Egg Tart

When I was sick few weeks ago, I craved for egg tart.  As soon as I got well, I tried making it and it was really good.  And you know, it was easy.  I enjoyed molding the dough in tart molds.  And the filling was no brainer either.  Try it and surely you will enjoy doing it.  You may adjust the sweetness if you prefer more sweet for the filling.  The sweetness of the tart is already perfect,  so better not to adjust anymore.  So here’s how...

For the tart, you will need:

• 200g all-purpose flour or whole wheat flour
• 50g sugar
• 100g butter
• 1 egg

What to do:

1. In mixing bowl, combine flour and sugar.  Mix. 
2. Add the butter and press it with fork or use your clean hands to combine.  Then add the beaten egg.  The mixture should be slightly moist.  (If its too moist try adding flour and if dry try adding a bit of water). 
3. Knead the dough from the mixing bowl until soft.
4. Shape dough to and inch of a ball  (depends on the size of your egg tart).  Press it on the middle of tart molder and use your two thumbs while shaping to molder while the dough goes up to cover the sides.  Make sure the bottom of tart as well as the sides are thin.  Remove excess dough from sides. 
5. Punch hole of the tart using fork.  Set aside.

Preheat oven to 160C.

For the filling, you need:

• 5 tablespoons sugar
• 1/2 cup warm water
• 1/2 cup evaporated milk (non-fat)
• 3 eggs
• 1 teaspoon vanilla essence

What to do:

1. In a large measuring jar,  combine sugar and warm water.  Stir thoroughly. Add evaporated milk and eggs, stir again until combine.  Then add vanilla essence, stir.
2. Sieve the filling mixture twice in a strainer.
3. Pour the filling into tart molder. 
4. Bake for 20 to 25 minutes or until golden brown and the filling is little bit puffed.