Egg Tart Recipe Without Oven | Egg Custard Pie | Rice Cooker Baking

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This recipe is delicious and super easy with no fuss preparation. The hardest part is making the crust! I tested layered crust and other store bought dough and it did not work well in the rice cooker; as it puffs up during baking. So, this crust is really easy and stays flat during baking.

EASY RICE COOKER CAKE RECIPES: Egg Tart Recipe Without Oven | Egg Custard Pie | Rice Cooker Baking

INGREDIENTS:

CRUST:
• 3/4 cup (105g) ALL PURPOSE FLOUR
• 1/8 tsp SALT
• 1 tbsp (7g) POWDERED SUGAR (icing sugar)
• 1/4 cup (62g) UNSALTED BUTTER
• 1/4 tsp VANILLA EXTRACT
• 1 tbsp (15g) MILK

FILLING:
• 2 WHOLE EGGS (see notes)
• 2 EGG YOLKS (see notes)
• 4 tbsp (50g) SUGAR
• 1/3 cup (80ml) MILK (see notes)
• 1/3 cup (80ml) WHIPPING CREAM
• 1/2 tsp (2g) VANILLA EXTRACT
• 1/8 tsp CINNAMON (optional topping

NOTES:
If you like your custard more soft and not too firm, use only two whole eggs and increase your milk to 1/2 cup (125ml). Or if you want a super rich tasting custard, use 4 yolks and no whole eggs; keeping the milk the same. If you do not have whipping cream or heavy cream, use a heavier milk; such as evaporated milk or coconut milk.

HOW TO:
1. Mix crust ingredients together with your hand until no more white flour then shape into a ball
2. Criss-crossed two or three sheets of parchment paper on flat a surface and flatten dough to a 9 in. or 23 cm diameter (or something that is slightly bigger than your rice cooker base). The sides should go up about 1 inch or 2.5 cm high. Carefully transfer the dough into the pot and center it as much as possible. Then press the dough onto the bottom on the outter edges and up the sides. Set it a side
3. Mix all filling ingredients with a hand whisk or electric beater for about 2-3 minutes
4. Strain the filling mixture through a fine mesh sieve into the rice cooker pot, making sure to not go outside of the crust. NOTE: The straining is to remove any large chunks for a smooth custard and it's optional
5. Sprinkle a pinch or two of cinnamon or nutmeg on top if you desire (it gives a nice color and smells wonderful
6. Bake for 2 bake cycles (1 hr). Tart is done when custard is firm to the touch. Rice cooker varies so bake another cycle if needed. If you want a darker crust, bake one more cycle with lid open and remove after 10 min
7. Let it cool in the pot for 20-30 minutes then remove it by lifting the parchment papers up and out. Be very careful and slow on this step. Now Enjoy!

OVEN BAKING:
1. Pre-heat oven to 400F (200C)
2. Bake in 9 inch pan or cupcake pan. Brush a light coat of butter on pan first, then lay flatten dough onto it, smoothing bottom and tucking longer edges. If using cupcake pan, cut dough into equal pieces for your pan, then flatten into circle and press into pan. Fill only 3/4 full of custard to prevent overflow during baking
3. Bake 25-35 minutes for 9 inch pan or 15-20 minutes in cupcake pan. Ovens varied so check and bake longer as needed

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