I am the baker boy

Egg Custard Tart recipe

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I got this recipe off SORTED and made some adjustments to it to give it a Singaporean twist such as changing the egg custard to Hei Mama’s egg tart version! I also made my own shortcrust pastry based on this, instead of puff pastry for this recipe.

INGREDIENTS
for tart 

200 g of shortcrust pastry
a small handful of dark chocolate, grated
a small handful of pistachio nuts, blitzed up
heaped tbsp of icing sugar
1 egg white

for egg custard

120 g of caster sugar
5 eggs, lightly beaten
100 g of evaporated skimmed milk
350 g of water

RECIPE :

PREHEAT oven to 200ºC.

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PREPARE everything in place

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ROLL pastry out into a circle
SCATTER chocolate, pistachios and icing sugar
FOLD pastry into halfs

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ROLL back into a ball

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CUT into 4 pieces

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PUSH into shape of tart
BAKE for 15 minutes

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APPLY egg white and leave in oven for 2 minutes to seal
REMOVE
 and COOL

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HEAT up water and sugar until sugar is dissolved
ADD beaten eggs  and evaporated milk
MIX WELL
SIEVE mixture

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POUR into tart

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BAKE at 180 C for 20 mins

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SERVE
(either in tart or invert and serve)

Honestly, I would serve this to impress but for practicality’s sake, it’s much easier to do a standard Portuguese egg tart. However the shortcrust pastry will prove to be useful for the next few savoury treats up my sleeve!

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