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Wednesday, 30-Aug-2006 10:58 Email | Share | Bookmark
Humpty Dumpty Sat on the wall and fell and became an Egg tart :P

Someone challenged me to make these Portugese or Macau Egg Tarts And hell yeah,was I up to it! ( I've never made these kinda tartlets before which gave me enough excuses to bake these hearty delights )

Though I must say, it wasn't easy..because I started right from making the puff pastry to the very filling ( the filling was dannggg easy la tp..I guess making the puff pastry was the hardest process of all ) I browsed for the recipe and came across it at Lynn from HongKong's food blog. She said that these egg tarts where originally from Macao, which was once a Portuguese colony. So some call these tartlets Portuguese Egg Tarts and some call 'em Macao Egg Tart..either way, it's an egg tart It's up tp you to decide what it should be called

Nway, here's the recipe. I didn't really change anything though, except that I used evaporated milk as opposed to whip cream because I didn't have any and was tooooo lazy to run to the store and buy some. Like Lynn, I started with making the puff pastry but if you have any readymade puff pastry at hand, that should be just fine


To make pastry:
260 g flour
1 tbsp milk powder
2 tbsp shortening
ΒΌ tsp salt
1 egg
approximately 1/3 cup ice water

150 g butter

To make the filling:

60 g granulated sugar
60 ml milk
60 ml whipping cream
3 egg yolks

How to make:

The puff pastry:
1. Sift together flour & milk powder. Add in salt, shortening, egg and ice water. Mix until forming a not-too-soft dough. Wrap and leave in the fridge for about 30min ( 15min in freezer )
2. Roll out dough to form a square and cut out butter into small cubes. Make sure the butter is cold. ( Lynn had the butter to room temp, but I found my butter started to ooze too much for me to handle, so my advise is to keep the butter nice and cold ) Place on top side of the square and fold in two.
3. Press the dough with your hands and make sure there is no air trapped in the dough. Dust with some flour, wrap and leave in frigde for 30mins ( 15min in freezer )
4. Take out the dough, roll out into a rectangle, fold in three ( like folding a letter ), dust with flour and roll out. Repeat rolling out & folding process twice and with a 30mins chilling time in between for 3-4 times.
5. Lastly, after being chilled, roll out dough and fold it like a you're making a swiss roll. Wrap and keep refridgerated until ready to use.
For the filling:
1. Heat whipping cream & milk and add in sugar slowly until dissolved. Set aside and let cool. Add in to beaten egg yolks slowly and put a few drops of vanilla essence. Strain through a tea strainer to remove any lumps. Set aside.
Making the tart:
1. Brush your muffin tins or pudding tins generously with butter & flour.
2. Cut puff pastry into equal size portions, roll out to form a disc of 5mm ( don't make it too thick because the pastry will puff up and you'll end up with bulky egg tarts in the end! ) Place in muffins tins.
3. Put in filling until 2/3 full. Bake in a preheated oven of 200deg c for 15-20mins. Served warm.

My Portuguese Egg Tarts

I still need to work on my puff pastry though. I guess if I have one of those pasta makers, that would've made the whole process waaaaayyyyyy easier. Remember to work with the dough as fast as you can, to avoid the butter from melting. And also, not to forget, dust the pastry with flour when you're rolling it out.

I did a little bit more browsing just now and came across another interesting Portuguese Egg Tart recipe at another food blog called the FatMansKitchen
Maybe next time I'll try out this recipe instead.

And to all who have been so nice, dropping by and leaving lovely comments, Thank You sooo very much. I'm sorry if I haven't been dropping by your fps. Zairul & I are about to go back home this Saturday so we're pretty tied up with packing & cleaning the house & bla bla bla.. We hope that you'll keep on visiting and I'll try and update as often as I can

CHEERIOS PEOPLE and Have A Great Thursday!

Home Sweet Home.. Happy Birthday MALAYSIA!!

yangmazni >> thanks K.Mazni!! ittekimasssssu!
rossya >> thanks K.rossya..tatau la bila nak jumpe kan..K.rossya bukan kat S'pore ke? tamau naik KL? hehehhe
fique >> u punye pasai ler.. u mentioned i tros teringin nak buat
dusyum >> hehehe..kedai nye belom dibuke la dusyummm.. tunggu lagi 10 years and thanks for the condolence..dah selamat kebumi belakang umah
nn >> thanks nn...mmg plan nye nak makan tak hengat hengat punye
knizam >> SELAMAT HARI MERDEKA to you too KNizam
silvershadow >> bleh2 sila la buat silvershadow..sonang ajeeeeee
nabialishad >> aaa..okay then nabia..nx time zack try la amek step-by-step nye pon testing2 aje arituh..pon tak bape molek lagi sebenarnye
mapley >> akakaka..dasat gak mak kau pon dah bleh layan fp ni..aishh, segan la fp aku ni bukannye byk resepi best2 pon buat buku?? tunggu aku dah bukak kedai dulu
intan azim >> tula..sebab dah lama tak makan la jadik buat teros
tasik biru >> love egg tarts too! but must say, not the healthiest food though!
ecah >> ekekke...tula, humpty dumpty kadik egg tart!
Nana >> thanks nana..btw, jgn tertipu ngan gamba tu nana..itu gamba berkurun lama yg lalu nownih debab aje tukang masaknyer
kakyong >> haah kak yong..nownih dah sampai msia..dah seminggu balik..tu yg fp pon senyap aje..sedap makan aje masak2 nye belom!
amyliya >> hehe..tula, tp bakeries sini no got..terpaksa la buat sendiri
meorjay >> ikut tekak sendiri sedap la meor..tatau la ikut tekak org lain camne

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