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Egg Tarts(recipe and pic by yangone)
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alyssa
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Joined: 05 Dec 2004
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Location: Singapore

PostPosted: Tue Apr 05, 2005 3:56 pm    Post subject: Reply with quote

OIC. Thanks, Gina.

I like browsing in Daiso... but have never noticed Value$. Will have a look see the next time I see one.
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nora
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Joined: 09 Dec 2004
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Location: Singapore

PostPosted: Thu Apr 14, 2005 9:15 am    Post subject: Reply with quote

Gina wrote:
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


Gina

Which Value$ shop did you buy the tart cases? I couldn't find it at the branch near my home. :roll:
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Gina
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Joined: 20 Jul 2004
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PostPosted: Thu Apr 14, 2005 9:20 am    Post subject: Reply with quote

Nora

I bought mine from Compass Point..i think Judy also bought from Compass Point too as she stays in Punggol.

There is a store at Hougang Mall but that store is very small and they only sell sweets/candies/stationery and alot of disposal kitchen utensils, plastic containers, stoneware plates.

I was eying on their gratin dish that comes with a nice woven basket.. Embarassed itchy hand want to buy Embarassed
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Mon May 23, 2005 9:37 pm    Post subject: Reply with quote

The family missed my egg tarts, so I made them again today and not forgetting to take the step by step pics galore for you guys !

Moulding the dough onto the fluted cups


Inside the oven


After baking the tart shells.


Pouring the egg liquid to the shells.


After completing the baking process


How to remove egg tarts from fluted tin cups into paper cups

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tooty
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Joined: 09 Apr 2005
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PostPosted: Thu May 26, 2005 5:50 pm    Post subject: Reply with quote

Hi yangone....I made the egg tarts just now....It was yummy !! Will add more sugar to the custard next time as I got a sweet tooth.

After the tarts are baked & done...I noticed that between the shell & the castard there was this ring that looked uncooked. ( Don't know If I am correct...something like your pic I see.... )

So... Question : Is this normal? Cuz I don't see this from tarts bought from shops... I have the pics but I don't know how to resize them.

Lastly....how do I pour the custard onto the shell w/o bubbles forming on the top besides doing it slowly....any tricks on that part?

Thanks!
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yangone
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Joined: 22 Nov 2004
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PostPosted: Thu May 26, 2005 10:52 pm    Post subject: Reply with quote

Hi Pebbles

Glad to hear that your try has been successful.

Quote:
I noticed that between the shell & the castard there was this ring that looked uncooked


This ring is cooked but it's formed because the room temperature liquid touches the hot dry crust surface. I think commercial ones tarts may not bake the crust first, they bake everything together (so everything is of same temperature).

Quote:
how do I pour the custard onto the shell w/o bubbles forming on the top besides doing it slowly.


no special tricks, I just scoop a big scoop with a ladle and pour slowly and gently, somehow bubbles disappear after baking.
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tooty
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PostPosted: Fri May 27, 2005 12:56 am    Post subject: Reply with quote

Thanks yangone.......for clearing my doubts. Smile
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louisaho_14
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PostPosted: Sat Jun 11, 2005 12:16 am    Post subject: Reply with quote

Hi everyone, I am new to this forum. Was delighted to come across this forum, what a wealth of information!

Am eager to try out this egg tart recipe. I'm living in the US northeast, and want to make this egg tart recipe for the ABC friends here.

Thanks to Elaine for sharing it. Just a question to everyone who has tried baking it: For the egg filling, do you separate out the 8 egg yolks and 7 egg whites? Cos it seems like the eggs are combined again when you beat it. And what's the meaning of 'filtering the eggs' after you have lightly beated it? Thanks!
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Gina
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PostPosted: Sat Jun 11, 2005 9:17 am    Post subject: Reply with quote

louisa wrote:
Hi everyone, I am new to this forum. Was delighted to come across this forum, what a wealth of information!

Am eager to try out this egg tart recipe. I'm living in the US northeast, and want to make this egg tart recipe for the ABC friends here.

Thanks to Elaine for sharing it. Just a question to everyone who has tried baking it: For the egg filling, do you separate out the 8 egg yolks and 7 egg whites? Cos it seems like the eggs are combined again when you beat it. And what's the meaning of 'filtering the eggs' after you have lightly beated it? Thanks!


Hi Louisa

welcome!! Very Happy

About the eggs, no. Except for the last egg. 7 eggs are not separated. The last egg is separated becoz you only need the yolk not the egg white.

filtering the eggs means after beating it, you let it sieve thru a sieve. Becoz when you beat eggs manually, you will get some parts of egg white that are not beaten evenly..like lumps in the beaten egg mixture. If you didn't sieve it and bake it, you will get ugly white spots on the custard.

am I making sense :roll:
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yangone
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Joined: 22 Nov 2004
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PostPosted: Sat Jun 11, 2005 11:11 am    Post subject: Reply with quote

Thanks Gina for helping out.

