Chinese Eggtarts

One of my favourite desserts since childhood is the Chinese eggtart. I love it best when they come just out of the oven at dim sum restaurants but failing that option, I always go for the Tong Kee ones. So as a real eggtart fan, I was somewhat sceptical when mum said she was going to make her own.

The batch that you see below was part of her first attempt. The base that she used was not the flaky one but the harder dough variety. These just came out of the oven.

After this, she prepared the egg filling, I think with egg (duh), sugar and milk. The filling was then added to the bases and baked again. And the finished product:

I registered my vote by chomping up two at one ago and bringing one to work the next day. Pass with distinction.

Blueberry Cheese Tart

At the time of writing, she is baking a batch of blueberry cheese tarts. These tarts are actually rather a lot of work and sometimes I help her with them.

1. She first makes the dough from flour, butter, egg and sugar. Then, she painstakingly weighs up little lumps which are then pressed into the base mould. The base is then baked, removed from the mould and cooled overnight.

2. The next day she makes the cheese filling, pours it into the base moulds, adds a spoonful of blueberry on top, makes a swirl pattern with a mini stick and shoves them back into the oven.

3. The finished product. Yumms...