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Kangyou | 08-Feb-09 | Pie & Tart | (420 Reads)

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The pastry is overbaked ! Remember only bake 10 minutes and then pour the filling and continue to bake for another 10 minutes or till the filling is puffed up a little bit.

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Egg Tart Pastry

  • Flour 160g
  • Butter 85g
  • Icing Sugar 50g
  • Egg 1/2 no

Method:-

  1. Sift together the icing sugar and flour.
  2. Mix in butter with a fork or use fingers to rub butter into flour until it is in small crumbs.
  3. Stir in the egg and mix until the mixture forms a dough.
  4. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
  5. Divide the dough, press dough into tart moulds and cut off excess dough at the rim. 
  6. Bake in preheated oven at 175°C for 10 minutes.
  7. To prepare filling as below.

Filling :- 

  • 1 egg 
  • 65g Fresh Milk (warm)
  • 20g sugar
  1. Mix sugar and fresh milk, stir until sugar dissolved.
  2. Then add in egg and stir to mix, then strain the mixture twice. 
  3. Pour filling into pre-baked pastry moulds and bake for another 10 minutes or until the filling is puffed up a little bit.