Wednesday, November 3, 2010

Pandan egg tarts

My first attempt and it turns out delicious. I'll definitely try again.


Pastry Tart Shell:
250g butter
50g sugar
1/4 tsp salt (omit if using salted butter)
1 egg beaten
360g Plain flour (sifted)

Pandan Egg Custard:
100ml hot water
80g sugar
50g pandan juice
50g fresh milk
3 eggs
a drop of green colouring (i use pandan paste)


Pastry Tart Shell:
  1. Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined.
  2. Add in sifted flour and mix into a pliable dough.
  3. Wrap the dough and chill for 20 mins.
  4. Press into tart mould and leave in the fridge to chill, while prepared the egg custard.
Pandan egg custard:
  1. Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
  2. Pour egg custard until almost to the rim (80% full), taking care not to let it overflowed to the edge.
  3. Bake at preheated oven 160C 30 mins. Remove Pandan Egg Tarts and leave to cool on a wire rack.
  • BE CAREFUL not to let the egg liquid flows to the side, or else it will be difficult to remove from the tart mould.
  • Don't need to bake the raw tarts.
  • Personal note: 180 25-30mins, using lowest rack top and bottom heat.

Extract from aunty yochana's

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