Egg Tarts

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Ingredients

Crust

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Egg Custard filling

• 3 Eggs
• 80g Caster Sugar
• 70ml Milk (I use Fresh Milk)
• 230ml Water

Procedure>

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

Notes

• I rolled the 20g dough into a ball and flatten it before put it into the mould.