Buttery crusts with fragrant, wobbly egg custard. These are our love especially Zann’s. Whenever we pass by the bakery shop, she always asks for some egg tarts. I decided to bake some although I am very tired today.
Pastry
plain flour 300g
custard powder 2 tbsp
milk powder 2 tbsp
sugar 1tbsp
egg 1
butter 200g
Egg custard
sugar 120g
water 350g
eggs 5, beaten lightly
evaporated milk 100g ( I used skimmed milk)
Prepare the egg custard
Heat up the water and sugar until the sugar dissolves. Leave to cool. Add in the beaten eggs and milk. Mix well. Sieve and set aside.
Prepare the pastry
Cut cold butter into small cubes. Combine flour, custard powder, milk powder. Mix well. Rub in the cold butter. Add sugar and mix well. Add in the beaten egg to form a soft dough. (Do not knead) Refrigerate for 20mins to firm it up. Weigh the dough each 25g each, and shape them into the tart mould. Fill the tarts with the fillings until 90%.
Bake in preheated oven at 180d for 20mins.
Recipe adapted from Hei Mama
cendrinebakes.wordpress.com 