Fragrant Egg Tart 班兰奶香蛋挞

This is a quick and easy recipe to make smooth, fragrant and delicious pandan flavour egg tart at home with simple ingredients.

So happy that I finally got my new flower tart mould with removable base. Can't wait any longer to try out my new toy :D 

Previously, in year 2014, I have shared an egg tart recipe that yield delicate egg tarts with super smooth egg custard that required longer baking time to get the egg custard cooked with low temperature. This recipe that I'm sharing in this blog post is a simplified version, added natural pandan flavour to the egg custard and reduced baking time. 

Ingredients: (yield 5 flower shape egg tarts or 8 regular egg tarts)
Recipe adapted from here.

5 Flower Removable Base Tart Mould or 8 regular egg tart mould

Flower Egg Tart Mould is available for pre-order,
PM DGZ SHOP Facebook page for details/ order. 

Tart Shell: 挞皮

60g Salted Butter (Softened to room temperature) 含盐牛油 60克，室温

30g Icing Sugar (Sifted) 糖粉 30克，过筛

15g Egg (beaten) 蛋液 15克

1/2 tsp Vanilla Extract 香草精 1/2小匙

100g All Purpose Flour/ Plain Flour 中筋面粉 100克


Custard Filling: 蛋挞液／馅

85g Castor Sugar 细砂糖 85克

80ml Water 水 80毫升

1 Pandan Leaf 班兰叶 1片

2 Eggs 鸡蛋 2粒

125ml Fresh Milk 鲜奶 125毫升

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Use a spatula, mix butter and icing sugar until smooth.
用刮刀把牛油和糖粉充分拌均至顺滑。

2. Mix in egg and vanilla extract.
加入蛋液和香草精，拌均。

3. Mix in all purpose flour to form a soft dough. 
加入面粉，柔和成软面团。

4. Cover the dough with cling wrap. Keep in the freezer for 20 minutes.
盖上保鲜纸放进冰箱冷藏20分钟。

5. Divide dough into 5 or 8 equal portions according to the tart mould sizes.
把面团分割小份。

6. Take a dough, roll into ball. Cover with plastic bag or cling wrap, flatten the dough, transfer the dough onto the tart mould. Gently press to fit into the mould. Trim the excess dough with a plastic scraper. Prick the tart base using a fork. Repeat for the remaining dough. Cover the tart shell with cling wrap, keep chill in the refrigerator while preparing the egg custard.
揉成小球状，盖上保鲜纸／胶袋，压平然后放入蛋挞模，用手轻轻压均平铺挞模，用刮刀把边缘多出来的挞皮切掉。用叉子在中间插几个小洞。把做好的挞皮盖上保鲜纸放冰箱，然后准备蛋挞液。

7.  Prepare pandan syrup: Add castor sugar, pandan leaf and water into a saucepan, simmer until sugar dissolved. Turn off heat, set aside to cool. Discard pandan leaf.
准备班兰糖水：把细砂糖，班兰叶和水焖煮至糖溶解，熄火。待凉后丢掉班兰叶。

8. Gently beat egg and milk with a hand whisk. Stir in pandan syrup. Pour the mixture through a sieve, twice. 
把鸡蛋和牛奶充分拌均，加入班兰糖水，拌均。过筛两次。

9. Pour the egg custard into tart shells. Bake in a preheated oven 180'C for 25 minutes, reset temperature to 160'C, bake another 5-10 minutes or until the egg custard is cooked. 
把蛋液倒入挞皮，放进已预热的烤箱，以180度烘烤25分钟，转160度，继续烘烤5-10分钟或至蛋液凝固。即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

By readers, some feedback from those who have tried this recipe:

By Cara Yap

By Summer Ho

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