Egg Tart ( Malaysia ) by
Ingredients
Tart Shell
Flour 130g
Butter 70g
Sugar 20g
Egg 1/2
Tart Filling
Water 50ml
Sugar 25g
Egg 1
Milk 25ml
Instructions
Tart Case
Wisk Butter & Sugar until pale yellow and fluffy
Gradually Add Flour and Egg
Result should be sticky and bowl is clean
Refrigerate 30 Minutes
Press into Mold
Tart Filling
Stir Boil Water and Sugar to fully dissolve
Add Egg & Milk
Stir to mix.
Pour into Mold
Bake 170C, 20Minutes
Wisk Butter & Sugar until pale yellow and fluffy
Gradually Add Flour and Egg
Result should be sticky and bowl is clean
Refrigerate 30 Minutes
Press into Mold
Tart Filling
Stir Boil Water and Sugar to fully dissolve
Add Egg & Milk
Stir to mix.
Pour into Mold
Bake 170C, 20Minutes