Egg Tarts

My family most favorite tart that I have to learn to make it.

Tart shells
from Aunty Yochana

INGREDIENTS
125 gm. Butter – chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

METHOD
1. For pate sucree: beat butter and icing sugar till wellmixed.
2. Add in white and yolk and mix.
3. Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
4. Bake the tart shell till half-cooked. (Note from Aunty Yochana: Half baked should be around 10 mins at 175C. I didn’t put the timing cos everybody’s oven is different. Judge yourself and see that it’s like puff up slightly and turned white.)

Egg Custard Recipe
from Christine’s Recipes

INGREDIENTS
3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract

METHOD
1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water and add in the vanilla extract. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Finally, preheat the oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.