Tarts session!

The baking gang met up recently again to bake our latest portfolio:

• Egg Tarts
• Blueberry Cheese Tarts

This time, the tarts were pretty successful although the crust for the egg tarts are on a slightly sweeter side.

We have gotten the recipes from Auntyyochana‘s website. It was so sweet of her to share her great and interesting baking recipes to the public. :)

Here is the snapshot of our end products:

Ingredients:

Pate Sucree:

125 gm. Butter – chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

Egg Custard:

280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence

Method:

(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Note:
Half baked should be around 10 mins at 175C. I didn’t put the timing cos everybody’s oven is different. Judge yourself and see that it’s like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it’s cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it’s not cook and if it doesn’t wobble, then it’s set and you can take it out from the oven.

Ingredients for Pastry: (Makes about 30 nos.)

100 gm. Butter
60 gm. icing sugar
30 gm. beaten egg
200 gm. Plain flour
1/8 tsp. salt
1/2 tsp. vanilla essence

Ingredients for Cream cheese filling:

300 gm. Cream cheese
80 gm. icing sugar
1 tsp. lemon paste
15 gm. vanilla essence
50 gm. whip cream
25 gm. cornflour – sieved
2 nos. large eggs

Some Blueberry Jam topping

Method:

(1) Cream butter, icing sugar till slightly creamy.
(2) Add in beaten eggs, salt, and vanilla essence.
(3) Fold in flour and mix into a dough. Leave in the fridge for 20 mins.
(4) Press dough into tart mould and cut off excess dough.
(5) Bake the tart mould till half-baked and let it cool slightly.
(6) Cream cream cheese and icing sugar till creamy.
(7) Add in lemon paste and vanilla essence.
(8) Add in eggs one at a time , beating well after each addition.
(9) Add in whip cream and mix evenly.
(10) Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.
(11) Leave to cool before serving.