Egg Custard

Ingredients A
180g Cake flour
100g frozen butter
1 egg yolk-2g Salt
120ml iced water

Ingredients B
filling:
4 eggs - 100g sugar
120ml Evaporated milk
60ml hot water

Method
Crust> Sift cake flour onto the tabletop add frozen butter to the flour.
Using a dough cutter, cut the butter into coarse bits place flour and butter mixture
into a container add in egg yolk iced water and salt.
using chopsticks to mix well to form dough place the dough in a clean plastic bag,
and press with palms to make the dough even.
place the dough in the fridge for about 1 hour.
remove dough from the fridge. Roll dough into a long strip.
fold the strip 3 time and roll out the dough repeat this for 3 time.
finally roll out the dough thinly and place the dough onto mould.
filling> add sugar and hot water together and stir until sugar completely dissolves.
set aside to cool beat eggs add in evaporated milk and syrup strain the egg mixture.
pour the egg mixture into the moulds till 80% full bake egg tarts in pre-heated oven at 160*c
for about 25 minutes until egg custard solidifies.