Traditional Egg Tarts

Traditional Egg Tarts

Ingredients

Tart Shell Pastry

• 140g butter, chilled
• 1 egg yolk
• 70g icing sugar
• 250g plain flour

Custard Filling

• 140g white granulated sugar
• 300ml water
• 4 eggs
• 80ml evaporated milk

Method

1. Preheat your oven to 190 degrees celsius.
2. For the pastry, combine the cold butter, icing sugar and plain flour in a bowl and using either a fork or your fingers, rub the butter through the flour until it forms the size of peas.
3. Make a well in the centre of the crumb mixture, and add in the egg yolk. 
4. With your hands, mix the egg yolk into the crumbs using a pressing motion (rather than a kneading motion).
5. If the dough is too dry, add a tiny bit of ice water, only enough to form a ball.
6. Place the dough in cling-wrap and leave it to rest in the fridge for about 1/2-1 hour, while you make the custard.
7. For the custard, heat the water and sugar in a saucepan and cook until the sugar has dissolved. Leave to cool completely.
8. In a separate bowl, combine the eggs, evaporated milk and the cooled sugar syrup. Mix this lightly with a whisk, but do not beat.
9. Strain the custard through a fine sieve 3 times to ensure any lumps in the custard are removed.
10. To assemble, measure out balls of dough of approximately 20g and place in the tart tins. Press the dough up to the top edge of the tin and with your thumb and index finger, create a lip which is higher than the edge of the tin.
11. Fill the tarts about 90 per cent of the way up.
12. Bake for about 17 minutes (dependent on your oven). You will know that they are ready once the custard is set, which is when a toothpick inserted into the middle of the custard holds the toothpick up right. These tarts should not be browned, they should be pale but the custard is set.
13. Take out of the oven to cool completely.