This is a four (4) egg tart recipe & just perfect for a small family. Trying out adding pandan extract to the original recipe for a more aromatic tart. Indeed it was good and they smell like pandan kaya.
Recommended to use 1 (one) A size egg so that you will have enough egg mixture for the custard filling.
Pandan juice is basically what you get when you blend the leaves with water. Pandan concentrated extract is the sediment that accumulates at the bottom of the jar of pandan juice after leaving it overnight in the fridge. The sediment is basically the pigment, chlorophyll, that gives pandan it's green color. The water on the top layer is discarded and the sediment is your pandan concentrated extract. I blended a big bunch of pandan leaves, roughly about 30 pcs of leaves.
I'm using a cupcake silicone mould which I finds it easier to shape the shells rather than the zig-zag shaped egg tart moulds. Whichever it is, it's up to personal preferences. My silicone mould size : 5cm diameter x 3cm (H)
Recipe adapted from : http://mymindpatch.blogspot.com/2018/09/four-egg-tarts-recipe.html but I converted to pandan flavor.
Ingredients: (makes 4 egg tarts)
Tart shell:
30g Butter
15g Icing Sugar
1/8 tsp Salt
10g Beaten Egg
60g All Purpose Flour
Custard Filling:
45g Beaten Egg
15g Castor Sugar
50g Milk
10g Pandan Concentrate Extract
1/4 tsp Custard Flour
Step by Step:
1. Whisk softened butter with icing sugar and salt till pale and smooth.
2. Add in 10g of beaten egg.
3. Fold in the all purpose flour and combine into a smooth dough. Wrap the dough in a sheet of cling wrap. And refrigerate it for about 20 minutes.
4. While waiting for the dough, prepare the egg custard filling.
Combine the remaining beaten egg with caster sugar, milk and pandan concentrated extract in a small bowl/cup for easy pouring. Sieve the mixture into a measuring cup. (Discard any egg white strands)
You should have about 100ml of custard mixture. Cover and set aside.
5. Divide dough into 4 portions and roll them into balls. Oil the moulds with some butter. Gently pressed and shape the dough into the tart mould evenly.
Prick the base of the tart shell with a fork to create some ventilation holes for steam to escape.
6. Place the tart moulds in a baking tray, and bake in a preheated oven toaster at 170℃ for about 15 minutes, or till the tarts slightly brown.
Or, bake at 180°C for 18 minutes if using oven. Top & bottom heat.
7. Remove tart shells out from the oven. Reduce the oven temperature to 160℃.
8. Give the egg custard filling a few stirs, and pour into the hot tart shells. Send them back to oven & bake for about 15 to 20 minutes, or till the custard is set. The custard would slightly puff up when it is about ready. (To check whether custard is set, gently shake the baking tray, if the custard seems to be jiggling alot, means its still watery and not yet set).
Smaller oven toaster tends to be uneven in heating. So, to ensure even heating, rotate the position of the tarts after about 10 to 12 minutes of heating.
9. Let the tarts cool down for about 10 minutes before unmoulding them. (Cooling down will hardens the tart shells. Otherwise if you remove while it's still hot, the shells will tends to break easily)
Happy Baking.
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