Loving Wobbly Egg Tarts
My joy of a home made “dan tart” is eating straight from the oven.
2 tablespoon Nestle Cream
4 tablespoons Fine Sugar
150 ml hot water
2 tablespoons Condensed Milk
1 teaspoon Vanilla Essence
One packet Redman Frozen Tart Shell (18 pcs)
Note: The above ingredient is slightly sweet, if you prefer less sweetness, kindly adjust to your likeness.
You can accommodate 8 pieces of egg tarts with the above ingredients.
Preheat oven to 200C for 10 minutes.
In a mixing bowl, add fine sugar and hot water and mix well, till sugar dissolved.
Add the condensed milk and cream together with vanilla essence and stir thoroughly.
To ensure a smooth texture for the tarts, drain the fillings with a small metal sieve to take away all the residues.
Transfer the prepared fillings into each prebaked egg tart.
Leave the egg tarts to bake for about 30 minutes at 220C.
By 20 minutes, you will noticed the egg tarts shell begin to bake nicely.
Once the tart filling has started to cook, open the oven door slightly and reduce to 200C.
Bake for another 10 minutes depending on how you want the texture of the doneness.
To confirm, poke a tooth pick in the centre of each egg tart and if it comes out clear, the egg tarts are ready to serve.