Hong kong egg tarts

Ingredients

• 8 ozs all-purpose flour
• 2 ozs powdered/confectioner's sugar
• a pinch of salt
• 4 1/2 ozs chilled butter - cut into 1/2 inch cubes
• 1 large egg, lightly beaten
• 1/4 tsp vanilla extract
• 3 large eggs
• 4 ozs fine granulated sugar
• 225 ml hot water
• 3 fl ozs evaporated milk
• 1/2 tsp vanilla extract
• 2 drops of yellow yolk food coloring

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Preparation

• Put all-purpose flour, powdered sugar and salt into the food processor and pulse to mix.
• Add in chilled cubed butter and pulse until fine breadcrumb like. Add vanilla extract to beaten egg and then add into flour mixture with the machine running and stop machine as soon as the dough is formed. Do not overmixed.
• Remove and wrap dough with plastic wrap and leave in the fridge for at least 30 minutes before using. Put sugar and water in a microwave-safe bowl and cook on high for 1 to 1/2 minutes and stir until sugar dissolves.
• Add in evaporated milk, food coloring and vainlla, stir well. Beat eggs lightly and add in to the above. Pass through a very fine sieve, then fold a piece of kitchen towel into a strip and then run it over the top of the egg mixture to remove the bubbles.

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