Egg Tarts

Egg Tarts

Ingredients

Crust

120g butter

230g plain flour

50g icing sugar

1 egg, whisked

dash of vanilla extract

Fillings

3 eggs

110 g caster sugar

220 g hot water

80 g evaporated milk

1/2 tsp vanilla extract

Method (Crust)

1 Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2 Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

3 Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)

4 Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (Fillings)

1 Add sugar into hot water, mix until completely dissolved.

2 Whisk egg with evaporated milk. Pour in sugar water. Mix well.

3 Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Baking

1 Preheat oven to 200C. Bake tarts for 10 to 15 minutes until the edges are lightly brown.

2 Lower the heat to 180C. Bake for  to 15 minutes until the custard is cooked through or firm to the touch. 

Curry Puff

Curry Puff

Ingredients

Fillings

500g potatoes

1 large onion chopped

2 tbsp curry powder

1/4tsp chili powder

60g mixed vegetables

150g chicken, cubed

2 tbsp soy sauce

1 tsp salt

Pastry

Dough A

200g plain flour

130g margarine

Dough B

500g plain flour

50g sugar

200g margarine

180 ml water

Method

1 Filling: Wash and peel potatoes. Boil until cooked and cut into cubes.

2 Heat 4 table spoon oil in wok. Brief stir-fry chopped onion. Tip in curry powder and chili powder and fry until fragrant. Add mixed vegetables, chicken, soy sauce and salt and fry until cooked through. Remove and set aside to cool.

3 Dough A - Work margarine into sifted plain flour and knead until smooth. Divide into small balls.

4 Dough B - Sift plain flour. Mix all ingredients together and knead until smooth. Divide into small balls. Wrap Dough A with Dough B.

5 With rolling pin, flatten dough into rectangle. Roll up into cylinder, fold length wise into half, and shape into ball. Wrap up filling with dough and twist patterns along open edges.

6 Heat 2 bowls cooking oil in wok, deep-fry curry puffs until golden brown.