CHINESE EGG TART蛋挞

Am i really crazy for egg tarts?? I have been making this for a few weeks!!

This recipe is given by my mummy~ Is kind a different from the previous portuguese egg tart i made， same do the name of tart~

RECIPE

INGREDIENTS A (THE TARTS):

skin a:

150g plain flour, sifted
20g custard powder , sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water

SKIN B:

90g plain flour, sifted
60g shortening

INGREDIENTS B (THE EGG FILLING):

3 eggs, beaten
120g of sugar add in
250ml hot water, sifted and cooled
1 tsp vanilla, 1 tsp white vinegar
little yellow colouring

METHOD:

Skin A: Mix and knead until smooth.Divide into 15 parts.
B: Mix and divide into 15 parts.

Wrap B with A. Roll into a long shape, roll up tightly like swiss roll. Roll into a round piece and line onto the egg tart mould.

Preheat oven to 180degree.

Mix and strain filling. Fill the dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 180 degree for about 15-20 minutes or until the filling is set.

something to remind, when rolling the skin, don't roll until too thin, prevent skin B from coming out.

Remove any of the tart from the oven when its filling is set to prevent the filling from puffing up as we are not making portuguese egg tarts=)

IT'S A CHINESE EGG TART!!!!