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Egg Tart

Saturday, May 23, 2009



Baked some egg tarts for afternoon snack. Compare to other baked goodies, my family love this best, especially little brother. He always eat four or five at a go.

They came out smelling like haven, and is delicious. Yummy!
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Egg Tart



180 g                  flour

1                          digestive biscuit, crushed

20 g                    sugar

¼ tsp                 salt

100 g                  butter, chilled

1                           egg

1                           lemon zest

1-2 tsp               cold milk


200 ml               milk

50 g                     sugar

3                           eggs, beaten

½ tsp                  vanilla essence



To make the crust:

1.     Dice cold butter. Combine sugar, flour, digestive biscuit, lemon zest and

        butter and rub with hands until mixture resembles breadcrumbs.

2.     Add lightly beaten egg. Stir in cold milk, and knead into dough.

3.     Roll and press dough into the tart moulds. Trim edges to remove excess pastry.

4.     Chill the pastry in the refrigerator for 15 minutes.

To make the filling:

1.     Scaled milk and add in sugar. Stir until sugar dissolves, remove from heat.

3.     Add the eggs and vanilla essence into the cooled milk mixture, mix well.

4.     Strain the milk mixture and pour into tart moulds.

5.     Bake in a pre-heated oven at 170°C for 20 minutes.

6.     Remove from tart moulds and cool on rack.

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