Egg Tart Experiment

So... I itching to use the oven again. And I wanted to use some of the vanilla essence that I had manufactured. I bought a bottle of plain Absolut vodka and soaked some of the leftover vanilla beans I got from my previous Bali trip last year into it. Just leave it in a jar for a few weeks, shaking it about once a week, and here's what I get.

Vanilla + Vodka = Vanilla Essence

I'm thinking that I could probably mix this vanilla into cola and get vanilla coke too. Might try this tomorrow.

Using this off the net recipe as a base, here is my own adjusted recipe:

Makes 20 tarts, Preparation Time 30 mins plus Baking Time 15-20 mins

Ingredients

Tart Shell

• 1 cup sugar
• 3 cups wheat flour
• 250g butter or butter blend
• 1 egg, beaten

Filling

• 1/3 cup white sugar
• 3/4 cups water
• 5 eggs
• 1 dash vanilla essence
• 1/2 cup evaporated milk

Directions

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg until the mixture forms a dough. The texture should be slightly moist.
   
2. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use both thumbs, pressing gently while going around the mold.
   
3. Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat. Alternatively, just use hot water and dissolve sugar. Let this cool to room temperature.
4. Preheat the oven to 230°C.
5. Strain the eggs through a sieve
6. Whisk eggs into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Before...

After

I had some left over dough, which i just put into the oven anyway. So that become a cookie. I did fill the shells too much, so I spilt some when putting it into the oven. So kiasu of me... To be frank I think This recipe can make 21 shells, but I only had 20 aluminum tart foils.

I think 20 minutes baking time is pushing it a bit, 15 would have been better, then just let the tarts continue baking in the still-warm oven. I sampled one finished tart with my parents. The bottom is slightly burnt. The custard is nice and firm though.

I still got lots of flour and evaporated milk left. Will probably keep trying this till I finish the flour.

Got some friends coming over for dinner tomorrow. Let's get more guinea pig feedback tomorrow.