Egg Tarts

Today, I am taking a one day break from baking Chinese New Year goodies to bake these delicious tarts. Actually, these tarts are my hubby's favourite and I would like to give him a surprise when he comes home from his business trip.  I hope that he will be delighted to see them.  Furthermore, I baked enough egg tarts for him to bring to the office the next day.  For the dough, I used my pineapple tart dough recipe instead of my Hongkong Style Egg Tarts recipe and the filling is simple to prepare.

Dough Ingredients (yields 24 pieces):
250 g soft butter
2 egg yolks
about 400 g plain flour
1 tsp vanilla essence
pinch of salt
1/4 cup water

Filling Ingredients:
200 g sugar
410 ml water
6 eggs
150 ml evaporated milk

Method:
In a saucepan, cook sugar and water over medium heat.  Leave to simmer without stirring until sugar is dissolved.  Remove from heat and set aside to cool down completely.

In a mixing bowl, beat butter, egg yolks and water together.  Then, add in vanilla essence, salt and flour.  Continue kneading until a pliable dough is formed.  Line tart moulds with dough as shown below.

Preheat oven (do not use the fan) to a temperature of 200° C.  In a large bowl, add sugar water, evaporated milk and eggs.  Whisk lightly and strain mixture into a jug.

Pour filling into mould until 3/4 full and bake in hot oven for about 20 minutes.  To check whether the egg custard is cooked or set, poke with a toothpick.  The toothpick should stand on its own.  If not, return to oven and bake for another 5 minutes.

Leave to cool down completely before serving.

Happy Baking!