蛋塔 Egg Tarts

最近，在Facebook看到很多朋友都烘蛋塔，孩子也吵着要吃但是他们才病好，唯有等一会才动手。今天，终于尝试了，很开心，成功了！

食谱取之蔡高晋老师的‘撻入心扉’-- Recipe from 'Tarts My Heart' by Chef Kevin Chai

(A)撻皮 - Tart Crust
面粉 - 250g - Flour
奶粉 - 15g - Milk Powder
砂糖 - 60g - Castor Sugar
牛油 - 170g - Butter
蛋液 - 40g - Beaten Egg
香草精 - 1/2 tsp - Vanilla Essence

做法 - Method :
1. 将面粉，奶粉和砂糖混匀，加入牛油，搓成粒状，加入鸡蛋液和香草精，拌匀成面团。
--- To Make tart crust, combine flour, milk powder and castor sugar. Rub in butter until mixture resemble bread crumbs. Add in beaten egg, knead to forms dough.

2. 把面团用保鲜膜包好，既刻冷藏半小时，备用。
--- Wrap the dough with plastic wrap, refrigerate for half an hour until ready to use.

塔皮捏法 - Pressing dough method :
1. 将适量面团搓均匀，放入撻模里。
--- Roll out enough of dough, place into mould.

2. 两只拇指沾上少许面粉，把面团捏压至到模的边缘，双手转动模修边。
--- Touch some flour on both thumbs. Press the dough. Tim off edge.

撻馅 - Custard Filling :
清水 - 340ml - Water
砂糖 - 120g - Castor Sugar (I only used 100g)
鸡蛋 - 4 pcs. - Eggs
淡奶 - 50ml - Eveporated Milk
香草精 - 1/2tsp - Vanilla Essence
黄色素 - Few drops - Yellow Colouring

做法 - Method :
1. 将清水和砂糖煮沸，离火待冷却。
--- To make custard filling, bring water and sugar to boil, remove and leave to cool.

2. 将蛋汁打散，与冷却的蛋液，淡奶和香草精拌匀，最后调入黄色素。
--- Whisk eggs, combine with cooled syrup and the rest of ingredients. Lastly to adjust with yellow colouring.

3. 把撻馅过滤，注入撻皮模型中，盛入预热烤箱以180'C烘18-22分钟。
--- Bring filling through sieve, then pour into tart cases. Bake in preheated oven at 180'C for 18-22 minutes.

















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