Egg Tarts 1

Mummy Eileen yahoo-ed me one day, telling me that she just baked egg tarts.... I was like, wah... freshly baked egg tarts lei...

How nice......

How I wish I can do that too....

So 1 day i decided to ask Mummy Eileen for the recipe...

Here we go, the egg tarts moulded and filled before baking.

Freshly baked from oven.

Yummy!!!
Ingredients:

Pastry:
200g flour
50g castor sugar
100g butter
1 egg (beaten)
Method:
1. Add sugar, flour and butter and mix well.
2. Add the egg and knead into a dough.

Once dough ready, press evenly into the mould and remove the excess dough.

Egg Fillings:
3 eggs
80g castor sugar
100ml water
100ml milk
Method:
1. Add all ingredients and whisk them.
2. Sift the mixture.
3. Pour into the mould.

Bake in a preheated oven (180 ̊C) for 15-20 mins.

Note: The egg filling mixture can make about x 2 of the pastry.
With the pastry amount stated, I can make about 16 egg tarts (my mould size).
So I will either double up the pastry amount or half the egg filling. :-)

"I am submtting this to ASPIRING BAKERS #10: Easy as Pie, hosted by Janine of Not the Kitchen SINK!"