Quick & easy egg tarts

Ingredients

• For Egg Custard: (makes 6, 3" Tarts)
• 15 g Castor Sugar
• 40 ml Water
• 1 Large Egg
• 20 ml Fresh Milk
• 1 Teaspoon Condensed Milk

Pastry Dough:

• 150 g Plain Flour
• 20 g Milk Powder
• 1/2 Tablespoon Icing Sugar
• 125 g Cold Butter, cubed
• 1/2 Egg Yolk, lightly beaten
• 1/4 Teaspoon Vanilla Essence

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Preparation

• For Egg Custard:
  Boil water with sugar till melted and keep aside till cool. (you can dissolved the sugar in hot boiling water too). Crack the egg in a small mixing bowl, add in fresh milk and condensed milk then gently stir with a whisk till well mixed. Add in cooled sugar syrup and stir well. Sift the entire mixture through finest sieve twice to get ride of any egg clusters. Carefully fill the prepared tart shells with egg mixture till the rim. Bake in preheat 140 degree oven for about 20 minutes or till egg custard achieve the pudding like texture.
• Pastry Dough:
  Sieve flour, milk powder and icing sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. (must be fast or else the butter will melt and the dough will became very soft). Beat in the egg yolk and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes. Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds to fix the tart cases. Gently press the dough into the tart case and trim away any excess, chilled the prepared cases for another 5 minutes in the fridge. Use a fork to prick some holes on the pastry shell before putting the tart case into the preheated 160 degree oven. Bake tart shells on middle rack for 10 minutes or till slightly brown, remove and cool the shells for about 10 minutes before filling it with the prepared egg custard.
• If you prefer to make these egg tarts in a much hassle free way, you can always purchase those ready-made shortcrust pastry from any local supermarket. Cut and fix them into the tart cases and go ahead with the egg custard preparation and you would enjoy fresh and pipping hot delicious egg tarts in less than 30 minutes.