Egg Tarts
This is my chinese egg tarts recipe.I think this is a more better one as the crust are more yummy,not so sweet,even the fillings are more firm and not sweet.Egg tarts are children's favourites.My second son is an egg tarts lover.He loves egg tarts so much and he ate the most whenever I baked.I always make double.
Crust:
50g butter
50g shortening
80g icing sugar
1 tsp salt
50g beaten egg
200g cake flour
1/4 tsp baking powder
Egg filling:
4-5 tbsps sugar
1/2 cup water
3 eggs
1/2 tsp vanilla extract
1/3 cup evaporated milk(can be substitute with full cream milk)
Method for the crust:
1.Sift cake flour and baking powder together.
2.Beat butter,shortening,icing sugar and salt together till creamy and fluffy.Gradually add in beaten egg and mix well.
3.Add in flour mixture and combine to form dough.Cover with plastic wrap and set aside for about 30 minutes.
4.Roll out the dough till about 3mm thickness.Cut into round shape and press on the tart shell.keep in the fridge for about 1 hour.
Egg filling:
Combine the water and sugar in a medium saucepan till sugar is dissolved.Cool.Strain the eggs through a sieve and whisk into the sugar mixtureStir in the evaporated milk and vanilla.Strain the fillings through a sieve and fill the tart shells.
Bake in a preheated oven at 160°C for about 20-25 minutes.
