult to pour the egg mixture into the crust mould. Embarassed
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yangone
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PostPosted: Thu Mar 17, 2005 10:15 am    Post subject: Reply with quote

caculator wrote:
When you bake the crust for 10 mins... does your crust tense to pop up a little?


No. I get nice crust everytime. So far, haven't got pop-up centres. Hmm,.. Maybe, my crust are not too thick at the base ?
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caculator
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PostPosted: Thu Mar 17, 2005 10:50 am    Post subject: Reply with quote

I have read some of the books advising to put the cooking beads into the tarts mould ... a way of adding weight to the crust to prevent it from popping up.

Will try your receipe .... Thanks and have a good day. Very Happy
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yangone
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PostPosted: Thu Mar 17, 2005 10:57 am    Post subject: Reply with quote

caculator wrote:
I have read some of the books advising to put the cooking beads into the tarts mould ... a way of adding weight to the crust to prevent it from popping up.

Will try your receipe .... Thanks and have a good day. Very Happy


I have seen that too.. they use those beans or something with a baking paper to weigh down the pie crust.
Do try this egg tart recipe and share with me your reviews. it's fairly easy to do, minus the weights Smile
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caculator
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PostPosted: Thu Mar 17, 2005 10:58 am    Post subject: Something to share Reply with quote

Something to share ....

I usually don't grease my tart mould ......just take a small ball of dough and press directly to the mould, and use fingers to trim of the excess on the top. Then, try and press the top about 1mm high up. When the tarts are ready you can just take it out with your finger tips easily!!
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caculator
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PostPosted: Mon Mar 21, 2005 9:04 am    Post subject: Reply with quote

I tried on Saturday..... I follow the instructions to the dot but the crust still pop up :( ??
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yangone
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PostPosted: Mon Mar 21, 2005 10:45 am    Post subject: Reply with quote

Calculator, how was your base like ? I do make sure mine isn't too thick (about 2mm) so that I can pour 1 ladle of egg filling into each egg crust.

So far, I have always gotten nice bases but it's usually the egg fillings that gives me problems. Sometimes, a couple of them may crack or the filling just puffs up.

The last time I made, I was busy pouring the filling into the hot crusts and forgotten to take the crust pixs. Shall do it the next time and post it here Smile
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caculator
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PostPosted: Mon Mar 21, 2005 12:18 pm    Post subject: Reply with quote

Elaine, Ya I wanted to take the pictures of the popped crust to show you...... found digital camera battery flat. (Even picture taken... I think I will take some time to post the photo out because I have not post photo in the website before)
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Gina
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PostPosted: Sat Apr 02, 2005 1:14 pm    Post subject: Reply with quote

Elaine

Here's mine using your recipe..only that i added 1 tbsp custard powder to the filling and 30 g castor sugar to the pastry dough. everything else follow yours! Wink




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hugbear
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PostPosted: Sat Apr 02, 2005 3:56 pm    Post subject: Reply with quote

Gina, your egg tarts look very nice.
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yangone
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PostPosted: Sat Apr 02, 2005 5:18 pm    Post subject: Reply with quote

Nice tart shapes you have there, Gina !

I omit sugar in pastry as I find that the filling is sweet enough Smile
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Gina
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PostPosted: Sat Apr 02, 2005 5:54 pm    Post subject: Reply with quote

Elaine

thanks..I love your tart recipe leh..! Can I share it with my students at the AG Home?

the tart case is from Value$ shop. Costs $1 for 4 pcs. I kiasu and bought 3 packs..Judy also bought them. its very small and cute. i didn't have to brush it with butter or oil. I just press the dough into it like the way you do it. After baking, it just comes out perfectly Wink
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yangone
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PostPosted: Sat Apr 02, 2005 6:19 pm    Post subject: Reply with quote

No problems with you sharing with AG Home, Gina.
I'm already happy that you find the tarts nice ! Embarassed Razz

wah, now you are giving me ideas to buy stuff... tart cases,... though I already have 40 pcs of those regular size fluted cases and another 25 smaller ones Embarassed
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alyssa
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PostPosted: Mon Apr 04, 2005 9:20 pm    Post subject: Reply with quote

Gina wrote:

the tart case is from Value$ shop. Costs $1 for 4 pcs.



Gina,

Sorry, me abit suaku... but where is Value$ shop? Embarassed

Thanks!
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Gina
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PostPosted: Tue Apr 05, 2005 7:59 am    Post subject: Reply with quote

alyssa

they have stores in most of the MRT Malls and other shopping centres..like Hougang Mall, Compass Point, West Mall, Parkway Parade etc. Each item sells at S$1.05 each. Between DAISO and Value$, DAISO's items are of a higher quality whereas Value$ stuff looks like those you see in pasar malams. not all the items they sell look good..some had very bad workmanship. So you must carefully check them.

I buy my basic stationery there..things like A4 writing pad, pens, files and cheap perfume/cologne(that is to spray the toilet Embarassed )
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