EGG TARTS WITH CRISPY BISCUIT CRUST
adapted from : mykitchen101en.com
makes : 15 pcs ~ 7 cm tart mould
Crust Ingredients :
95 gm butter (1/3 cup + 1 1/2 tablespoons)
35 gm margarine (2 1/2 tablespoons)
65 gm icing sugar/powdered sugar (1/2 cup)
1/8 tsp vanilla essence
2 1/2 tbps beated egg
265 gm plain flour (2 cups + 2 tablespoons)
2 tsp milk powder
Ingredients For Egg Custard :
60 gm fine sugar (5 tbps)
60 ml hot water (1/4 cup)
3 eggs (grade A/size : L)
60 ml evaporated milk (1/4 cup), room temperature
220 ml fresh milk (3/4 cup + 3 tbsps), room temperature
Directions :
Preparing The Biscuit Crust :
1. Combine butter, margarine, icing sugar and vanilla essence, beat over medium speed till light and fluffy.
2. Add in egg gradually, mix until well blended.
3. Sieve in flour and milk powder, mix well (add in some extra flour if the dough is too sticky).
4. Divide the dough into 15 portions (each about 35 gm), shaped into balls.
5. Preheat oven to 190'C/375'F.
6. Flatten the dough with palms, put into tart mould (7 cm), cover with a piece of cling wrap, top with a smaller tart mould (6.5 cm), press down to fill dough into the larger mould.
7. Press the bottom of the edges to make it higher, then smooth the top of the edges.
8. Bake in the preheated oven for about 15-16 minutes (rotate the tray once after 10 minutes), until just lightly browned. Remove from oven and set aside to cool down completely.
Preparing The Egg Custard Mixture :
1. Add hot water to sugar, stir until melted, set aside to cool.
2. Whisk eggs gently using a fork.
3. Add eggs and cooled sugar syrup to evaporated milk and fresh milk, mix until combined then sieve the egg custard mixture twice, set aside for later use.
Baking Egg Tarts :
1. Preheat oven to 180'C/355'F.
2. When the oven is ready preheated, fill the baked crusts with egg mixture.
3. Bake immediately for about 20-23 minutes. Switch off oven, let the tarts sit for another 10 minutes before removing from oven...
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