Chris' Mom Egg Tart Recipe

Ingredients :-

For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence

For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk

Method :-
1. Grease your egg tart moulds very, very lightly.
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
6. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
7. Line dough in the middle of tart tins, one by one.
8. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Making the custard

9. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg).
10. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Add into sugar and water mixture. Stir till well combined.
11. You will need to pass it through a sieve again and pour it into the prepared dough.
12. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
13. Just insert a toothpick into the custard. If it stands on its own, it’s done.