Egg Tart

After my first some what successful stint at making coconut tarts, I decided to continue my journey into exploring other tart recipes partly because the coconut tarts went down well with the family and partly because I want to better my pastry making skills. I decided to go with an egg custard filling which taste a million times better than it looks. The first lesson I learned from this is not to over whisk the egg custard so as to avoid bubbles forming. When baking the custard, it is essential to keep an eye to make sure that the custard does not overcook. Once the tarts start to begin firming up from the outside but slightly wobbly in the middle, it is save to remove from the oven. In my second attempt at pastry making, I prefer to roll the pastry into a 8cm round with rolling pin and fit into the tart case instead of using hands to press the pastry into the case. There is less handling of the dough with your hands, much quicker and gives an even thickness of the pastry. I would liked to have blind baked the pastry for a slightly more golden crust but I am not sure if that will harden the pastry. As it is, the pastry is soft (not crumbly) and yet firm enough to hold the egg custard. The tarts were a big hit at home.