Egg tarts


Recipe adapted  from & Christine’s recipes
For the egg custard
1 cup icing sugar
3 cups all-purpose flour
225g butter
1 egg, beaten
For the crust
2/3 cup white sugar
1  1/2 cups water
9 eggs, beaten
1 cup evaporated milk
In a medium bowl, mix together the icing sugar and flour.
Mix in butter with a fork until it is in small crumbs.
Stir in the egg and vanilla until the mixture forms a dough.
Tip: The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
Roll out the dough to a 1/2 cm thickness.
Cut dough with tart tins.
Line dough in the middle of tart tins, one by one.
Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
Tip:While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell.
Preheat the oven to 230 degrees C.
Combine the white sugar and water in a medium saucepan, and bring to a boil.
Cook until the sugar is dissolved, remove from heat and cool to room temperature.
Strain the eggs through a sieve, and whisk into the sugar mixture.
Stir in the evaporated milk and vanilla.
Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Tip: Insert a toothpick into the custard. If it stands on its own, it’s done.
Makes 19.
Will SHE make it again?
YES but with MORE butter