Name: Pandan egg tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 250 g flour; 15 g milk powder; 60 g caster sugar; 170 g butter; 40 g beaten egg; 12/teaspoon vanilla essence; 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)

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)

Preparation

Preparation15 min

Cook time20 min

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.