Tuesday, July 29, 2008

Cheddar Cheese Egg Tart

Aiya, I over baked my tarts. I was thinking of melting extra cheese on the tarts so that it will taste even better. But I didn't know that cheddar cheese take a longer time to melt than mozzarella cheese. When I realized it, the tarts were slightly too browned. :(


Tart crust
100g butter
60g margarine
50g sugar
1 egg
1/4tsp vanilla essence
250g plain flour
15g milk powder
1/8tsp salt

145g milk
40g sugar
100g whipping cream
2 eggs
1/4tsp vanilla essence
30g cheddar cheese (grated)

1. Preheat oven at 175C.
2. Cream butter, margarine and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Shift the flour, milk powder and salt together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or some flour if dough is too wet.
7. Wrap the dough up and let it rest in the fridge for 30mins.
8. Press about 25g of dough (depend on the size of the mould) into a greased tart mould and trim the edge.
9. Let it rest in the fridge for 30mins.

1. Boil the milk and sugar until sugar dissolved.
2. Let it cool.
3. Add the whipping cream, eggs and vanilla essence into the milk.
4. Stir well and strain.

Assemble the tart:
1. Remove tarts from fridge, pour the filling into the moulds until 70% full.
2. Sprinkle grated cheese into the filling.
3. Bake in the preheated oven for 25-30mins or until the surface is slightly burn and golden brown.
4. Remove tarts from mould and cool them on a wire rack.

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