To be honest I hardly watch telly during day time... the only time I can really sit down and watch telly is when hb puts Sonia to bed.. which is close to 10pm.. I would always watch telly while blog hopping or like right now.. updating my blog at the same time watching CSI..
Now.. every now and then an advert wud appear and every single time I look up there is this ad on egg tarts fm KFC... I had wanted to buy it since it first started advertising but up till now I hv not even tasted it.. KFC has never been my fav fast food chain and to go there just to get their egg tarts doesnt make sense..
Anyway to satisfy my craving.. I decided to bake some.. I am a little fussy with egg tarts.. I like my crust to be flaky.. not like puff pastry yah.. just flaky .. full stop... and when i read how Wendy describes the texture of her egg tart crust.. I had to gv this recipe a try.. It turned out perfect for me.. will definately be making it again and again!
250g plain flour
2 tbsp castor sugar
1 egg yolk
150g cold butter, cubed
150g castor sugar
150ml hot water
1/8 tsp salt
1/2 tsp vanilla essence
3 large eggs
1 egg white (From the same egg where the yolk was used in the crust)
Cream the butter with the egg yolk and sugar.
Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.
Lightly press the pastry circles into foil tart cases or tart tins.
Refrigerate the lined foil cases for 2 hours or u can leave them overnight
Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
Sieve egg mixture and pour into the cold tart crust.
Bake at 175C for 25 minutes.