Egg Tarts

Egg Tart.jpg
Egg Tart 1.jpg

For Pastry
140 g plain flour
1 tbsp icing sugar
1 egg yolk
1/2 egg white
75 g salted butter

1) Cream butter, icing sugar, egg yolk and egg white using hand mixer till light and creamy. Add in sieved flour and mix well with a spatula.
2) Once it is well combined, using hand, press the mixture together to form a dough and give a knead (do not over knead the dough). Wrap with a cling wrap and rest it fridge for 30 minutes. Take it out and cut into 6 equal portions (38 g each). Roll individual dough into a ball. Using both palm, press the pastry ball in a flat piece and line dough in the middle of tart mould, lightly press the dough into the mould. Refrigerate the tart cases for 30 minutes.

For Fillings
75 g castor sugar
75 ml hot water
2 whole eggs
125 ml fresh milk
1/2 tsp vanilla essence
pinch of salt

1) Add sugar to hot water, stir till sugar dissolved. Set aside to cool.
2) Beat egg with milk, vanilla essence and salt. Pour to sugar water, mix well. Sieve egg mixture 2 times to achieve smooth texture.
3) Carefully pour egg mixture into each tart shell and bake for 25-30 minutes at 180 C with fan ON.


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