Cantonese Egg Tarts 港式蛋挞

Cantonese Egg Tarts, not successful in my first attempt a few years back. Most likely I did not do enough research and not reading the recipe thoroughly.

My egg tarts were sunken once removed from the oven, similar to my feelings ... Sad :( 

Introduced egg tarts to my twinnies last year and they love it. They have requested it again and as such have listed it in my baking list. 

Baking in the oven

Move forward 1 year, I made it and glad that it turned out great. Thank you to all food bloggers who shared their experience and recipes. 

Sad is that the tarts have to be eaten fresh which means it's not advisable to keep for more than a day. This is how my tarts looked like after a day at room temperature (but it's still tasted nice after reheat it hehe). 

Egg custard shrunk after a day at room temperature

The recipe I referred, adapted from http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html?m=1

Here are the adjustments I did to the original recipe:

1. Reduced 10% of the sugar used in for egg custard.

2. Weighed the tart dough, 29-30 grams per tart. One recipe can make about 16 egg tarts. 

3. I chilled the crust dough for 30 mins before moulding.

4. Add 1/8 salt if using unsalted butter.

Note-to-self:

1. Use a toothpick to release the sides for easy un moulding.

2. I used tart mould, need NOT to grease the tart mould (tart mould's measurement: top diameter 8cm/bottom diameter 4cm).

References:
1. In chinese version: http://www.christinesrecipes.com/2009/03/cantonese-egg-tarts.html
2. Sieve the egg custard after mixing: http://smallsmallbaker.blogspot.com/2012/07/hei-mama-egg-tarts.html
3. Used custard powder for the crust: http://www.bakeforhappykids.com/2013/08/baking-egg-tarts-is-not-easy_28.html
4. Used only egg yolk for the crust: http://wendyinkk.blogspot.com/2008/04/egg-tarts.html

Happy baking and thank you for stopping by :)