Egg Tart

Ingredient

Pastry:

A flour 125g

milk powder 7.5g

sugar 30g

B butter(cold) 85g

C egg 20g

Filling:

A egg 240g

sugar 80g

salt 1g

B fresh milk 150g

water 80g

Method:

Pastry:

1. mix A, add in B

2. add in C and knead into dough, wrapped by cling wrap

3. keep in fridge for 1/2 hr

4. knead suitable size of dough and pressed in the greased tart cases.

5. trim the excess pastry and prick bottom of dough.

6. bake at 170 degree C for 10-15 mins.

7. Let cool.

Filling:

1. mix A. Add in B and shift

2. pour in the pastry and bake at 180 degree C for 18-20 mins.

Notes:

1. The sugar of the pastry can be reduced since the filling is sweet enough.

2. I love the soft texture of the filling. So keep and eye on the tart while u bake. Take it out of the oven once the filling turn into solid. Don't overbake.

3. During our first attempt, we didn't prebake the pastry. Yet it still come out right but just a bit too soft (for the pastry).

source: kitchen 70's