This is gonna be a short entry... i think i must hv dozed off like three times while waiting for my pics to load.. dont know why but for some reason the connection seems to be a lot weaker if i wanna update my blog fm our living room grrr
Sooo hubs is back home fm his trip.. Alhamdullilah... he was there for three days and i hv successfully filled my days with what i love most - baking for my family lol... i told myself that i needed a break fm taking orders and i did just that... this coming weekend order will be my first order for this year... ty Waty for all the repeat orders .. see u soon girl!
... And for the past couple of days we also had a live-in nanny lol.. my niece who is now on school hols "volunteered" herself to sleep over which made things easier for me.. theres someone to play with my little princess and her mama gets a little "time off".
Oh.. Talking abt Sonia .. did i tell ya that her wishes to hv her ear pierced came to reality last Christmas?? she did it together with kakak Dafinah and we are so proud of both girls .. super brave!!
Alrighty.. lets not waste any more time... had wanted to bake these egg tarts last weekend but didnt get to it.. decided to bake it today simply bec i knew my family loves it.. ty mbak Ricke Indriani for sharing all your wonderful recipes with us... there are a couple more recipes which i hv jotted down and hopefully am able to try out this weekend :o) - one thing for sure.. Enak banget egg tarts nya! hehe
300g frozen butter - cubed - i used SCS unsalted
pinch of salt
2 tbsp sugar
3 egg yolks
300ml condensed milk
400ml warm water
8 egg yolks - whisk a little with a fork
30g custard flour
1 tsp milk vanilla - i used vanilla essence
Get ur mould ready - preheat oven 160C
Measure the flour and pour into a food processor with the regular blade attached. Add the unsalted butter, cut into cubes (Your butter should be frozen or very cold). Add salt and sugar. Pulse three times with three counts per pulse to lightly mix the ingredients.
With the motor running, pour egg yolks into the processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together.
Roll out dough.. with a round cutter, cut out a few pcs.. press it into small tart moulds.. let it rest in ur fridge while u prepare ur egg custard
As for the egg custard.. Whisk condensed milk and warm water - put aside.
Whisk eggs lightly and pour into the milk mixture and whisk again. Do not whisk till frothy.
Add in vanilla essence and lastly add in custard powder.
Sift the egg custard mixture and pour into tart moulds.
Bake at 160C for 45 mins or till egg custard sets... once baked.. let it sit for 10mins bef u take it out
Please take note that i did 1 and a 1/2 recipes for egg custard as I prefer a thin crust and needed more filling..
Ish ish... the weather nowadays is very unpredictable.. one min its so so hot and windy and another min its raining heavily... night night beautiful ppl!