Egg Tarts

Ingredients (Crust)

  • 180g Top Flour
  • 100g Butter
  • 1 Egg Yoke
  • A pinch of Salt
  • 120ml Iced Water

Ingredients (Custard)

  • 4 Eggs
  • 100g Sugar
  • 120ml Evaporated Milk
  • 60ml Hot Water

Directions (Crust)

  • Put Flour and Butter into a mixing bowl
  • Add Egg Yolk, Iced Water and Salt and stir them thoroughly to form a dough
  • Put the dough into a powdered bag and keep it refrigerated for an hour
  • After 1 hour, powder the table top with some flour.
  • Roll the dough flat then fold it into half. Repeat this for 3 times.
  • Roll the dough flat and thinly and slightly grease the tart container
  • Cut the size you want and lay it onto the tart container

Directions (Custard)

  • Add Sugar into Hot Water to make sugar syrup. Set aside to cool.
  • Beat the Eggs (Do not whip it!!) and stir in the Evaporated Milk and Sugar Syrup
  • Strain the egg mixture with a strainer

Final Directions

  • Fill the tart container ¾ full
  • Bake the Egg Tarts at 160°c for 25 minutes until the custard solidify


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