I have been lazing around a lot these days. Temp jobs are hard to find these days and when there is time to spare, I tend to spend it in the kitchen. I have been meaning to try baking tarts – either chocolate or fruit- but somehow or the other I ended up with these egg tartlets. The dough for the tart was versatile enough that I could bake the remaining tartlets and fill them with dark chocolate ganache.
Makes about 15 egg tartlets and 15 empty tartlets. Double egg custard recipe to make 30 egg tartlets.
adapted from Baking: From My Home to Yours by Dorie Greenspan
230 g Plain Flour
57 g icing sugar
115 g butter (cold) cut into cubes
a pinch of salt
1 large egg yolk
Place the flour, icing sugar and salt into a bowl and rub the butter into the flour/sugar mixture with your fingers until it resembles fine breadcrumbs.
Add the yolk and knead until it just comes together. If the pastry is not binding together, the yolk might not be large enough. Thus, add a little water or milk, a teaspoon at a time until it come together.
Turn out onto a lightly floured work surface and roll it out fairly thinly and cut out rounds to fit the tartlet tin. Prick the pastry bottom and place the tin in the freezer for at least 30 minutes before baking.
For empty shells:
Preheat the oven to 180 degree Celsius and bake for about 15-20 minutes until nicely browned.
For egg tarts:
Remove tray from freezer and fill tartlets with the egg custard until nearly full. Bake in preheated oven at 180 degree Celcius until tart is nicely browned, about 15-20 minutes.
1/4 tsp vanilla extract
1 tbsp condensed milk
1/8 cup water
1 tbsp sugar
In a small saucepan, boil the sugar and water until all the sugar has dissolved. Leave to cool to room temperature.
Strain the beaten egg through a sieve. Discard the remaining jelly like residue. Add the vanilla extract to the egg.
Whisk in the egg mixture into the cooled sugar syrup and add the evaporated milk, mixing well. Divide mixture into tartlets.