Egg Tart
Pastry:
100g butter
40g icing sugar (sifted)
180g superfine flour (sifted)
1/2 beaten egg
1/4tsp vanilla essence
Filling:
3 eggs, light beaten
80g granulated sugar
240ml water
40ml evaporated (ideal) milk
1/4tsp vanilla essence
METHOD:
To prepare pastry:
Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.
Add in flour. Mix well until a non-sticky dough is formed.
Chill pastry dough for about 2 hours.
To prepare filling:
Dissolve sugar in boiling water. Set aside to cool.
When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.
To prepare egg tarts:
Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.
Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.
Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.
NOTES:
Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.
It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only.
Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.
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