Another brilliant way to use egg whites. I’ve been using yolks to feed a baby pigeon, resulting in having almost 350 grams of egg whites sitting in the fridge.
Macarons? Nah..too much work and too long without practicing. It could result in disasters.
This is the lesser known cousin of egg tarts. Only egg white is used for the custard, which supposedly makes it a healthier option.
Yeah, like real. Take a look at the ingredients before you label this healthy.
Milky egg white tart (adapted from Words and Cake)
makes around 18 tarts
Dough from here
- Divide dough into balls of 30-40 grams each. The amount depends on your preference of the crust thickness.
- Lightly press dough into tart molds. If using the same dough as I did, it is not necessary to grease the molds. The dough has a high amount of butter and will not stick.
- 340 grams egg white
- 280 grams full fat milk
- 3 tbsp sweetened condensed milk
- 90 grams castor sugar
- 120 grams water
- 1 tsp of pure vanilla extract
- a pinch of salt
- Dissolve sugar in water.
- Add in condensed milk, vanilla extract and salt. Stir well.
- Add in full fat milk and stir well.
- In another bowl, lightly whisk egg white. I whisk until no longer clumped together. Do not whisk vigorously so as not to incorporate too much air into the egg white. Airy egg whites may cause the custard to have bubbles and ruin the pretty effect, though still delicious.
- Mix egg white to the milk mixture and whisk gently until combined.
- Preheat oven to 200 C.
- Using a tea strainer, strain the filling into the prepared dough-lined tart molds. Fill it up to 90%.
- Bake for 10 minutes at 200 C, then reduce temperature to 180 C and bake another 5-8 minutes until custard is set.
Can’t resist sharing another large picture of these beauties. Since my food photography equipment is my iPhone using Instagram app, you cannot see the brilliant white color of the filling in this picture. It is really gorgeous!
And the smell…..Goodness. I declare there is no nicer smell than milk, sugar and butter baking in the oven.
Ah, a slice of heaven. Warm buttery crust with a rich milky sweet custard. What is not to like about this? Unless you dislike the taste/smell of milk. One of my colleagues is like that. She loves chocolate but cannot abide milky products.
Some points to note when making this delectable dessert:
- Do not over-bake. When the custard is set, the tart is ready.
- Do not bake at too high a temperature. For this, you need to understand your oven and the hot spots. Baking at too high a temperature cooks the crust way before the custard is set and may result in a ‘drier’ custard too. The custard balloons upwards and after the custard cools, the smooth even look of the custard is gone.
- The milky taste in this recipe suits me. If you like it even milkier, you can replace all the water with full fat milk.
- If you’re feeling generous, you can skip the pure vanilla extract and instead infuse the milk with a vanilla pod.