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Kangyou | 18-Feb-09 | Pie & Tart | (956 Reads)

This photo is taken by my eldest son .....I love it ! PicturePicturePicture

The above egg tart just out from oven...little "puffed up"....done!  Remove from oven !

PicturePicture


Egg Tart

Pastry

  • 125g Butter
  • 200g Superfine Flour
  • 1 no egg

Method:-

  1. Use finger to rub butter into flour till the mixture is crumbly, then add egg and mix to form a dough (do not over knead, otherwise pastry will create gluten and becomes tough).
  2. Chill pastry for 15 mins before rolling out.
  3. flatten the dough and use round cutter to cut out the shape, press into tart mould and cut off excess dough at the rim. Prick base with a fork. 
  4. Bake pastry in preheated oven at 175°C for 12 minutes (I've line the aluminium foil on top of the pastry). At the meantime, to prepare filling.

    Filling :-

    • Fresh Milk 130ml (warm)
    • Castor Sugar 40g
    • Egg 2 nos
    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 12 - 15 minutes or until the filling is puffed up a little bit.