Wednesday, August 16, 2006
Previously I posted a recipe for citrus lime tarts, which looks similar to these egg tarts. Of course, one bite will instantly tell you the difference since the latter is a smooth, sweet filling instead of a zesty, tart filling with an edgy bite. I like them both, but when deciding which one to make to serve for the company, the egg tarts are probably a safer bet since most people are familiar with these since they are often served at dim sum and can also be found in most asian bakeries. I used pretty much the same skin as that from the citrus lime tarts, only substituting 2 Tbsp butter for the shortening in the oil dough (just because I wanted a slight buttery taste and a little color to the skin). Next time, however, I might just be lazy and do a simple pie tart skin since it takes way less time and still tastes delicious. Anyway, here's the recipe for the filling, which I initially got from Ellen Blonder in her Dim Sum book, but have changed the recipe and methods slightly for my own tastes.
Filling for Egg Tarts
enough filling for about 18-20 mini tarts
1/2 cup milk
1/2 cup sugar
1/4 tsp vanilla
1. In a small pan over medium heat, dissolve the sugar in the milk. Remove from heat and let rest until warm
2. Beat 2 eggs with the vanilla and add to the milk solution.
3. Pass the filling through a strainer and pour into tart cups that have been lined with the skin doughs
4. Bake at 325 F for 30-35 minutes