Eggtart

About 20 mini egg tarts

Ingredients & Methods

Crust:
35 gram oz butter
18 gram icing sugar
65 gram sieved flour
1 beaten egg

1. Add butter, icing sugar and flour together.
2. Slowly add in beaten egg tablespoon by tablespoon untill the mixture is not sticky or dry (like play dough texture)
3. Knead into dough.
4. Wrap it and put in fridge for 15 minutes.

Filling:
40 gram icing sugar
50 ml warm water
50 ml milk
1 egg

5. Dissolve sugar in warm water, cool it awhile.
6. Add in milk, egg, beat till bubbled form, sieve it.
7. Pour mixture into crust
8. Preheat oven for 10 min at 160° C= 320° F, middle stage, and bake for 27 min.