Ingredient and Portion
Egg custard tarts with white fungus filling 養顏雪耳蛋撻
Submit Recipe
Frozen shortcrust pastry 1 pc
White fungus 1pc(soaked in water)
eggs 3 pcs
evaporated milk 1/2 cup
sugar 1/2 cup
salt 1/4tsp
vanilla essence 1/4tsp
baking cups 6pcs
White fungus 1pc(soaked in water)
eggs 3 pcs
evaporated milk 1/2 cup
sugar 1/2 cup
salt 1/4tsp
vanilla essence 1/4tsp
baking cups 6pcs
Method
Soak white fungus in water until it softens.Remove from water and pat until very dry. Cut into small pieces and reserve for later use.
Defrost shortcrust pastry, and roll out into a 3mm thick sheet. Place on baking cups and slightly press towards the cup.
Beat eggs andbeat in milk,sugar,sal and vanilla essence.Fill baking cups with egg mixture until 70% full. Place white fungus into cups to no more higher than 90% full.
Bake in preheated 180C oven and bake for 4 mins until egg sets, and turn to lo heat (50C) and continue to bake until tartlet is golden brown in colour.
Defrost shortcrust pastry, and roll out into a 3mm thick sheet. Place on baking cups and slightly press towards the cup.
Beat eggs andbeat in milk,sugar,sal and vanilla essence.Fill baking cups with egg mixture until 70% full. Place white fungus into cups to no more higher than 90% full.
Bake in preheated 180C oven and bake for 4 mins until egg sets, and turn to lo heat (50C) and continue to bake until tartlet is golden brown in colour.
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