HK EGG TART

Finally found a proper recipes for a HK-style egg tart from Christine's Recipes. But, after a couple of try-outs, I made some adjustments to my liking.

Ingredients for the crust:

• 225 gr all-purpose flour
• 125 gr butter, room temperature
• 50 gr icing sugar
• 1 egg, whisked
• vanilla essence

Ingredients for the egg custard filling:

• 4 eggs, whisked
• 210 ml evaporated milk
• 90 gr caster sugar
• 100 ml hot water
• 1/2 tsp vanilla essence

Methods:

• Preheat oven to 200 degree Celsius.

• Cream butter and icing sugar until smooth, fluffy, and light in color.
• Add in whisked egg half at a time, mix well using medium speed.
• Add in vanilla essence. 
• Mix in flour in 2 batches, mix until all combined. 
• Roll out the dough to about 1/2 cm thickness.
• Cut the dough using a cookie cutter to fit the size of the tart tins.
• Flatten and spread the dough evenly inside the tart tins.
• Trim away any excess dough.

• Add sugar to the hot water. Mix well until sugar has dissolved.
• Mix the whisked egg, evaporated milk and vanilla essence together.
• Pour in the sugar mixture.
• Sieve the custard to remove any lumps.

• Pour in the custard mixture into the tart tins carefully.
• Position rack in lower third of the oven.
• Bake tarts for about 15 minutes until the edges are brown.
• Lower the temperature to 180 degree Celcius, keep an eye on the tart, if the custrads are starting to puff up, pull and keep the oven door open (about 5 cm). 
• Bake for another 10 - 15 minutes.
• Use tooth pick to check the custrad, if the toothpick stands on its own when poked into the custard meaning it is done. 
• Enjoy!!! :)