EGG TARTS

PASTRY CRUST:

230gm Unsalted Butter
80gm Icing Sugar
330gm All Purpose Flour
1 Egg Yolk
1tsp Vanilla Extract 

Method:

1. Rub cold butter with flour and icing sugar with our finger until crumbly.
2. Add in add in beaten egg yolk andvanilla extract, mix to form a smooth dough.
3. Transfer dough into cling wrap and chill in the fridge for an hour.
4. After an hour, mould the dough into individual egg tart mould and trim the edges.


Eggs Filling :

300ml Hot Boiling Water 
90g Fine Sugar
4 eggs (60gm each)

80ml Evaporated Milk 
1/2tsp Vanilla Extract 

Method:

1. Heat up water with sugar on low heat.
2. Once sugar is dissolved remove from heat immediately. Set aside to cool 
3. In a bowl, lightly beat the eggs with vanilla extract. Add egg mixture into the sugar syrup together with evaporated milk and whisk to combine.

3. Sieve egg mixture twice.
4. Pour egg mixture into the mould egg tarts shell about 3/4 full.

and bake in at 190deg for 15mins, until the edges are light golden brown. 
5. When the egg is cooked, the center will rise slightly.

6. Leave the tarts in the oven to set for 5mins to allow the egg to set and firmed before remove from oven. 
6. As every oven is different, do keep an eye on the tarts.
7. Remove from oven and cool on a rack. The filling will firm up slightly and the surface is shiny.
8. Serve hot and enjoy.

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