About this recipe:Yummy Asian egg tarts! First, mix up a batch of shortcrust dough, then fill them with egg custard and bake.
Goh Mei Lee
2 cups plain flour
1 pinch salt
140g butter, diced
1/4 cup icing sugar
2 tablespoons (30ml) cold water
1 cup (250ml) water
3/4 cup caster sugar
6 tablespoons (90ml) evaporated milk
1/4 teaspoon vanilla extract
Directions Prep:40min › Cook:20min › Ready in:1hr
Preheat oven to 200 degrees C.
In a large bowl, mix flour and salt together. Blend in butter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
Divide dough in half. Roll each half out to 3mm thickness. Using a 8.5 centimetre round fluted cookie cutter, cut out 22 rounds. Press dough into lightly greased 7.5cm tart pans.
In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells and bake for 20 minutes, or until pastry is golden brown and filling is set.