There is something inviting about egg tart that makes it so desirable - that soft, smooth and sweet egg custard in a crispy buttery crust! Another version has the custard in a flaky crust. I still can't decide which version I prefer -they are both so scrumptious. This particular recipe is the egg tart in a buttery crust.

VIDEO LINK: https://youtu.be/fNiW9R3PH-8

INGREDIENTS (makes 16 small tarts)

Pastry case:

• 100 gm butter (softened)

• 35 gm icing sugar

• 200 gm flour

• 1 egg

Egg Custard:

• 200 ml boiling water

• 100 gm sugar

• 4 eggs

• 100 ml milk

• 1 tsp cornflour

• 1/4 tsp vanilla essence

METHOD

1 Prepare pastry cases:

• Stir softened butter snd icing sugar together.

• Add flour and stir until big lumps are formed.

• Add egg and stir until a dough is formed.

• Knead and place in the fridge for 15 mins.

• Break dough into 20 gm pieces.

• Roll each piece into a ball and then flatten with palm.

• Press evenly into the tart mold. Shave off excess with knife.

• Poke holes in the bottom of the pastry with a fork. This is to prevent the pastry from rising.

• Bake at 180°C for 15 mins.

2 Whilst the tart crust is baking, prepare the custard:

• Put boiling water into a bowl. Add sugar and stir to dissolve.

• Stir in milk.

• Add beaten eggs gradually and stir constantly into mixture.

• Pass egg custard mixture through a sieve (twice). This will ensure a smooth finish.

• Add vanilla essence and cornflour. Stir well to combine.

3 Pour into the baked pastry cases and bake at 160°C for 25 mins.

4 Turn off oven and leave ghe tarts in the oven for egg custard to solidify.

Note: Click here for recipe on Flaky Egg Tart. https://www.choyskitchenadventures.com/2017/11/19/egg-tart-aka-dan-tat