Pie Susu Bali (Indonesian Custard Tart)

We’re back again going around the world through food and this time we’re heading off to Indonesia! I’ve been seeing a huge amount of views coming in from Indonesia so I just wanted to say thank you and making this Pie Susu Bali is my way of doing that…so I hope I do it justice! I wanted to find an Indonesian recipe that didn't use too many hard-to-find ingredients (I’m not able to find pandan leaves in my local shop) but one that was still traditional to the country and culture and this custard tart seemed the best fit! It uses very simple ingredients and it's also really simple to make too! I’ve made a video putting it together so you can see each step but I’ll leave the full recipe down below as well. 

Serves 6-8

250g Plain Flour 
125g Butter, softened 
1 tbsp Granulated Sugar 
1 Egg

3 Egg Yolks 
1 Egg White 
200ml Sweetened Condensed Milk 
200ml Water, room temperature 
2 tsp Vanilla Extract 

  1. Preheat the oven to 170C/ 150 Fan/ Gas Mark 3 and grease a tart tin or high-edged small cake tin. 
  2. To start with, we’re going to make the crust. This is very straightforward, you could put the ingredients in a food processor but I just put all the crust ingredients into a bowl and used a wooden spoon to mix them together until you have a soft pastry ball. The pastry will be soft and should come together in your hands and it won't be sticky so there's no need for oil or extra flour. 
  3. Take half the pastry and begin to push it around the greased tart tin until it's around 1/2 a cm thick, using the other half of the pastry, push this around the sides to make the sides of your tart crust, make sure the two halves meet and push them together so they join and don’t split when baking. 
  4. Once your crust is ready in the tin, smooth it over with the back of a spoon and use a fork to prick the pastry (this will allow it to cook evenly), then set aside. 
  5. Now it’s on to the filling! Put all the filling ingredients into a bowl and whisk until it's come together into a golden-coloured mix. Pour this through a sieve at least two times to make sure it’s a smooth as possible then pour this into your tart crust, don’t let it overflow! 
  6. Bake in the oven until the filling is just set and the crust is golden brown and crispy.
  7. Leave to cool for 20 mins before taking out of the tin and enjoy! 

I love this dish! I think I did have the oven a bit high for the first 15 mins which meant it took on that darker, spotty top which wasn’t the idea, I promise! I had envisioned this mirror-clear tart topping that I could rest a few slices of mandarin on top and it would look totally professional, but this looks more real I guess! The filling is beautifully sweet and light and balances perfectly with the crispy, savoury crust. I have to be honest, I will be using the crust portion of the recipe for all of my tart recipes from now on because it tastes so good and the texture is amazing. When I first tasted this tart I realised I’d never actually eaten an egg tart before, my partner says it's great so I assume it’s worked out just right…? I really enjoyed making this and since starting the blog I've got really into trying and cooking Indonesian food, so I know this won't be my last attempt at this dish and I’ll certainly be making more Indonesian food in the future! 
I hope you appreciated my attempt at this dish and maybe one day I’ll be able to get to Bali and try this as it was meant to be but I hope I’ve inspired you to try something new, and to all my Indonesian readers; thank you and Selamat Makan!

P.S. ...I made a really stupid mistake in the process of making the filling, I added 3 EGG WHITES, not 3 EGG YOLKS!!!! Somehow I read my own notes wrong, so my custard tart is more wobbly than hopefully, yours will be, my partner tried to spur me on by saying I've created something new, but let's be honest, that's a pretty embarrassing mistake to make, haha! But I thought I should own up to it considering I'm all about being open and honest on here and sometimes you make stupid mistakes when you don't read things properly! 

H x