Over the weekend, I bought some fresh rhubarb with the intention of making a tart but never got around to it until yesterday night. It would appear that I had forgotten my wedding anniversary…and so did Nil. In fact, he was the one who reminded me. Blame it on the hoohah with the move, packing, work and assignments like college flags.
Unlike the previous tarts I made before where I would blind bake the pastry before pouring in the filling, this time I skipped the blind bake and just baked everything together. I had always had problems with having too little filling as was the case when I made a lemon tart for Nil the last time so I prepared more…a whole lot more. After one 8 inch substantially-looking rhubarb tart, I still had enough pastry and filling for some egg tarts so out came my muffin pans from IKEA and in popped some egg tarts for the oven. About 30 minutes later, I got some really yummy egg tarts – not too sweet, custardy enough and just delish. The added mascarpone gave it a smooth, silky and very creamy touch.
One great thing – these tarts are awesome when served and eaten warm or fresh from the oven!
Custardy Egg Tarts
About 1.5 cups of all purpose white flour (adjust according to amount of butter used – crumbs should be pale yellow; the shade of butter when ready)
Less than 150 gms of butter
Some demerera/brown sugar (about 1 heaped tablespoon)
Some iced water
1-2 tbsp demerera/brown sugar
100 gms mascarpone
Approx 500 ml whipped cream
4 medium-large eggs
- Prepare the pastry by mixing (A). Preheat the oven to 190 C and butter a muffin pan. Roll out the pastry to the appropriate size and place in the fridge to rest.
- Mix (B) in a bowl until smooth.
- Sprinkle some brown sugar onto each respective pastry mould before pouring in the filling.
- Bake for about 30 minutes or until golden brown and allow the tarts to cool in the pan. Serve warm as is.