Hi louisa

It's also the same as saying 8 eggs minus 1 white. Combine all in bowl, beat and use a sieve (I use a medium size plastic sieve, make sure the holes are not too large) to sieve the mixture.
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louisaho_14
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PostPosted: Mon Jun 13, 2005 5:18 am    Post subject: Reply with quote

Thanks Gina and Elaine, now I understand. Can't wait to it out now!
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Yokiew
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PostPosted: Thu Jul 07, 2005 11:40 am    Post subject: Reply with quote

Thanks for this recipe. I made some some last night, the egg tarts were superb, especially the filling.

Thanks again Elaine & Gina.

regards
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yangone
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PostPosted: Thu Jul 07, 2005 12:21 pm    Post subject: Reply with quote

Glad you like the tarts, Yokiew Very Happy
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cmy
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PostPosted: Wed Jul 20, 2005 11:55 am    Post subject: Reply with quote

I don't have the egg tart moulds, can I use the muffin mould instead?
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yangone
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Joined: 22 Nov 2004
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PostPosted: Wed Jul 20, 2005 12:11 pm    Post subject: Reply with quote

cmy wrote:
I don't have the egg tart moulds, can I use the muffin mould instead?


Hi cmy

Personally, I would think the muffin tray would be difficult to use for this egg tart recipe. You can still use a cookie cutter to cut a round shape and put into the muffin tray, but you have to be very cautious when removing the tarts as you can't invert the tray to remove - all the tarts will fall off together.

But you can use those disposable aluminium foil cups to make the tarts.
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cmy
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PostPosted: Thu Jul 21, 2005 10:43 pm    Post subject: Reply with quote

yangone wrote:
cmy wrote:
I don't have the egg tart moulds, can I use the muffin mould instead?


Hi cmy

Personally, I would think the muffin tray would be difficult to use for this egg tart recipe. You can still use a cookie cutter to cut a round shape and put into the muffin tray, but you have to be very cautious when removing the tarts as you can't invert the tray to remove - all the tarts will fall off together.

But you can use those disposable aluminium foil cups to make the tarts.


yongone,
thanks for your advice. I never thought of the removing part, yes you are right, all the tarts will fall off at the same time... silly me! Guess I will need to buy the mould, no choice.
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louisaho_14
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PostPosted: Tue Aug 02, 2005 12:20 am    Post subject: Reply with quote

Finally tried it on Thursday. Turned out very good and got rave reviews from my ABC friends here. Guess it is fresher than what we can get at the grocery stores here. Thanks so much for the recipe.

Just a question: Does anyone know how to halve the recipe? I made about 28 tarts with the recipe, and it's a little too much.
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Gina
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PostPosted: Tue Aug 02, 2005 7:41 am    Post subject: Reply with quote

louisa wrote:

Just a question: Does anyone know how to halve the recipe? I made about 28 tarts with the recipe, and it's a little too much.


louisa

yes, you can half the recipe. especially with the egg filling.

so it will be
4 egg yolks
3 egg white(use 1 large egg, 2 small eggs)
150ml water

for the pastry, you can actually made more, freeze the rest which is unused. The pastry dough can be use for other types of pastries like Quiche, Portugese Tarts, pies, etc.
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Lazyg3r
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PostPosted: Tue Sep 06, 2005 5:32 pm    Post subject: Reply with quote

I have made these twice and realised that the custard cracks the next day. Does anyone experienced this?
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lynn_m
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PostPosted: Wed Sep 07, 2005 1:37 pm    Post subject: Reply with quote

Lazyg3r wrote:
I have made these twice and realised that the custard cracks the next day. Does anyone experienced this?



YES...
I experienced that too....
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connie
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Joined: 03 Aug 2005
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PostPosted: Mon Nov 28, 2005 9:06 pm    Post subject: Reply with quote

Elaine, thanks for this easy recipe. My boys and nieces love it.



Rgds, Connie
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rachelokh
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Joined: 23 Dec 2004
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PostPosted: Tue Nov 29, 2005 12:13 am    Post subject: Reply with quote

thanks elaine for the recipe too. everybody including me loves it. i added milk to the filling. we simply love the crust!


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connie
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PostPosted: Tue Nov 29, 2005 5:59 pm    Post subject: Reply with quote

Rachel

Your egg tart looks so nice...

Rgds, Connie
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JiJi
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Joined: 15 Jun 2005
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PostPosted: Wed Nov 30, 2005 9:35 am    Post subject: Reply with quote

Connie & Rachel

Nice egg tarts. I made egg tarts before, but my egg filling sink after a few hours. island: island: Since then, I have stop making them.

Any 'sifu' here to help?
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Lynda
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PostPosted: Wed Nov 30, 2005 9:46 am    Post subject: Reply with quote

rachelokh wrote:
thanks elaine for the recipe too. everybody including me loves it. i added milk to the filling. we simply love the crust!



Very smooth filling Rachelokh. How much milk did you add in and what type of milk? Thanks. Smile
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