Cantonese egg tart

My first two batches of egg tarts were a total failure until my classmate sent me this recipe, she told me it is the simplest and one of her favourite recipes.  And that I will surely succeed in only one attempt.  I was really excited and gave it a go right away.  It sure was,  thanks to Seok Ting!

But then,  sometimes saying it is easier than doing, laying the pastry onto the mould was quite tricky for a beginner like me. Also controlling the heat with the oven temperature was also another difficulty point. Anyway, I finally got it done, maybe it wasn't perfect enough but good enough for me.  I prefer this type because it doesn't use any lard ( not the flakey type) and we can have as many as we want. Moreover, it is fresh from the oven...

I always make double batches for this recipe.  You can heat it up and eat it the next day, it is good too. Of course, it is best to eat it right away when it's out from the oven.

                              Yummmm.....



Here's the recipe (" hei mama egg tart" ):

Ingredients ( for 20 tarts)

Pastry ingredients:
300g plain flour
2 tbsp custard powder
2 tbsp milk powder
1 tbsp sugar
1 egg
200g butter




Fillings ingredients:
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk


Mehtod:
1. Dissolve sugar in the boiling water. Set aside and let it cool completely.
2. Add in whisked eggs and evaporated milk, mix well.
3. Sieve the mixture 3 times and keep them in a teapot for later use.

Methods:

1.  Melt butter.
2.  Gather all dry ingredients and mix well.
3.  Add in melted butter and whisked egg.  Mix until just good to form a soft dough.
Note:  Over kneaded dough would results dry texture.
4. Wrap the dough and rest in fridge for later use.
5. Divide into 20 dough.  Mould into tart starting from the centre moving outward and keep turning the mould as you do the job.  When pressing dough onto the tart mould, try to raise the pastry a little higher building a wall around so to enable to gather more custard that way.
6.  Pour fillings mixture into the mould tart,  just about 90% filled.
7. Bake in pre-heated oven 180 deg, 20 minutes.