Pandan egg tart

Ingredients

Tart Crust:

• 250 g flour
• 15 g milk powder
• 60 g caster sugar
• 170 g butter
• 40 g beaten egg
• 12/teaspoon vanilla essence

Filling:

• 340 ml water
• 2 blades of pandan leaves
• 120 g caster sugar
• 4 eggs
• 3 tablepsoons of pandan juice
• 1/2 teaspoon pandan paste (omitted)

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Preparation

• To make crust :
  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.
• To make filling:
  Bring water, sugar and pandan leaves to boil, remove leaves and cool syrup. Whisk eggs and combine with cooled syrup from step 1 and the rest of the filling ingredients. Sieve filling and pour into tart cases. Bake in preheated oven at 180C for 18-22 minutes.