Tuesday, January 2, 2018


adapted from :

Pastry Crust :

230  gm  cake flour (sifted) or AP Flour
140  gm  butter, room temperature
40  gm  powdered sugar
20  gm  evaporated milk
1  large   egg yolk, room temperature

Pandan Custard Filling :
adapted from :    Kevin Chai's cookbook...

340  ml  water
120  gm  caster sugar
2  blades  pandan leaf
4  eggs  (I use large eggs)
3  tbsp  pandan juice
1/2  tsp  pandan paste

Directions :

1.  For the pastry crust :  In a large mixing bowl with an electric mixer, beat the butter and powdered sugar until light and fluffy.  Add egg yolk and mix together, followed by the evaporated milk.  Next add the flour.  Mix until the dough starts to come together.  Remove and let it rest covered while you prepare the next step.

2.  For the Pandan Egg Custard :  In a small saucepan, bring water, sugar and pandan leaf to boil, remove pandan leaf and leave syrup to cool.

3.  Back to the crust, divide the dough into 14 portions.  (I managed to get 22 tarts - using 6.3cm tin).  Roll each portion into a round ball.  Flatten each ball into flat disks with hands.  Place a flat disk into a tart tin and mold the dough into a tart shape.  Chill in the fridge while you prepared the custard.

4.  In a medium bowl,  whisk eggs, combined with cooled syrup and the rest of ingredients.  Strain filling through sieve and remove bubbles with a spoon.

5.  Lined the prepared tart tins on a baking sheet.  Fill the tarts 80% full with the egg mixture and bake for 18-22 minutes at 190'C until the egg custard is puffed up a little, and the crust is golden brown.  (I bake for about 30 minutes since I use a 6.3cm tart tin).  Watch carefully during the last few minutes and do not allow the custard to puff up.  Some will bake faster so once, it's starting to puff, remove them.  Continue to bake the rest until done.

6.  Allow to cool for 5-10 minutes then unmould.  Gently push the sides of the pastry until it's released then invert the tart tin over and remove the egg tarts carefully.  Serve immediately!!!!!

INFO :   For the Pandan Egg Custard, it's best use half of the recipe from the above recipe as it's quite a lot for the tart shell...

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