100% 原味蛋撻 Original Egg Tarts Recipe

If you’re not satisfied with your homemade egg tarts, this recipe you must need to give it a go! It’s tasty and healthy version, less butter, and custard are heavenly smooth, cookie are so addictive. all is in fresh ingredients and taste really out of the world!

Makes 4 small tarts
—- 2 medium large
—— 6 inch one

Double the recipe make 8 pieces
31-32g each dough

Cookie Dough:
35g butter - 70g butter
10g brown sugar - 20g sugar
40g plain flour - 80g plain flour
35g potato starch - 70g potato starch / almond flour

Add all ingredients in a bowl, sit in the warm oven for a few minutes.
After shaped, place in the freezer.

Custard:
115g-130g milk
40g sugar
1 large egg

Now let’s get started!
In a bowl, Add 35g butter, and then add 10g sugar, if it is hard to stir, simply place in the warm oven for a few minutes to soften and combine well with the sugar.

Then add 35g plain flour, and 35g potato starch or almond powder can be replaced if you don't have potato starch. Add all ingredients in a bowl, and sit in the warm oven for a few minutes, and then you can shape into the tart moulds easily.

The dough should resemble these. Split it into 4 pieces, and just roll them into balls. Use my thumb to press the centre a bit thicker, then gently press all the edges. Shape it a little higher, like the video shows you, above the tart mould. This way, when you pour in the custard filling, it can be higher, and when you take a bite, it’s not just a little custard but a full, smooth egg custard with a crunchy cookie base and edges.

After shaping all 4, pop them in the freezer until you’re ready to use them, at least 10 minutes in the freezer and within 7 days as suggested.

You can also double or triple the tart dough and store it in the freezer, again, within the 7 days as recommended.

--- See this, I doubled the cookie dough recipe, so I can make 6 of these fancy higher version of egg tarts. Whenever you're in the mood for egg tarts, you only have to prepare the custard for the filling, it's super easy and you can enjoy freshly made egg tarts at home, they're so tasty and come right out of the oven.

In fact, this step by step video are recorded 2018, all of them are 8 years old videos which I am now have time to edit it. This YouTube channel I will edit in the same day quick recipe video or old videos that I recorded before. My every recipe is unique, differently from others, my own way, because I’ve use a lots of time and energy for experimenting and I make sure you guys no fail and taste the difference, it’s always healthy and tasty version, it’s a satisfying from making to eating is a happiness taste of home.

Now, we’re making the custard! In a saucepan add 115g milk, add 40g sugar until dissolved. Set aside until cool or nearly 40C to 50C temperatures. Whisked 1 egg and combine well together. I prefer golden egg yolks, free range eggs, the colour is perfect golden yolks and beautiful custard without adding the orange colour like some bakery shop did. Pour over the tarts. It must preheated oven 180C for at least 10 minutes. Wear gloves and sunglasses for safety precautions. Put the egg tarts for 180C for 18 minutes. I used air fryer oven, if use the built in beko or traditional oven must be different you are the one understanding your own oven to bake it perfectly. Hope you enjoy this video and my egg tarts recipe are really goodness, you can’t miss it! The cookies dough can make just sprinkle chocolate chips, mixed nuts to make chocolate cookies or sprinkle raisins or oats to make your own healthy cookie or just sprinkle coconut flakes to make a coconut cookies.

It’s always the best feeling when you are freshly baked cookies from your own oven.

Happy baking, happy cooking everyone!

High-quality vanilla seeds really enhance that vanilla flavour.
--- If you're a fan of vanilla, just add in half a stick while you're warming the milk with sugar. My absolutely favourite whenever I was feeling those vanilla vibes on my custard pudding ---