Recipe: Egg Tarts
Pastry Ingredients:
----------------------
Top Flour 340g
Butter 115g
Margarine 115g
Fine Sugar 70g
Egg 1/2
Filling Ingredients: (Heat Up)
---------------------------------
Water 200g
Fresh Milk 100g
Sugar 80g
Eggs 3
Method:
----------
1) Work magarine, sugar and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.
2) Add in egg, one by one.
3) Continue kneading the dough.
4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8 inch or 3 to 4mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3 inches in diameter.
Fit circles into the grease tart pan.
5) For the filling: Heat the milk and water. Add in sugar to dissolve. Lightly beat the eggs, taking care not to produce any air bubbles.
6) Pour the filling into the tart shells. Bake at 180 deg C about 35 mins until the custard is cooked and a toothpick inserted in the middle comes out clean.
7) Leave it to cool and serve.
----------------------
Top Flour 340g
Butter 115g
Margarine 115g
Fine Sugar 70g
Egg 1/2
Filling Ingredients: (Heat Up)
---------------------------------
Water 200g
Fresh Milk 100g
Sugar 80g
Eggs 3
Method:
----------
1) Work magarine, sugar and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.
2) Add in egg, one by one.
3) Continue kneading the dough.
4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8 inch or 3 to 4mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3 inches in diameter.
Fit circles into the grease tart pan.
5) For the filling: Heat the milk and water. Add in sugar to dissolve. Lightly beat the eggs, taking care not to produce any air bubbles.
6) Pour the filling into the tart shells. Bake at 180 deg C about 35 mins until the custard is cooked and a toothpick inserted in the middle comes out clean.
7) Leave it to cool and serve.
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