Egg tarts and Pineapple fried rice

Another boredom in the kitchen and I decided to whip up something.
So technically I was that bored (somewhat) and when I was suppose to be studying instead. Tsk. So easily distracted.
Had a bit of a morning run this morning around my neighborhood and realized that after half hour of running aimlessly around, I was damn freaking bored!
Moving on, back home, just random thought decided to make egg tarts. Kind of craving for it since yesterday.

Didn't really take much picture of the process since this time I'm working alone, no photographer to help me take.
Plus buttery fingers.
Simple steps to make easy egg tarts, but of course not with the expectation that it will look like those awesome Cantonese or Portuguese kind. But enough for me to satisfy my cravings.

Super afraid that they wouldn't turn out nice.
Like it's been more than a year since I baked egg tarts and baking them again without any proper recipe is kind of a trial and error.
But hey, they passed!
A little brownish on the crust, but but but, the custard part at least look the part!

Last picture before I brought them inside to be cooled down, and the final taste test.
And and and...
DADDY LOVES THEM.
Like OMG, WTF. The past three baking and he didn't like any, so for him to enjoy this is a super big achievement for me.
Daddy's thumbs up achievement unlocked!
Okay lah, mainly also because it's egg tarts, that's why he enjoyed them. The previous ones were too sweet for his liking.

Let's see what I shall bake next that he would enjoy.
*brain storming*

Leftover custard that I just baked in a tin bowl. Too sweet for anyone's liking, although I did add less sugar already.
Thank goodness the egg tarts weren't that sweet.

Recipe:
For the crust;
1 1/4 cup flour
1/2 cup icing sugar
1/2 cup butter
1 egg
1 tsp vanilla essence

For the custard;
1 cup milk
7 tsp sugar
2 eggs
1 tsp vanilla essence

I mixed the butter and icing sugar together first, before I add the egg in and finally the vanilla essence. The flour was estimated to be about to be more than a cup. Slowly add the flour in until it forms a nice dough and divided into twelve portions.
That's when I make the crust using my muffin trays and put them in the oven for about 5 minutes at 175 degree.
In the meanwhile, I made the custard. Heat the milk over low heat and add the sugar. Once the sugar has melted, remove from heat and add the vanilla essence and egg. Do not whisk till frothy. I'm suppose to sieve the custard mixture before pouring them into the molds but I kind of couldn't be bothered.
Baked for another 20 minutes or until the toothpick is clean when you poke the tarts to death.

Took a half hour power nap before I had to cook another dish for lunch.
Mummy was curious to try my pineapple fried rice which I cooked a month back while she was off on holidays.
Wasn't sure how it would turn out the second time, but at least I had better practice with it.
Though then again, I wasn't entirely satisfied with the end result.
Here to high expectations.

Main thing I felt was the pineapple pieces were still too big despite me cutting it again into smaller pieces and I didn't have enough raisins.

Recipe:
Chopped, cubed onions
Chopped, cubed garlic
Dried prawns
2 eggs
Cooked, overnight rice
Pineapple, diced into super small pieces
Raisins
Cashew nuts
Chicken/pork floss
Random sauces for taste

I stir fried the garlic and onions first before I add the dried prawns in. Putting the ingredients at the side of the wok, I added my eggs and immediately scrambled them up. Stirring all the ingredients together, I then add my cashew nuts and my cooked rice. More stirring around in the wok, add random sauces for the taste (mainly light soy sauce, sesame oil, salt) before I threw in the pineapple and the raisins. More flipping around and finally they're done.
Chicken/pork floss are to be placed last on top.

P.S. These recipes that I'm sharing, I found some online, and modified them accordingly to how I think I want to cook them. So it's not exactly the recipe to follow exactly, but to adjust accordingly to your style as well. I'm just taking a lazy method to recipes.