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.
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
PREHEAT oven to 200ºC.
PREPARE everything in place
ROLL back into a ball
CUT into 4 pieces
PUSH into shape of tart
BAKE for 15 minutes
APPLY egg white and leave in oven for 2 minutes to seal
REMOVE and COOL
HEAT up water and sugar until sugar is dissolved
ADD beaten eggs and evaporated milk
POUR into tart
BAKE at 180 C for 20 mins
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!