Egg Tarts

Egg tarts
Ingredients for the crust

200gm all purpose flour
50gm icing sugar
100gm cold salted butter
2 egg yolk
Method
1. Sift the flour and icing sugar into a large bowl. Add cold butter in and knead using your finger tips and
    until like bread crumbs
2. Add yolk into mixture and mix it with spatula until form a pilable dough smooth and round
3. Rest the dough for 30 mi utes at room temperature.

Then you can weigh dough at 20 to 30 gm depend on your mould and press into your mould and poke hole with a fork on the dough base
Then bake at preheated oven 180deg with fan mode on about 15 minutes or until brown. Then remove and let it cool completely then proceed with the filling.


Ingredients of filling
2 eggs
70 gm caster sugar
150 gm hot water
75 gm evaporated milk
1/2 tsp vanilla extract

Method making filling

Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk. Pour in sugar water. Mix well.
Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.


Method (baking tarts):
Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.