To borrow Dicken’s famous line, ‘It was the best of times, it was the worst of times’. That’s exactly how I remember high school. Some of my closest friends have been with me since that time. So many of the experiences were truly cherished moments - unforgettable because they marked the first of many. Like the first time I had to compere in Malay (not exactly a language I was proficient in!) and climbing over school fences and bounding over drains just to avoid capture for being late for school. Yes, those were the times when I was nimble and lithe. I bet I could still do it now. However, a trampoline or a ladder might help ensure that no serious repair works need to be done on the fence once I’ve scaled it.

Then there were painful tear wrenching heart stopping bombardment of assignments, handed out one after the other and sometimes all together, depending on the time of year and the mood of the tutors. And of course the exams. We used to tell ourselves that the ‘A’ levels was akin to getting across the  North Korean DMZ. The horror, the horror! So of course, when you can afford to gorge yourself silly during break time on creamy smooth Chinese Egg Tarts, you would. And that’s exactly what I did.Chinese Egg Tarts are synonymous to an escape. And I have never felt more glee in successfully re-creating my escape in my own kitchen and sharing the joy around with my family.

Ingredients: (Original Recipe from here)

Crust:

225g flour
125g butter (room temperature)
55g icing sugar
1 egg, beaten
1/2 tsp vanilla extract

Custard:
3 eggs
130g sugar
225g hot water
85g evaporated milk
1/2 tsp vanilla extract

Method:

1. Pre-heat oven to 400F.
2. Cream butter and sugar until light and fluffy.



3. Add in the egg, half at a time. Then add the vanilla extract and beat well.



4. Sift in half the flour, beat well, then add the rest. Mix well, scraping the sides once or twice until well incorporated.



5. Bring the mixture together and knead the dough a little until it comes together.



6. Roll out the dough to 1/2in thickness. Cut the dough out so that it is slightly smaller than the diameter of the mold.

Here’s a short video. Some things are easier explained in action.

7. Roll this dough out a little more so that it can nicely sit into the mold. Gently press the dough disc into the mold and around the sides. Set aside.



8. Add hot water into the sugar. Stir until dissolved.
9. Beat eggs & add to evaporated milk. Mix well.
10. Add the egg mixture into the sugar mixture. Then add the vanilla extract and stir to mix well.



11. Sieve the egg mixture.



12. Pour the sieved mixture almost to the brim of the tart shells.



13. Place the tarts into the oven (lowest rack) for about 10 minutes or until the edges turn slightly brown.
14. Then reduce the oven temperature to 350F and continue to bake until the custard starts to puff up.



15. Then open the oven door about 2 inches and continue to bake for another 10min or until the custard is done. Test by inserting a toothpick. If it stands upright the custard if ready.



16. Serve warm or chilled.