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

Blueberry Cheese Tart

Ingredient

Pastry:

A flour 125g

milk powder 7.5g

sugar 30g

B butter(cold) 85g

C egg 20g

Filling:

cream cheese 150g

castor sugar 30g

egg 1/2

lemon juice 1/4 tsp

fresh cream(whipped) 60g

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.beat cheese and sugar, add in egg and beat

2. mix in lemon juice and fresh cream.

3. fill the cheese mixture into the pastry and bake at 160-170 degree C for 10 mins.

4. let cool and remove from cases.

5. put in fridge for 3 hrs.

Source:

kitchen 70's and moon