Egg Tart 牛油蛋塔

Egg Tart  牛油蛋塔

Ingredient 

A) Pastry

115g - Medium Flour 

65g   - Butter

1/2    - Egg (B size)

23g   - Castor Sugar

B) Filling

1.5     -Egg (B size)

110ml -Hot Water

58ml   -Milk/Soya Milk/Evaporated milk

50g     -Castor Sugar

Direction

Pastry

Step1 : Beat the Butter & Sugar.

Step2 : Add 1/2 egg mix well.

Step3 : Add flour and press the mixture together and form a dough (You can use mixer or hand for this step)

Step4 : Wrap the dough and put into fridge for 30mins.

Step5: After 30mins, cut the dough to 9 piece (26g per piece) and roll it like a ball.

Step6: Press the dough into the tart cases and shape it.

Step7: Bake the pastry in oven 150'c for 20mins.

Custard Filling

Step1: Dissolved the sugar in hot water.

Step2: Whisk the Eggs and add into the sugar water.

Step3: Add in Milk and stir until it combine together.

Step4: Sift the Egg mixture for 2-3 times to achieve smooth egg texture.

Pour the custard filling into the tart shells and bake 150'c for 20mins.