Egg Tart

Egg tart is originally from England and Portugal. It was introduced to Hong Kong and Singapore during the colonialism. It traveled to Asia via colonialism, and was introduced to Hong Kong. 

There are two kinds of tart case, one is puff pastry-like, and the other is cookie-like because it's made from butter, egg and flour mixture.

I used to make the tart case from the butter mixture, but it much easier to use the ready baked case. 

The ingredients I used for this recipe is actually match with the tart case for 220gram. Please adjust the ingredients for smaller or larger case.

Ingredients for the egg custard:

• 4-5 Eggs
• 200 gr condensed milk
• 4 tbsp caster sugar
• 300ml water
• 1 pampas Sweet Flan case

I've been tasting the recipe for the egg tart for many times. Different size of cases will affect the texture of the egg. And it's better using the fresh eggs instead of using the eggs that has been put in the fridge. 

Instructions:

1. Defrost the tart case for 15 minutes, and bake for 10 minutes using the lower heat.
2. Boil water with sugar, until sugar dissolve. 
3. Add on condensed milk and mix well. (after adding on condensed milk, the mixture is easier get burnt. Turn off the heat.)
4. Mix eggs by using fork, and try not to create bubbles.
5. Pour the egg mixture into the sugar mixture while hot. Stir well.
6. Pour the complete mixture into the tart case and bake for about 35 minutes.

Preparing to decorate the tart:

1 can of sliced peaches in syrup.

Fresh raspberries

Fruits for decoration is optional. Egg tart can be eaten with or without decoration.