Sunday, February 20, 2011

Making Egg Tarts

When I first moved to Malaysia a couple weeks ago, realizing my hobby of baking cakes, my Mom-in-Law bought a mixer for me. It was my first time having a proper mixer with three pins! I would not need to push a ballpoint in the three-holed electricity plug ever again. Further, with my new mixer arrival, I was compelled to bake something.

New mixer in the house. I love the very thin beaters.

I stumbled into this cooking/baking blog when I was searching some simple cake recipes to test my new mixer. I was very happy about with my discovery since this blog is written in Bahasa Indonesia and it has quite simple cake recipes which a baker dummy like myself could try. Since I found it last week, in two days, I have tried three recipes that the blogger posted - the Angel Cake, Egg Tart and Pandan Simple Cake.

The first one tasted very nice but since I didn't have a smaller mold for the cake dough, I had a very thin cake and presentation wise, it was not that pleasing for the eye. However, my Mom -in-law really liked this cake. She said the vanilla aroma was so strong and the cake texture was soft. That night with the yolk left over from the Angel Cake, I made some egg tarts. Yesterday, I baked a Pandan cake for my husband's friend who was having house warming thing in KL but unfortunately, my cake didn't develop well. It was a heartbreaking experience to see that since I started the baking process with a high hope and really good mood.

I want to keep the slightly modified step-by-step egg tart recipe since it was easy to make and pretty much failure proof except the presentation part. I guess I need more practices to make good looking pies. I made two recipes for the pie dough since apparently the custard recipe written in the original recipe was more than enough for two pie recipes. One recipe could produce 14 egg tarts. In the end, I made 28 of them since my husband advised me not to waste the custard filling I've made.

Egg Tarts / Milk Pie

Ingredients for the pie:

  • 150 gr all purpose flour
  • 2 spoons of starch
  • 1.5 spoons of icing sugar (which I skipped since I didn't have it)
  • 100 gr butter/margarine
  • 1 egg yolk
  • 25 ml ice water
  • Pie/tart moulds (I used the disposable aluminum foil pie moulds)


Ingredients for the filling:

  • 200 ml liquid milk
  • 100 ml water
  • 3 spoons of sugar
  • 2 eggs
  • 2 spoons of condensed milk
  • Vanilla essence (as needed)


Tutorial:

1. Mix well margarine, flour, starch and icing sugar in a bowl by using fork. Add in the egg yolk and ice water until the dough is even. Better leave the dough in the fridge for about 30 minutes first before placing them in the pie moulds.

2. Make mini balls of the pie dough and place them evenly in the pie moulds.

Making the mini balls and place them in the pie moulds.

Press the dough evenly on the moulds.

3. Make the fillings - Boil the milk, water and sugar then leave it cold. In separate bowl, whisk the eggs, condensed milk and vanilla essence. Once the cooked milk is already cold, pour it onto the eggs mix.

4. Once done with making the pie on the pie moulds, pour the filling onto the pie (3/4 full).

Pouring the filling into the pie. Ready to bake.
 
5. Bake in the preheated 160 degree oven for about 30 minutes until they look golden.


First trial end result: Ain't that pretty but were still acceptable.

Definitely must-try again. Hopefully in a prettier look.

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