This rich and buttery Egg Tart are filled with a delicious custard filling made with egg, fresh milk & sugar that make the perfect afternoon treat. 

Egg Tart

Make: 20 – 25 tartlets (3 inch wide, 1 1/2 inch deep tart mould)

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Ingredients:

Pastry:

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• Plain flour – 280 grams
• Icing sugar – 2 tablespoons
• Butter – 150 grams
• Egg yolk – 2 egg yolks
• Egg white – 1 egg white

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Egg custard:

• Castor sugar – 110 grams
• Hot water – 150 grams
• Egg – 4 eggs
• Fresh milk – 250ml
• Vanilla extract – 1/2 teaspoon
• Fine salt – 1/4 teaspoon

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Instructions:

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To make pastry

1. Cream the butter with icing sugar until the mixture is smooth and light in color.

2. Add in egg yolks & egg white, whisk in slowly. Then add in vanilla extract, mix well.

3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, make sure all ingredients combine well.

4. Using hand, press the mixture together and form a ball. Slowly give it a few knead.

5. Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.   

6. Roll out the pastry to a 1/2 cm thickness. Cut pastry with a cookie cutter.

7. Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould.

8. Refrigerate for about 30 minutes.

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To make egg custard

1. Preheat the oven to 180C (350F).

2. Add sugar into hot water, mix until completely dissolve.

3. Whisk egg with fresh milk and pour in sugar water and mix well.

4. Sift egg mixture and carefully pour egg mixture into each of the tartlet shell.

5. Bake for 25 minutes until the edges are lightly brown and custard is cooked through.

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