Everyone in my family loves egg tart,so these quick version are a hit when I 'm short on time.Belinda saying that she wants to eat egg tart.She were begging me to bake some egg atrt for her the whole day.Luckily,I had kept some frozen tart shells in my freeze.If not won't be able to write my post for my blog.I ran out of milk,so in this recipe I had replace the milk to whipping cream.Not bad.Still managed to bake a dozen of egg tarts today!
2 cups all-purpose flour
1 pinch salt
1/2 cups butter, diced
1/4 cup confectioners' sugar
2 tablespoons cold water
1 tsp white vinegar
(1)In a large bowl, mix flour and salt together.
(2)Blend in butter until mixture resemble coarse crumbs.
(3)In a small bowl, beat the egg with the cold water.
(4)Stir the egg mixture into the flour mixture to form a soft dough.
(5)Wrap with plastic and refrigerate for 30 minutes.
(6)Press dough into lightly greased 3 inch tart pans.
(7)Bake for 5 minutes.
1 cup milk or evaporated milk (I use whipping cream)
2 eggs and 2 egg yolks
1 cup sugar
1 cup water
1 tbsp custard powder(I omit this)
1/2 tsp Vanilla
(1)Stir water and sugar until sugar dissolves in a saucepan and set aside to cool.
(2)In a large bowl, combine eggs, milk and vanilla.Beat until smooth.
(3)Strain into reserved syrup and mix well.
(4)Pour into prepared tart shells.(I baked the frozen tart shells for 3min before fill the filling)
(5)Bake in the preheated oven for 8-10 minutes,or until pastry is golden brown and filling is set.