Total Steps
5
Ingredients
11
Tools Needed
5
Ingredients
- 250 gram cold butter, cubed
- 50 gram icing sugar
- 1 egg yolk
- 360 gram plain flour
- 2 tablespoons custard powder
- 310 ml hot water
- 230 gram castor sugar
- 1 tablespoon evaporated milk
- 1 teaspoon salt
- 1 teaspoon vanilla essence
- 6 eggs
Instructions
Step 1
Method:Combine butter, sugar and egg yolk in a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl and <a href="/technique/3CYMY2D7/beat">beat</a> until creamy. Add in sifted flour and custard powder and combine until the dough <a href="/technique/B52FHCF2/turn">turns</a> pliable. Set aside for half an hour.
Step 2
Put dough in between two plastic sheets and <a href="/technique/LTNN8R88/roll">roll</a> out to about 3 - 4mm thickness. Use a pastry cutter to <a href="/technique/XZBDDD5G/cut">cut</a> out rounds from the sheet of pastry to fit aluminium foil tart moulds. Place the pastry rounds in the moulds, <a href="/technique/4NXSJQ3D/pressing">pressing</a> down the sides to make them fit evenly. <a href="/technique/45BJSPGG/prick">Prick</a> with a fork to ensure that the base remains flat after <a href="/technique/RNT367Z2/baking">baking</a>.
Step 3
For the filling, add sugar to the hot water. <a href="/technique/DRM2WPZ4/stir">Stir</a> well to <a href="/technique/PXKXVQTM/dissolve">dissolve</a> the sugar, then add in evaporated milk, <a href="/technique/DPSVTKVY/salt">salt</a> and essence, and <a href="/technique/7S3QCKWK/mix">mix</a>.
Step 4
Break eggs into a bowl and <a href="/technique/DRM2WPZ4/stir">stir</a> lightly with a fork (do not <a href="/technique/3CYMY2D7/beat">beat</a> until frothy). Pour the <a href="/technique/GZFHJC5K/cooled">cooled</a> sugar and milk mixture into the eggs, then <a href="/technique/KXN5X3J8/strain">strain</a> the mixture into a <a href="/technique/PPPKH5Q4/measuring">measuring</a> jug. Pour egg custard filling into the lined pastry tins and <a href="/technique/RNT367Z2/bake">bake</a> in a preheated oven at 180C for 5 minutes.
Step 5
Use a piece of foil to cover the shelf above the tarts to prevent the egg tart filling from <a href="/technique/D434P8MH/browning">browning</a> too fast. Continue to <a href="/technique/RNT367Z2/bake">bake</a> for 25 - 30 minutes until the custard is set.