Durian Egg Tart . 榴莲蛋挞

 Durian fever is still not over yet. There is still a few boxes of stock durian flesh in my freezer..:p  When i saw this(Durian egg tarts) in Wendy and Vivian's blog my finger goes wiggling and i done it. I made this lovely and yummy durian egg tarts. Egg tart use to be my favourite. I like to have my egg tart loaded with filling ...:p
This is 2 in 1 (durian in egg tart) if you like egg tart and you love durian you will love this Durian Egg Tart.
I make half of this recipe..and regretted that i did :p The next time i make i will make a full recipe..:D

榴莲还在飘香, 榴莲高烧还没退呢!!

在Wendy 和 Vivian的部落格看到这个榴莲蛋挞,就很好奇会是怎样的味道!!!

我们家啊!! 超爱蛋挞, 尤其是挞馅多多的吃的很爽快. 这个榴莲蛋挞像是2合1.

有蛋挞又有榴莲呢!! 你会不会也很爱呢!!

看看是不是皮香馅滑的感觉呢??  :p

The filling is just nice. It is smooth, soft and full of durian fragrance. 
挞馅口非常好. 滑的来又柔软还充满榴莲香. :D

The crust is very buttery. It is lightly brown at the bottom and you can easily remove the tart from the tart pan. This is one of the best part i love very much. I must thank Wendy for sharing such a wonderful recipe.
挞皮很香带点酥. 挞皮的底部烤的金黄,还很好脱模. 好脱模. 
我可要非常谢谢Wendy的这个超棒的食谱.

Durian Egg Tarts

Recipe: WendyinKK

my notes in blue

Crust:

250 gm softened butter ( i used golden churn)

1 egg

2 Tbsb caster sugar

400 gm all purpose flour

Filing:

500 gm durian flesh, only

500 gm water

7 eggs (grade B)

250 gm sugar (amount depends on durian)

250 gm milk 

1 very small pinch salt

To do:

1. With a mixing spoon, mix butter with sugar and egg until it comes together and turns creamy. Try not to incorporate air by whisking. Add in the flour mix until a dough forms.

2. Bring the dough together to form a lump. Cover and let the dough rest for 30 minutes.

3. Roll out dough into 6-7mm thick. Cut with a 3.5 inch round cutter. Place dough disk into a fluted egg tart pan and press the dough to form.

4.

Chill the formed tart crust dough until they are firm. (Do this the day before)

5. In a saucepan, put water and durian flesh and bring it to a boil on medium heat, stirring all the time. The flesh will melt away, leaving behing the fibers. Stain it. Leave to cool.

6. Mix eggs with salt and sugar (try not to incorporate air). Add in milk. Combine with cooled strained durian paste. Strain the whole custard mixture.

7. Preheat oven to 190c (170c fan)

8. Remove crusts from the fridge and place them on a baking tray. Pour the custard filling until it's almost to the rim.

9. Bake it for 25 minutes until the surface of the tart sets. (If you made smaller tarts, it will need a shorter time)

10. Leave it to cool down to warm and remove from the tart pan.

**Wendy's note: She have got 22 pieces of tarts with 1 tbsp of extra custard. How many pieces and how much filings is needed all depends on your technique on shaping the crust. 

Disposable ones might give you 26-30 pieces.

*I make half of the recipe. i have got 16 pieces with just enough filling. I added extra 50gm of durian flesh into the filling.

My tart pan size is 6.5cm top and bottom is 4.5cm.

I am submitting this post to Malaysia Food Fest Pahang Month hosted by Wendy of Table for 2....or More