Pastry
100g Sugar
1 Egg
175g Butter
350g Plain flour
Custard 3 Eggs
200ml Golden syrup
200ml Fresh Milk
200ml Water
2tsp Honey
1. Preheat oven to 180 degree Celsius
2. Pastry: Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. press dough evenly to egg tarts mould. Bake at 180 degree Celsius for 8 mins, then remove and let cool.
3. Golden Syrup: Dissolve 140g sugar in 120ml water and bring to boil. Add 2 slices of lemon and let cool.
4. Custard: lightly beat eggs and egg yolks. Combine egg mixture with golden syrup, water, milk and honey. Mix well and strain. Pour into half baked pastry shells and bake at 170 degree Celsius until custard is set. To avoid burring custard, release some heat by briefly opening oven door halfway during baking. Keep egg tarts overnight in fridge will taste even better.
1 comment:
The pastry is thick and the custard is tasteless. I think you need to bake the skin first, the milk is too waterly and dissolve into the pastry.
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