Chinese egg tart

Chinese Egg Tart

(Makes about 12)

Pastry:
143g butter
1/2 egg
70g icing sugar
200g plain flour

Egg filling:
70g sugar
150ml water
2 eggs
40ml full evaporated milk

Method:
1. Mix all the pastry ingredients into dough in a big bowl.
2. Then spread some flour on the worktop and knead till everything is combined
3. Refrigerate the dough for 20 mins or until it is a workable state.
4. Boil the water and sugar in medium heat. No need to stir.
5. When the dough is ready, press the pastry into the mould. Press with tho thumbs or any other ways is comfortable for you. Tidy up the edges with your index finger, the edges should be slightly higher then the tin. Use a fork to poke some holes in the pastry so it won't rise.
6. After the sugar water has cooled completely, mix in the milk and eggs.
7. Sift the mixture.
8. Pour the filling into the tarts till it is 80% full.
9. Bake at 200C for about 15-20 mins on the middle rack.
10. use a toothpick to see if it is cooked. If it stands then your can take them out to cool, if not then cake for another 5 mins.
11. Let it cool down and take out of tin later.

 Have fun baking!!

Jollycat