酥皮蛋撻 (Egg tart with puff pastry)

Last week I haven’t baked anything and I’m itching to baking something this week. I didn’t want to making spend a lot of time and energy to bake bread just for myself (well I have to hand knead the dough). After going through the pantry and fridge I settled on making egg tart. I thought I’d make the more elebrate type, one with puff pastry.

My history of making egg tarts wasn’t all that well. For some reason I couldn’t get the consistency of egg fillings right regardless of which recipe I used. It’s been over a year since I’ve made egg tarts, so I pull out all my recipe-books and browse the internet to determine which recipe I should use. At the end I haven’t chosen a particular recipe, but adopted the ingredients and measurements from 3 recipes.

Needless to say, the result didn’t turn out as well as I hoped for, well… they’re edible, but the puff pastry weren’t as puffy as it should, the egg filling were a little too creamy. In total I made 2 batches (each 10 tarts), the first batch was pretty “concentrated”, the shell was rather crunchy, and the filling like custard than steam egg. I made some modification on the second batch and they turned out much better. The consisteny for this batch’s filling was perfect, just a little too creamy for my taste.

Anyway, for the puffy pastry I kinda followed the ingredients and measurements stated in the recipe from Leisure Cat, but I’ve also added 1 tbp of sugar to the “water dough”. This time I’ve used the english folding method, and the “oil dough” spill over the water dough a little bit. Next time I’ll try using the french method and see if it gives a better result.

The fillings… I still could’t work out the ratio for the eggs and liquid. I used 5 eggs this time, since the puffy pastry recipe seemed to make a few dozens of tart shells. 60ml of evaporated milk seemed to make the filling too creamy, but that’s how much the recipe from Leisure Cat used (and it only uses 3 eggs!). Maybe I’ll try milk next time.

Next time I make puffy egg shell I’ll use 1/2 the amount states in the recipe (I think even 1/2 the amount would make 20+) and also try the filling recipe too. I think my attempt to come up with my own egg tart recipe would likely to fail than succeed.

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