Pandan Egg Tart

Ever since I got the book "Tarts my heart", I have been wanting to try this recipe. The photo in the book looks so inviting. I don't know why I waited so long to bake this since I have bushes of screwpine leaves growing wild at the back of my house. No excuse for not baking. 

Somehow, I am not quite satisfied with this batch of tarts. I have to admit that the smell is heavenly and the taste is delicious but the surface is just not smooth and jiggly enough. You know, like when you shake the baking tray, the filling will be jelly-like. So, I will definitely be back with another batch of pandan tarts and hopefully it will be jiggly. I am thinking that maybe I should cut down the baking time and see how it turns out. Anyone kind enough to share some tips?

Tart Crust:

250g flour

15g milk powder

60g caster sugar

170g butter

40g beaten egg

12/tsp vanilla essence

Filling:

340ml water

2 blades of pandan leaves ( I use more for stronger aroma since I omitted the pandan paste)

120g caster sugar             ( I cut down the sugar to 110g)

4 eggs

3 tbsp of pandan juice

1/2tsp pandan paste         (omitted)

Method:

A To make crust :

1. Combine flour, milk powder and caster sugar. Rub in flour until mixture resembles bread crumbs. Add in beaten eggs and knead to form dough. Wrap with plastic wrap and refrigerate for 30 minutes.

B. To make filling:

1. Bring water, sugar and pandan leaves to boil, remove leaves and cool syrup.

2. Whisk eggs and combine with cooled syrup from step 1 and the rest of the filling ingredients.

3. Sieve filling and pour into tart cases.

4. Bake in preheated oven at 180C for 18-22 minutes.