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Egg Tarts (Tarn Tart) Recipe

Egg Tarts (Tarn Tart) Recipe

Egg Tarts (Tarn Tart) Recipe

Ingredients :

Dough A

    • Plain (all-purpose) fl our – 300 g
    • Butter – 70 g, melted and cooled
    • Salt – 1/4 tsp
    • Water – 190 ml

Dough B

    • Plain (all-purpose) fl our – 180 g
    • Butter – 70 g, melted and cooled
    • Sugar – 240 g
    • Hot water – 310 ml
    • Milk powder – 2 Tbsp
    • Salt – 1/4 tsp
    • Vanilla essence (extract) – 1/tsp
    • Eggs – 6, medium-sized

Method :

    1. Sift fl our for Dough A into a mixing bowl. Make a well in the centre and add butter, salt and water. Mix and knead to form a soft smooth dough. Cover dough with a tea towel and leave to rest for 30 minutes.
    2. Mix fl our and butter for Dough B to form a soft dough. Divide into 24 equal portions. Set aside.
    3. Dissolve sugar in hot water and stir in milk powder and salt. Cool and add vanilla essence.
    4. Break eggs into a separate bowl and lightly stir with a fork. Do not beat. Pour cooled milk mixture into eggs and mix well. Strain mixture into a jug with a beak for easy pouring. Set aside.
    5. Take rested Dough A and roll into a long sausage-like roll. Divide into 24 equal portions. Flatten and place a round of Dough B in the centre of each portion. Enclose Dough B within Dough A and shape into a ball.
    6. Roll out each ball of pastry on a lightly fl oured surface. Fold into three layers by drawing the two opposite edges to overlap in the centre. Fold the remaining two edges to overlap in the centre as well.
    7. Roll out each piece into a circle about 9–10-cm wide, or roll out into a thin sheet large enough to stamp out a 9–10-cm circle with a pastry cutter. Line egg tart patty tins with pastry circles. If desired, pleat the edges decoratively.
    8. Pour custard mixture into pastry-lined moulds. Bake in a preheated oven at 175°C for 5 minutes, then cover tarts with aluminium foil and continue baking for a further 30–35 minutes until set. Allow to cool before serving.

Preparation time : 1 hour
Baking time : 35 minutes
Makes 24