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Egg tarts


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Ingredients

25 portion(s)

Pastry

  • 250 g Butter, cut into 2 cm cubes
  • 500 g plain flour
  • 1 egg
  • 50 g icing sugar

Filling

  • 250 g water
  • 250 g full cream milk
  • 100 g sugar
  • 4 eggs
  • 6
    50min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Filling
  1. Place water, milk, egg and sugar into the mixing bowl
    4 minute speed 2 with MC on
  2. Pastry
  3. Preheat the oven at 200C

    place flour, icing sugar, egg and butter (cut into cubes)

    mix at 40 seconds at speed 4 with MC on

    Press pastry into egg tart tins
  4. Assemble
  5. Line the egg tart tins with pastry pressed in onto a baking tray

    fill each egg tart tins with filling to about 90% full
  6. Baking
  7. Bake at 200C for 15-18 minutes till filling are set and pastry are slightly golden

    remove from oven

    allow to cool for 5-10 minutes

    Remove each egg tart from tin carefully

    serve warm
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

If the filling can be made the night before, your egg tarts will have a smoother surface

place pastry ingredients in the following order:
flour, icing sugar, egg then butter

Pre heating your oven is very important


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • woohoo:...

    Submitted by Bettychan on 10. October 2022 - 11:21.

    woohoo:
    no, the butter in the pastry will allow the egg tart to fall out easily
    (when the egg tarts come out of the oven, allow them to cool, when it is no longer burning hot and you can pick it up, pick up the egg tart while it's still in the tray, drop it onto your bench top at about 5-10cm height. This will loosen the tart from the case 😄
    then you can just tip the tart out!

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  • hi do i need to grease the tart cases?

    Submitted by woohoo on 10. October 2022 - 11:14.

    hi do i need to grease the tart cases?

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  • A friend, Sharon Wong, made these tarts for us...

    Submitted by LimKaren on 3. May 2022 - 10:01.

    A friend, Sharon Wong, made these tarts for us yesterday and they were a hit! I have now saved this recipe in my Cookidoo.

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  • they look so pretty lolbeans

    Submitted by clarkleblanc on 22. April 2022 - 12:21.

    they look so pretty lolbeans

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  • Finally made these for CNY after watching your...

    Submitted by Lil_amy8 on 7. February 2022 - 21:22.

    Finally made these for CNY after watching your masterclass months ago! Thanks for sharing these are amazing Betty!!
    The tap to release the tart trick is great.

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  • Monnas: so glad you like them! This is my mum's...

    Submitted by Bettychan on 26. October 2021 - 21:35.

    Monnas: so glad you like them! This is my mum's recipe - been using it for over 30 years, converted it into a TM recipe so I can share ur further!

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  • geehaf: thank you for trying them out!! Thanks for...

    Submitted by Bettychan on 26. October 2021 - 21:34.

    geehaf: thank you for trying them out!! Thanks for the lovely review 😘

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  • These are amazing better then the restaurant ...

    Submitted by Monnas on 16. October 2021 - 13:52.

    These are amazing better then the restaurant
    thank you so much Betty.

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  • These are really delicious. Worth the effort to...

    Submitted by geehaf on 20. September 2021 - 15:26.

    These are really delicious. Worth the effort to make the pastry cases as they taste amazing. Easier to remove from the metal cases while warm and DON'T overfil, otherwise the custard will glue them into the cases. You can half this receipe, I got 34 cases out of the full recipe Big Smile Fabulous recipe, can't wait to try other tarts now I have the cases sorted. Thank you Betty Love

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  • Yum, authentic recipe!!

    Submitted by Janene Burns on 4. September 2021 - 18:15.

    Smile Yum, authentic recipe!!

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