I received a call from my sister yesterday afternoon telling me that my niece would like to eat Egg Tart. So, being a nice auntie, I decided to bake for her. 
I grabbed the ingredients to make egg tart from Guten Braun Ent on my way back from work and started to bake once I reached home.
It’s not difficult to bake egg tart but, somehow rather I can’t seems to understand why the egg always sinked after few hours I took out from the oven. Sigh!
I followed the recipe from Amy Beh as I found her recipe was easy to follow- Short and Direct.
210g Plain Flour and 1tsp milk powder
30g Icing Sugar
130g cold butter
1/2 Egg Yolk
Dough- Leave aside for 30 minutes
Pastry
Prebaked before pouring in the *custard mixture
Line up in baking tray. Baked for 20 minutes at 180 C
Wait..
Tadah..
Nice?
The below ingredients was use to prepare the custard mixture.
120g Castor Sugar
250ml Hot Water
1 3/4 tbsp Milk Powder
1/8 tsp salt
1 tsp Vinegar
1/2 tsp Vanilla Essence
3 eggs
Method:-
Dissolve sugar in hot water and stir in milk powder, vinegar and salt. Leave aside to cool, then add vanilla essence. Break egg into a bowl. Stire lightly. Pour the cold milk mixture into the egg and strain.
Phew…Luckily it turned out well after 3 hours of baking. Patricia? Is that the time you use to bake also huh? Ha ha..
Anyway, compare with my egg tart, the below Carrot Cake from Patricia’s Kitchen look much nicer.. Agreed?
I am still learning on how to make the cream so that maybe one day I am able to bake a real cake which is comparable with the cake shop. Ha ha..
Carrot Cake
Good.
The reason why your egg sink after a few hours, to my opinion is because you are using the eggs taken straight out from the fridge. Always use eggs with room temperatures when baking
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Jeong Yik, Thanks.. I will try again next time. Hey. I never know you know to bake.
Anyway, how s life? So long never see you already. 
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Thanks for the egg tart. Zhen likes to eat n she also share some with her friends.
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where is my egg tart?i want it too…
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Life has always been like that to me. Well, baking is my hobby. But then I don’t have very much resipe. Yeap, must been eon since I last saw you. Hope to see you and of course your egg tart.
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Miko, … patient.. patient.. I know you waited for one year to eat my butter cake.. Ha ha..
Jeong Yik, Yeah… I intend to bake Mini Tuna Quiche this wednesday.. Hope everything turn up well.. Haha. How often you bake? MUst be very good. Then you can become my sifu already..
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Become your sifu cannot lar. But we can share some thoughts and idea. Looking forward to see your mini tuna quiche
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