I know it’s Sunday and I’m feeling a little restless today. I have work which need to be done and completed soon because the dateline is looming! I gotta present my thesis very soon actually to put it precisely in 10 days from now. And I’m not even half way through yet! I think it’s probably due to the fact that I’m flying home in 2 weeks time and not in the mood to work. Yippie!! So excited because this will be my first Chinese New Year at home after 5 years being away!!

BUT I gotta do a presentation about my thesis the day before departure. What a bummer. To take my mind off my pending presentation I decided to indulge myself with one of my favorite past time..baking!! And what food is better to satisfy my taste buds than Malaysian food right . That is egg tarts! I love love love egg tarts and I wonder why the people here can’t think up a recipe of this super mega yummylicious food. It is absolutely easy to make and the result …… ta da…

The one at the corner at the lower right side is a little kaput because I poked it with a spoon to try it first..so that’s why it looks like it’s eaten by a mouse right?

Here’s the recipe for the egg tarts if you wanna try it out, I found it on a random search on the internet. At first I was a little skeptical because I’ve always imagined that it’s a lot of work but no, it’s all done in no time .

Egg Tarts

Ingredients:
Pastry:
100g butter
40g icing sugar (sifted)
180g superfine flour (sifted)
1/2 beaten egg
1/4tsp vanilla essence

Filling:
3 eggs, light beaten
80g granulated sugar
240ml water
40ml evaporated (ideal) milk
1/4tsp vanilla essence

To prepare pastry:
1. Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.*
2. Add in flour. Mix well until a non-sticky dough is formed.
3. Chill pastry dough for about 2 hours.

To prepare filling:
1. Dissolve sugar in boiling water. Set aside to cool.
2. When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.

To prepare egg tarts:
1. Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.
2. Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.
3. Leave the tarts in the mould for 10 minutes before turning onto wire rack to cool.

* I realized that if I let the butter to sit too long at room temperature before beating it into a dough, the dough will later turn out too soft and I’ll need to chill it longer in the fridge. So make sure not to let the butter get too soft before mixing it.

Guten Appetit!

They tasted as good as those I used to eat in Malaysia . Very satisfied with the results. I wonder if I bake more and sell here..hmmm ..hehehe..