So let me present these Mini Egg Tart that I shared last weekend.
Findings: The dough is very easy to handle. Unfortunately due to the time factor, I was not able to take my time to trim down the dough thinner. The design of these tart mold is tricky. I was afraid that it will break if it is too thin. I shall try again when I have plenty of time to experiment.
I am not sure why but the egg custard takes a long time to bake set despite these being mini but nevertheless, it turned out well.
Note: I actually extended the bake time to double for the custard. Don't know where I went wrong.
Note: I did 3 times of this recipe and yield 50 mini and 7 standard. I think I can churn out more if I trim down the crust.
Source
What you need:16 tarts
Crust
120g unsalted butter, softened60g icing sugar½ tsp salt40g egg, beaten, sift240g plain flour
Custard filling
180g egg, beaten60g castor sugar180g milk40g whipping cream1 tsp vanilla extract
Method:
Whisk butter and icing sugar until light.
Whisk in egg until combined.
Fold in the plain flour until a smooth dough is formed.
Wrap in clingwrap and chill for 20 mins.
In a bowl, whisk egg, castor sugar, milk, whipping cream and vanilla extract gently and sieve mixture into measuring cup.
Divide dough into 16 pcs and shape them into the mold.
Prick the base with a fork.
Place into a baking tray and bake for 170 °C for 15 mins or until slight golden on edge.
Remove and pour in egg fillings.
Bake at 160 °C for 15 – 20 mins.
Cool on mold for 5 mins before removing.
Enjoy!
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