Over quarantine, like everyone else, I took up baking. All over social media, I would see people posting about their latest sourdough bread. Wanting to stray away from what everyone else was baking, I decided to try baking egg tarts. I had always liked egg tarts. Although, when I was little, I was quite particular and only ate the filling, leaving the crust. I was weird. Anyways, as I grown up, egg tarts became a staple snack for me and I was never far from one as I lived close to an Asian American community where there were plenty of bakeries that served them.
The first time I made egg tarts, I remember the process to be quite complicated. you had to make the filling and the crust separately. You also had to freeze the dough and chill the filling overnight, making the even longer, in my opinion. That was the first time. Since then, I had made egg tarts countless times, and every time I make them, the process gets slightly easier. The recipe I use for my egg tarts are quite good, if I do say so myself. I would even get requests from my mom to make them occasionally for people.
Now that I have the capabilities of a ~kitchen~ now at college, I did not hold back on the egg tarts. Usually, when I make them, the yield for egg tarts is usually around 24. So, on Thursday night, I prepared everything in advance because it would take a while. I did not spare on the butter, coating the pastry with butter, making it even puffier. I think that the filling was not the best, I accidentally poured a bit too much vanilla and had to compensate by adding more cream too. The next day, while watching the first episodes of the highly anticipated drama, Squid Game with a couple of friends, we baked and filled the pastries together. It was quite enjoyable, I am now even considering a partnership in opening up a bakery. One day.
