Egg tart

This is my 6th or 8th time baking egg tarts. Yes!
i couldnt work out the right pastry. and when i got the pastry right, i got the filling wrong.
This recipe works finally! i got the recipe from topdessert .

I'm so happy this work out cos an egg tart cost $2.50 in brisbane. I can make my own whenever i crave for it!
Pastry

Ingredient:
- 125g plain flour
- 70g butter
- 1 egg
- 1 pinch of salt
- 1 tbsp cold water
- 2 tbsp icing sugar

Method:
- Cream butter and sugar together.
- Add in egg and the rest of the ingredient.
- Mix till a dough is formed.
- Allow to refrigerate for at least 40minutes.

Filling

Ingredient A:
- 250mL water
- 100g caster sugar

Ingredient B:
-100mL evaporated milk
- 1/4 tsp vanilla essence
- 3 eggs

MEthod:
- Place ingredient A in a saucepan and cook under heat.
- Continuously stir the mixture till sugar is dissolved.
- Add to ingredient B and mix well.

Preparation of the base:
-Work the dough on an area dusted with flour as the dough is really soft. (But it is not sticky which is great to work with.)
- Knead the dough with some flour till it is manageable and easier for you to work with.
- Work the dough and get the shape of the tart base.
- Fill the base with the filling
- Bake at 200C preheated oven for 40minutes.

I really love this pastry. It is so much easier to work and manage than the others that i had made before.

Fruit Tart

Short Crust Pastry

Ingredient A:
- 250g butter
- 50g icing sugar (sieve)

Ingredient B:
- 1 egg
- 1/2 tsp vanilla essence

Ingredient C: (sieve)
- 375g plain flour
- 25g custard powder
- 5g baking powder
- 1/4 tsp salt

Ingredient D:
- chocolate chips (melt in a microwave. Trick is to melt at low power with stir frequently. It burnts really quickly.)

Methods (pastry):
- Beat butter and icing powder in the mixer using medium speed.
- Add Ingredient B gently and beat till creamy.
- Mix Ingredient C using low speed to form dough. (Take care not to over mix.)
- Chill dough in fridge for 30 minutes or longer.
- Roll dough to approximately 3mm thick on a floured board / tabletop.
- Cut pastry with round cutter and place into tart mould.
- Bake in preheated oven at 180C for approximately 25 minutes.
- Allow to cool.
- Brush Ingredient D on the tart shell.

Custard Cream

Ingredient A:
- 100g milk
- 1 egg
- 35g custard powder

Ingredient B:
- 200g milk
- 100g fresh cream
- 60g sugar

Ingredient C:
- 1/2 tsp vanilla essence

Method:
- Mix Ingredient A evenly.
- Boil Ingredient B in a saucepan till sugar melt. (Boil from low heat and increase the heat as you go. Most imptly is to stir it constantly as sugar tends to crystallise and settle at the bottom and burnt easily.)
- Add Ingredient A gradually and stir constantly till the mixture is cooked.
- Allow to cool and add in Ingredient C. (Not too cool as when the custard harden, it will be difficult to stir in the vanilla essence.)
- Allow to cool further.

Preparation of the final TART:
- Fill the chocolate coated tart shell with custard.
- Decorate with fruits (Grapes, peaches, kiwi, strawberries, ........)
- All DOne! :)

It tastes better when chilled.
Enjoy! :)