The entire month went by without me working on the kitchen because I’ve been so busy with my hospital training as a nurse (yes, I am a nurse!). I’m so thankful that I finally had my weekends off and that means I can finally do something worthwhile with my life without being socially awkward.
I actually remembered trying to make egg tarts not because there’s something to celebrate like Easter or whatever. It just so happened that I always pass through a Lord Stow’s bakery where they sell these succulent tarts for a dime. I like their tarts and wondered how they would taste if they came out fresh from the oven so I searched for a recipe and bumped into one made by Chef Jimbo, a Filipino pastry chef who posts step-by-step process on how to make certain recipes in his Facebook page. I would be glad to share this to everyone across the globe as I find it yummy, succulent and worth all the fresh eggs that you have.
200g All-Purpose Flour
30g Powdered Sugar
Pinch of salt
125g Cold water
200g Whip cream
25g Powdered sugar
1 medium egg
5g Vanilla extract
Pre-heat oven at 180C. In a big bowl, mix flour, salt and sugar. Fold in butter and rub with dry ingredients. Do not attempt to knead as it may loose the dough’s crusty form. Sprinkle it with some water while rubbing. Afterwards, bring it together to form a big ball.
Put it in a cling wrap and refrigerate for about 20 minutes.
For the filling, mix all filling ingredients in a bowl and place in a piping bag.
When the crust is ready, form balls that is around 30g each. Roll it in flour and flatten. Afterwards, place each flattened crust in a 3oz muffin tray and add in the filling.
Bake for 15 minutes and let it cool. If you want it to have the sting of burnt sugar taste, sprinke top with white granulated sugar and burn perfectly using a cooking torch.
And voila, you’re egg tarts are ready! Enjoy!