Do you ever get all soppy sentimental over certain foods? It may sound silly, but mine is simply with egg tarts. When I initially came to live in Paris, it was sometimes overwhelming trying to cope with the language. Everyone spoke so fast! As a lost Scottish chatterbox, I often felt dumbstruck following tongue-twisting euuh-ahh-oooh French lessons at Alliance Française. Antoine, who had the sweet tooth, would buy egg tarts frequently to cheer me up. They remain a sweet comfort whenever I’m feeling a bit numb dumb. Yes, even 20 years on, it still happens when my children now correct my French!
Just recently, I discovered a wonderful blog, Roti n Rice. Its author, Biren, was preparing fascinating recipes that were a mix of Asian dishes but somehow seemed familiar with Western influences. Biren was brought up in Malaysia and so was used to her family serving a mix of Chinese, Malay, and Indian cuisines. As she grew up, Western, Japanese, and other East Asian cuisines were thrown into the mix. Now Biren lives in Minnesota. What more can I say? Biren mixes the two cooking cultures of Roti (meaning bread in Malay, Hindi, and other South Asian languages) with rice and noodles.
I was delighted when Biren accepted to do a guest post for us today, to add to the egg yolk recipe series. What kind of twist would she do to an egg tart? Well hang on, folks; wait until you see how my humble studenty egg tart has been given the new dinner party treatment. Let me hand you over to Biren.
Greetings to all you Macaronivores! I am Biren of Roti n Rice and I am much honored to be here today, contributing to Le Blog’s new series on egg yolk recipes. First of all, I would like to thank my gracious host, Jill for the invitation and to congratulate her on “Mad About Macarons”. I have heard many good things about the book.
This new series on egg yolks is such a brilliant idea. It fills a niche in using up egg yolks, saving the whites for macarons. I have enjoyed the recipes from the other guest posts and look forward to more in the coming days.
Now, it is my turn to share a recipe with you that is reminiscent of the egg tart, a dim sum favorite. Instead of a pastry crust, I made an easy pressed graham cracker crust* filled with a mango custard. The custard is light and slightly tangy, contrasting beautifully with the crust. These tarts can be made ahead if you are having guests. Cover and leave to chill in the fridge until ready to be served. Enjoy!
(* Graham crackers may not be found outside of the US. Please substitute with Marie biscuits or Digestive biscuits. Ginger snaps would also work.)
Mango Egg Tarts
(makes 6 tarts)
Graham Cracker Crust
1¼ cups (140g) finely crushed Graham crackers (Marie biscuits, Digestive biscuits, or ginger snaps)
2 tbsp sugar
5 tbsp (70g) unsalted butter, melted
1 cup (240ml) mango puree
¾ cup (170ml) coconut milk
2 egg yolks
2 tbsp sugar
2 tbsp (30gm) butter
2 tbsp rice flour
Line a standard size muffin pan with 8 foil liners.
Graham Cracker Crust
Stir together crushed graham crackers, sugar and butter until well combined. Press mixture evenly onto the bottom and sides of lined muffin pan. Bake in a 350?F (180°C) oven for 8 minutes. In the mean time, work on the custard. When crust is ready, remove and cool on a rack. Leave oven on.