Recipe - Egg Tarts

The Pastry:

200g plain flour

1 tsp milk powder

25g castor sugar 

1/2 egg yolk

130g cubed cold butter

Filling:

100g castor sugar

250ml hot water

1¾ tbsp milk powder

1/8 tsp salt

1/2 tsp vanilla essence

3 eggs

Preparation:

(1)  Beat the butter, castor sugar and egg yolk until creamy and then sift in the flour and milk into a pliable dough.  Cover the dough with cloth and leave it for about 20 minutes.

(2)  Roll out the pastry in between two sheets of parchment paper.  Stamp out circles of pastry according to the size of mould.  Line the patty tins with the pastry circles.

(3)  Trim off the excess of dough and prick the base of dough with a fork.  Bake the dough in preheated oven for 10-15 minutes at 160°C.  Remove and let cool.

(4)  For the filling, dissolve sugar in hot water.  Stir in milk powder and salt.  Leave to cool and then add vanilla essence.

(5)  Break eggs into a bowl and stir lightly.  Do not overbeat.

(6)  Pour the cooled mixture into the eggs.  Mix well and then strain into measuring cup.

(7)  Pour the custard mixture into the pre-baked pastry until almost full.  Bake at 180°C for about 15 minutes or until filling is set.