INGREDIENTS:

   Pastry:

       100g butter

       40g icing sugar (sifted)

       180g superfine flour (sifted)

       1/2 beaten egg

       1/4tsp vanilla essence

 

   Filling:

       3 eggs, light beaten

       80g granulated sugar

       240ml water

       40ml evaporated (ideal) milk

        1/4tsp vanilla essence       

 

METHOD:

To prepare pastry:

  1. Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.

  2. Add in flour. Mix well until a non-sticky dough is formed.

  3. Chill pastry dough for about 2 hours.

To prepare filling:

  1. Dissolve sugar in boiling water. Set aside to cool.

  2. When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.

To prepare egg tarts:

  1. Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.

  2. Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.

  3. Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.