HAPPY CHINESE NEW YEAR (year of the Horse) 2014!!

CANTONESE EGG TART
Source  :  Christine Recipes - FB



Crust Pastry :

225  gm   plain flour
125  gm   butter
  55  gm   icing sugar
    1  egg, whisked
a dash of vanilla extract


Custard Filling :

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


Making crust :  Cream butter and sugar until smooth, fluffy and light in colour.  Add in egg, half at a time.  Add vanilla, mix well.  Sift in flour in two batches with a spatula and make sure all ingredients combine well.  Roll dough into 1/2cm thickness, press  with a cookie cutter that is just a bit smaller than the tart tin.  Line the dough into the tart tin in the middle.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Trim away any excess dough.  Set aside.

Making custard :  Add sugar into hot water, mix until completely dissolved.  Whisk egg with evaporated milk.  Pour in sugar water.  Mix well.  Sift egg mixture to get rid any foam into a teapot.  Carefully pour into each tart shell.
     Preheat oven to 200'C.  Position rack in lower third of oven.  Bake tarts for 10-15 minutes until the edges are lightly brown.  Lower the heat to 180'C.  Once the custard being puffed up a bit, pull the oven door open about 2 to 3 inches.  Bake for another 10-15 minutes more.