Egg Tarts

I LOVE egg tarts - especially the ones with buttery pastry. I have been afraid to make them myself, thinking that it is difficult to make. I have had a recipe that I printed off from somewhere a long time ago but I had not gotten around to trying it. Recently I saw this recipe online and decided to seize a good opportunity to try making it for a family lunch gathering.

I am rather pleased with the result :) I made my first 4 tarts on Saturday and brought them to a dinner gathering as a sampler. I made extra pastry and left it in the fridge. I also stored the excess egg mixture in the fridge. 2 days later, I made another 16 tarts for a family lunch.

Recipe taken from here.

Notes:
- the pastry dough I made turned out too moist and sticky so that it was difficult for me to roll the dough out nicely. I added another 1/2 cup of flour but it did not improve a lot. I resorted to just pinching off bits of the dough and using my fingers to press it into the small tart tins (with loose bottom). The end result was not far from what I wanted. I received comments that the buttery, biscuit-like pastry was nice.

- if you like a less sweetened version, reduce the amount of sugar. Personally, I prefer the tart to be sweeter.

- if you do not have a tart tin with loose bottom, I think you can use muffin trays lined with baking cases. However, you might face a small amount of difficulty trying to press the pastry into the mould lined with paper baking cases.


During this past long weekend, I made double the portions of the recipe and served them at 3 different gatherings. Everyone loved them :)