Is anyone here a fan of egg tarts? Who wouldn't, right? These petite, flaky pastries have captivated the hearts of food lovers around the world, especially we Malaysians. What if I could show you how to make egg tarts easily without needing any baking skills? I did it with almost zero preparation and hassle. I just needed 2 different ingredients! In fact, I just baked 30 egg tarts the other day like a michelin chef! Don't believe me? Read on to find out.
How To Make Egg Tarts Easily
But first, let us talk a bit more about these delectable egg tarts, shall we? From the buttery, crisp crust that crumbles delightfully with each bite, to the soft, creamy custard that is just sweet enough to entice without overwhelming the palate – every aspect of the egg tart is a testament to its timeless appeal. The warm, comforting aroma beckons from bakeries far and wide, promising a moment of indulgence that is both simple and luxurious. With their golden hue and the perfect balance of texture and taste, it's no wonder egg tarts have become a universal symbol of culinary joy. And trust me, you can make such egg tarts as well! So, for the upcoming festivals like Chinese New Year, Hari Raya or Christmas, you can bake delicious egg tarts own your own easily!
The Zero-baking Skill Guide
Whether enjoyed alongside a cup of tea or savoured as a sweet end to a meal, these delightful treats are sure to bring a smile to anyone's face. So are you ready to embark on a whimsical journey into the realm of baking egg tarts, where the path is lined with sweet delights and the destination is pure, unadulterated joy? Well, fasten your apron strings and don a chef's hat (even if it’s just an imaginary one), for I – a father with zero baking prowess – am about to guide you through the simplest and most delightful escapade of making egg tarts!
The Only 2 "Ingredients" You Need to Make Egg Tarts 😂
The Marvel of Pre-Made Tart Shells
Let's begin with the cornerstone of our egg tart empire: the pre-made tart shells. Now, before you raise an eyebrow at the thought of store-bought shells, let me assure you, they are nothing short of miraculous. Picture this—a father, such as myself, who can barely distinguish between a whisk and a spatula, can now create a pastry masterpiece! These halal-certified vessels of flakiness come in packs of 30, each nestled in its own little aluminium foil chariot, ready to be filled with golden custard.
The Enchanting Egg Tart Filling
As for the filling, the Tart Cream Filling from KFI brand is like the wand in a magician's hand—it does all the work for you. This treasure trove of convenience hails from China and fits with our tart shells like a rhyme in a poem. One tub of this 907-gram wonder is all you need to bring your tarts to life. No cracking eggs, no fretting over ratios—just pure, unbridled ease. Even I was amazed with myself! LOL 😁
The Fantastical Baking Adventure
Setting the Stage
With great excitement and minimal effort, I embarked on my egg tart baking quest. I plucked the tart shells from their frosty abode (the freezer, that is) and filled them with the defrosted Tart Cream Filling. No defrosting of the shells was needed; they are ready to take centre stage immediately! Don't forget this important tip, okay!
The Oven Odyssey
I preheated my oven—this metallic beast that once intimidated me—and carefully placed my tray of soon-to-be egg tarts into its warm embrace. For 25 minutes at 200 degrees Celsius, I watched magic unfold through the looking glass (oven door). And what an exhilarating countdown it was!
The Grand Unveiling
As the timer chimed its final note, I opened the oven to a sight that would make even the most seasoned bakers green with envy. Behold—30 egg tarts, each one a symphony of colour and texture. The crusts were a buttery ballet of flaky layers, golden edges singing songs of perfect crispness. And the custard! Oh, the custard was a dream in cream, wobbling ever so slightly to let you know it was cooked to velvety perfection. I really have to thank the company who made this pre-made tart filling!
A Father’s Triumph
And there I stood—a dad with no prior baking accolades—basking in the glory of my kitchen exploits. These tarts weren't just easy on the wallet; they were triumphs of taste that would make a patissier weep with joy. I believe the cost of making all 30 egg tarts was around RM60 for the 30 tart shells and the tub of 907 grams of Tart Cream Filling. You can easily purchase these two at almost any bakery supply store.
A Conclusion Worthy of a Standing Ovation
As the final act of my egg tart baking odyssey drew to a close and the intoxicating aroma of sweet custard and buttery pastry filled our home, I presented my egg tart creations to the most discerning critics of all—my family. My father, with a twinkle in his eye, my beloved wife, ever so supportive, and my two little big babies-Jordan and Jasmine, eyes wide with anticipation, all watched as I, the culinary conjurer, unveiled the fruits of today's labour.
The Aromatic Finale: Unveiling the Masterpiece
The first bite was met with a silence that spoke volumes; the room was enveloped in a collective moment of awe. Each tart was a little parcel of heaven—divine and luscious, the custard soft and creamy against the crisp, buttery shell. They could scarcely believe that I, who had never before ventured into the alchemy of baking, could produce something so sublime.
The Tasting: A Symphony of Silence and Awe
My children's giggles broke the spell as they joyously reached for seconds, their faces painted with satisfaction and a smidgen of custard. My wife, with her keen palate, praised the balance of flavours, while my father nodded approvingly, marvelling at how his progeny had taken to baking like a duck to water—or perhaps more fittingly, like a chef to the kitchen.
A No-Skill Guide to Egg Tart Perfection
At that moment, surrounded by my loved ones, their bellies and hearts full of my egg tart offerings, I knew I had achieved something remarkable. Not only had I whipped up 30 pieces of pastry perfection that rivalled professional bakeries, but I had also created an enduring memory, a shared experience of simple joy and familial bliss.
From Simple Ingredients to Family Delight
So there you have it—a tale of an everyday father who, armed with pre-made tart shells and cream filling, could ascend to the ranks of a baking virtuoso in the eyes of his family. May this inspire you to don your apron and create your own moments of wonder and delight. Yes! There you go folks! This is how you can make egg tart easily with zero baking skills and virtually no preparation needed. If I can do it, you can do it too! Bon appétit!
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