Friday, 9 April 2010
I've wanted to make Chinese egg custard tarts for ages. They're not actually something I grew up with particularly - in fact, I'm pretty sure I wasn't a big fan of them at all! I mean, they do look a bit odd - little tarts with wobbly-looking yellow goo inside.
But I tried one again recently at a dim sum restaurant and thought, actually, they're not that bad at all! They don't taste overly 'eggy' or anything and the texture isn't too strange either. I think that's what always used to put me off them.
So I wanted to make them but don't have mini fluted tins or paper cases. I have a muffin tray, which might have worked but I wanted the pastry to have the pretty fluted effect!
I couldn't find anything suitable in the shops so ended up buying a large fluted flan tin. Aha, I thought, I'll just adjust the recipe ingredients and make a GIANT Chinese egg custard tart instead!
Well you can probably already how I went wrong with this. I misjudged how much pastry I would need and had to create extra bits to stick up the sides of the tin. Then I had about a third of the filling leftover because I'd made way too much to fit inside.
And I wish I'd taken a picture after blind-baking the puff pastry. I'm not sure what the norm is but I removed the baking beads after a while to let the pastry golden up a bit - forgetting that this would make it puff up for a mad dragon - when I finally took it out, I had to push the pastry back down again so that I could add the filling!
It was really tasty though at least! Next time I'll need to judge the ingredient quantities a bit better...
Read my other Friday Pie-Day adventures.
Fancy a laugh at my other Hungry-Jenny-Faux-Pas?