CANTONESE EGG TARTS

CANTONESE EGG TARTS
source from  :   Christine's Recipes ; thanks...




Ingredients for crust :

200  gm  plain flour
  25  gm  cake flour
125  gm  butter
  55  gm  icing sugar
    1  large egg  -  whisked
A dash of vanilla extract
Few drops food colouring of your choice


Ingredients for custard :

    2  eggs  grade A/B
  70  gm  caster sugar
150  gm  hot water
  75  gm  evaporated milk
 1/2  tsp  vanilla extract


Method :

1.  Crust  :  Place butter at room temperature until softened.  Cream butter and icing sugar until smooth and fluffy.

2.  Add in whisked egg, half at a time.  Add vanilla extract and mix well.

3.  Sift in both flours in two batches until ingredients combine well.  Add few drops food colouring of your choice (if using).  Knead into dough.

4.  Roll dough to a 1/2cm thickness.  Cut dough with a cookie cutter.  Line dough in the middle of tart tins, one by one.  Lightly press the dough with your thumbs.  Trim any excess dough.

5.  Custard :  Add sugar into hot water, mix well until completely dissolved.

6.  Whisk egg with evaporated milk and vanilla extract.  Pour in sugar water.  Mix well. 

7.  Sift egg mixture into a jug.  Carefully pour egg mixture into each tart shell.

8.  Preheat oven to 200'C.  Position rack in third of oven.  Bake tarts for 10-15 minutes until the edges are lightly brown.

9.  Lower the heat to 180'C.  Keep an eye on them.  Once you see the custard being puffed up a bit, pull the oven door open about 2-3 inches.  Bake for another 10-15 minutes until the custard is cooked through.  Just insert a toothpick into the custard.  If it stands on it's own, it's done...Enjoy !!!