Not the best looking egg tarts, but these still got posted as they are delicious!
These egg tarts are very well known to Chinese food bloggers. The recipe comes from the daughter-in-law of a hawker who sold these egg tarts in a market in Malaysia. She credits these to helping the family through a financial crisis period.
黑妈妈蛋挞 (adapted from heimama)
Egg custard filling
- 60 grams granulated sugar
- 175 grams water
- 2 1/2 eggs, lightly beaten
- 50 grams evaporated milk
- 100 grams butter
- 150 grams all-purpose flour, sifted
- 1 tbsp custard powder
- 1 tbsp full cream milk powder
- 1/2 tbsp granulated sugar
- 1/2 egg
- Boil water and sugar in a small saucepan. Stir until dissolved and set aside to cool.
- Once cool, add in egg and evaporated milk and stir until well combined.
- For the crust, place all ingredients except butter and egg in a medium bowl.
- Add in butter and knead in until mixture resembles breadcrumbs.
- Add in egg and knead until a dough forms. Set aside to rest in the fridge for 15 minutes. In the meantime, preheat oven to 180 degrees C.
- Divide the crust into 8. Press the crust into the tart mould. I used moulds measuring 7 cm in diameter.
- Pour egg custard filling into each tart and bake for 20 minutes.
- Let cool for 10 minutes before removing from mould. Uneaten tarts need to be refrigerated.
The egg custard is soft and wobbly. It is not too sweet. The crust is crumbly and rich with the taste of butter. Egg tarts are best eaten warm. The best egg tarts I’ve eaten so far are still the ones from the famous Tai Cheong bakery in Hong Kong. How I miss them! Those egg tarts make me forget about etiquette and I will wolf one down right outside the shop the moment I get them. 😛
The art of pressing the crust into the tart mould evenly is hard to master. You can see the uneven thick base from the picture above. My egg tarts were also slightly overcooked on the top. Next attempt I will reduce the temperature and cover with a foil halfway through.