Egg Tart

Looked through a few egg tart recipes and decided to try this recipe as it's using least sugar and egg. Very satisfied with the outcome ^^

Ingredient & Method

A) Skin : 140g butter
               1/2 egg
               70g icing sugar (I use 50g)
               200g plain flour
Mix all the ingredient and knead it into a dough. Refrigerate the dough for about 30 minutes. Then, press the dough into the mould. The edges should be slightly higher than the tin. Bake at 160 degree for 8 minutes.

B) Egg Filling : 140g sugar (I use 100g)
                       300ml water
                       4 eggs
                       80ml full cream evaporated milk (I use normal milk)
Boiled the sugar and water. After the sugar water has completely cooled down, add in the milk and egg. Mix well. Then, sift the mixture 3 to 4 times. Pour the mixture into the baked tart skin, about 80% full and bake IMMEDIATELY. Bake at 160 degree for 20 minutes. The egg tarts are ready when a toothpick can stand upright.