Hong Kong Golden Egg Tarts

Haven't been making this Hong Kong Golden Egg Tarts for quite sometime.  Today is my girl last paper for this term so make this for her.

Recipe adapted from http://sg.openrice.com

Ingredients:(make 7 tarts)

110g plain flour

20g icing sugar

14g beaten egg

70g unsalted butter(cold from fridge)

1/4 tsp vanilla extract - I omit

Method:

1. Mix and knead butter, flour and icing sugar into breadcrumbs texture

2. Add egg and knead into dough. Wrap in cling wrap.

3. Refridgerate the dough for 20mins or till workable.

4. Weigh dough 30g and press into mould gently using thumbs.

5. Use fork gently poke holes onto base of pastry.

Ingredients for filling:

100g beaten eggs

40g sugar

110ml water

40ml evaporated milk - I used fresh milk

Method:

1. Boil water and sugar under low heat till sugar dissolve.  Cool to room temperature.

2. Add mill into syrup.  Beat eggs and add into mixture.

3. Sieve the mixture twice and pour into pastry 90% full.

4. Bake at preheated oven 160deg for 20 to 25mins. Tarts is ready when you poke toothpick into the egg filling and it can stand upright.