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Now that we’re gradually easing into a routine after the ‘Circuit Breaker’ period, regulations may no longer be as tight. But in Phase 1, most of the social distancing measures still hold true; that means a lot of us are essentially still working from home, be it every day or alternate days or team arrangements.
To stave off boredom and cabin fever, we’ll continue to bring you simple stay-home recipes so that you can pick up some new culinary tricks. Today, we’re trying out a crowd-favourite recipe that we found on @shermainexk’s Instagram post.
It’s easy, flaky, and super addictive—this Easy Air Fryer Egg Tarts recipe will have you lining your Tupperware with egg custard pastries for days.
Ingredients
- 2 eggs
- 38g of sugar
- 250ml of milk
- 4 frozen prata
Tools
- Fork
- Mixing bowl
- Sieve
- Knife
- Aluminium holder OR cupcake holder
Recipe Preparation
Preparation time: 10 minutes; Cooking time: 20 minutes
Feeds five to six
- Mix eggs with sugar and milk. Stir well.
- Sieve the mixture so that it’s smooth.
- Cut frozen prata into 4 pieces.
- Place a piece into aluminium holder or cupcake holder and poke holes with fork.
- Fill tart ¾ full.
- Put in air fryer for 20 minutes at 160°C.
- Remove when golden brown.
Recipe (In Pictures)
Step 1: Mix eggs with sugar and milk. Stir well.
Step 2: Sieve the mixture so that it’s smooth.
Step 3: Cut frozen prata into 4 pieces.
Step 4: Place a piece into aluminium holder or cupcake holder and poke holes with fork. Spread the prata piece so that it forms an approximate tart shell shape.
Step 5: Fill tart ¾ full. Make sure that the egg tart filling doesn’t overflow out of the prata tart shell.
Step 6: Put in the air fryer for 20 minutes at 160°C.
Step 7: Remove when golden brown.
I didn’t have the typical aluminium holders you’d find for these traditional egg tarts, so I had to make do with cupcake holders. One minor problem is that cupcake holders are a little deeper than the aluminium holders, so the prata tart shells didn’t manage to fill it completely.
I used brown sugar instead of regular white sugar, and the resulting egg tarts had a good amount of caramel smokiness to them.
Using frozen prata to replace the typical shortcrust tart shell is certainly a stroke of genius, because it reduces the preparation time by a lot.
If your egg tarts are a little wobbly after taking them out of the air fryer, I’d recommend popping them in for another 5 minutes. This recipe makes egg tarts that are closer in taste and texture to Portuguese egg tarts, with a flaky, crispy crust and smooth, egg custard centre.
Of course, it’s not going to be as fantastic as those from famous bakeries (think: Tong Heng), but it’s pretty darn good for a quick and easy snack. The recipe yields 16 egg tarts, so you can make a whole batch and share it with your family. Or, once you can visit your friends again, bring a few along as gifts.
If you have an air fryer at home, pick up a pack of frozen prata from the supermarket and try out this simple recipe. Share your experience with us!
Expected Damage: S$4 – S$5 per portion (makes 16 egg tarts)
