(Complete Recipe) Flaky Egg Tarts

Flaky egg tarts (Shirley’s Homemade)...
Makes 10 -12 tarts (4 cm tart mould)

Custard:
½ cup water
¼-1/3 cup sugar
2 eggs
2tbsp evaporated milk
½ tsp vanilla extract

Method:
1. In a sauce pan using medium heat dissolve sugar together with water.Remove from heat n cool the syrup.

2. whisk the eggs into the sugar syrup. add in evaporated milk n vanilla.Strain the mixture.leave aside.

Puff Pastry:

Water dough:
¾ cup flour
1 egg
2 tbsp of water

>mix egg n water into flour to form a water dough.If dough is too soft add in extra flour.
>Form into a square wrap in cling n keep in the fridge for 20 -30 min
.
Oil dough:
170 gm cold butter or margarine cut into small pieces
¾ cup flour

> using a pastry cutter rub the butter into the flour to form an oil dough. Flatten into a square and >refrigerate for about 20-30 min.

1. Remove the water dough from the fridge ,roll out into a rectangular twice the size of oil dough.place the oil dough on top of water dough.Fold the side of water dough over oil dough like folding a letter. Then roll it into rectangular again. Repeat the folding and rolling it into rectangular 3 times. Keep the ready dough in the fridge if it starts to soften.

2. On a lightly floured surface roll the dough out to a ½ cm thickness. Cut out discs using a round cutter that are slightly larger than your tarts mould. Chill for at 10 min before baking.

3. Fill each prepared tart shell ¾ of the way up with egg custard. Bake at 180 C for 30-40 min.Baking times depend on the size and depth of the tarts.

# Tarts are best eaten hot from oven.Unfinished tarts can be heated again in oven for a few min to retain the flakiness.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10203404472588653&set=pcb.1893255517602041&type=3

Credit: Shirley Ong Geok Mooi

Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/07/complete-recipe-flaky-egg-tarts.html

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