EGG TART RECIPE
Ingredients:
Butter Pastry
- 140g butter
- 1/2 beaten egg
- 70g icing sugar
- 200g plain flour
Egg Filling
- 140g sugar
- 300ml water
- 4 eggs
- 80ml full cream evaporated milk
PROCEDURE:
- Mix and knead ingredients into a dough. Spread some flour into your working area and knead it there. Keep kneading until everything is mixed. Refrigerate the dough for 20 minutes or until it is in a workable state.
- Boil the water and sugar. There is no need to stir it. Leave the sugar water to cool.
- When the dough is ready..Press the pastry into the molds. Press it with your two thumbs. Tidy up the edges with your index fingers. The edges should be slightly higher than the tin.
- After the sugar water has completely cooled down..Mix the milk and eggs into the sugar water.
- Sift the mixture.
- Pour the egg filling into the tarts. 80% full and bake immediately.
- Bake at 200C for 15 to 20 mins.
- Place the egg tarts at the middle of the rack when baking. The egg tarts are ready when a toothpick can stand upright. Let the egg tarts cool down a bit.
- Take the tarts out of the tins. They should come out easily.
For more information and tips, check out this video @ http://www.youtube.com/watch?v=OA1N6dA_dlY
Credits to DessertzHouse.
