Egg Tart

This is also the recipe taken from the DJ's blog.
My col's wife already tried it and she said successful.

We are now siao ON. i gave her some double action baking powder and cocoa powder for the steam cake. In turn, she gave me some baking powder & custard powder. so we don't need to buy so much thing. usually, one bottle of any baking powder will not be used all.



Egg Tart

Egg Fillings
Ingredient A:
150g water
100g milk
120g sugar <-- reduce to 100g ½ tsp vinegar Ingredient B: 3 eggs ¼ tsp Vanilla oil Method: 1. Blend ingredient A together in a bowl till sugar dissolve 2. Mix in Ingredient B till well combined 3. Strain mixture for use later Note: This quantity makes 20 cups Sweet shortcrust pastry:
Ingredients A:
250g butter <-- reduce to 200g
50g icing powder (sieve)

Ingredients B: (mix)
50g eggs
¼ tsp Vanilla oil

Ingredients C: (sieve)
375g plain flour
25g custard powder
5g baking powder
¼ tsp salt

Method
1. Beat butter and icing powder in the mixer using medium speed
2. Add ingredients B in 2 separate additions and beat till creamy
3. Mix sieved Ingredients C using low speed to form dough, do not over mix
4. Chilled dough in the fridge for 30 mins
5. Roll dough to 3 mm thickness on a floured tabletop
6. Cut pastry into circles with a round cutter
7. Place round pastry on tarts mould, drop mould lightly a few times to let pastry sink into mould, then press to the rim to shape tarts, cutting off any excess pastry
8. Fill tart shell with filling till about 80% full
9. Bake in pre-heated oven at 180°C for approx. 25 mins till cooked, remove and cool


After-baking tot:
Recipe is good. the tarts are nice to eat. recommended.