Egg Tart

I've tried this before and I think this is excellent recipe. So I would like to share with everyone here...

Ingredients:
Pastry
Short dough
1. 100g plain flour
2. 100g lard/ghee

Water dough
1. 100g plain flour
2. 5g custard powder
3. 5g milk powder
4. a pinch of salt
5. 1 egg yolk
6. 10g lard/ghee
7. 12 icing sugar
8. 40ml water

Filling
Sugar syrup
1. 150g white sugar (I've used only about 120g of sugar because of HIM)
2. 200ml water

Custard
1. 2 eggs
2. 50ml evaporated milk
3. 150ml sugar syrup

Steps:
1. Make the custard filling first by making the sugar syrup and cool. Then use only 150ml of the sugar syrup and mix with eggs and evaporated milk. Sieve this custard mixture and set aside.
2. Mix all the water dough ingredient and gradually add the water until soft. Once the dough is formed, covers it with the cling film and chill in the fridge for about 20 minutes. While waiting for the water dough, mix the short dough and covers it with cling film and chill in the fridge to harden slightly.
3. For the egg tart shells, flour your work surface. Roll the water dough into square shape (big enough to cover the short dough). Then, start rolling and folding the dough mixture for several times (you should see several layers start to form).
4. Once you are satisfied with the layers, roll the dough flat and use pastry cutter to cut out the circles (shown in the picture below).

5. Because I do not have any egg tart moulds, I've used shallow muffin tray to make my lovely egg tarts. The dimension of the pastry cutter that I've used is 55 mm and that fits exactly into my muffin tray.

6. Preheat the oven to 240⁰C. Fill up to about 3/4 full with the custard fillings.

7. Put the tray of filled egg tart pastry into the oven and immediately turn the temperature down to 200⁰C. Bake for 10 minutes and then lower down the temperature to 180⁰C and bake for another 10 minutes.


This is what you should expect: