cupcakesordeath: Egg Tarts (Version 1.0)

Hello! It's been a while since my last entry. Work in the past week has been crazy. I've done the morning shift, the afternoon shift and also the SPLIT shift. Yes, this is where I spend the 1st 4 hours of the morning shift (0630-1030), go home (to supposedly get some rest) and then get back in the office again for the final 4 hours of the afternoon shift (1600-2000). It's awful yes, but I am thankful it's just for a fortnight.

Anyways, I went back to my hometown on Friday night and recuperated by making some fudge brownies and egg tarts. The brownies were fudge-tastic but the egg tarts, unfortunately were not so. But it's alright, this is where I learn and improve the next time.

You can get the recipe from these 2 fabulous sources, Nicole of bakingbites or Kuali. Mine was from Nicole's. I need to assure you that the recipe is perfectly fine but I think my method of execution wasn't.

Ok, let's do a post mortem on my tarts. Haha...sounds wrong.

Blunder no.1: Something's not right with the butter. Now I'm not putting the blame on the cow but the butter did taste rather different. Sure it wasn't expired but it wasn't fresh either. I suppose it's been sitting in the sundry shop's cooler display cabinet for some time before dad picked it up. Oh and I am pretty sure the butter's been keeping some sausages and vegetables company for a while too. Lesson learnt. Get good quality butter from a store that separates their dairies, meats and greens in proper sections.

Blunder no.2: Tart crust was too thick. I admit I wasn't patient enough when moulding the dough into the muffin pan. (Hey gimme a break, I woke up at 7am to make these babies and it was my first attempt at pastry dough). Lesson learnt. Have enough sleep OR use a rolling pin to flatten the dough and cut out using an upside down cup before fitting it in the muffin pan.