Egg Tart ~ First Trial

Got this recipe at http://vkeong.com and looks like quite easy to try (for amateur like me). Ever since I bought the oven last year, I hardly used it. Maybe below 5 times. So got to utilize it a bit more often.

We have 2 categories for the ingredients, one is for the dough and the other for the tart mixture. The ingredients to make the dough:

300gm flour
200gm butter
1 1/2 tablespoon milk powder ( I used my son's) :p
1 1/2 tablespoon castor sugar
1/2 tablespoon custard powder
1 egg


For the mixture:

250gm sugar boiled in 250ml water. Add some pandan leaf for fragrant. Then left it to cool and this will make the syrup. ( I found it too sweet, will reduce to 200gm on next trial)
5 eggs - beat until mix around but not until bubbles appears
200ml evaporated milk




Put all the ingredients into a big bowl and mixing them. After that, refrigerate the dough. Then, we can proceed to make the mixture.



After the syrup had cooled, add in the beaten eggs. Then, keep them refrigerated too. ( Later on, I feel that the mixture need to be filtered to make the texture more smooth and will not have bubbles when it baked.)



After some time, take out the dough and make a small ball and press it over the moulds. The dough must fill the moulds not too thin and not too thick. My first trial was a little bit too thick.
After that, fill the moulds with the eggs mixture, approximately 3 tablespoon per mould.
Then, bake the tarts in oven for 25-30 minutes at 180 C.



Tada! Here comes the freshly baked egg tarts by syy. Although it does not look pretty, but the taste is fantastic. My children loves it very much.

P.S. When I weigh the flour and the sugar, I thought of having fun and weigh every other things else. Then I found something quite shocking. The butter was written 227gm but it did not reach 200gm. Then the custard powder written 300gm but only reached 250gm. Only the sugar weight is accurate i.e. 1kg. What can we do about this?