Egg tarts crust ingredients:
125g softened unsalted butter
50g icing sugar
1 pc beaten egg
1 tsp vanilla
225g all purpose flour (sieved)
Egg Custard:
1. Dissolve 90g sugar with 225g hot water.
2. Lightly beat 3 pcs large eggs & add in half tsp vanilla.
3. Add in 85g evaporated milk and pour in the sugar syrup. Mix well to combine and sieved into a teapot.
Bake at 180C for 20 mins. Lower to 170C if you see crust started to brown. Open the oven door 2 to 3 inches when you see the egg custard going to pop up. Act fast before popping up too much. Leave it baked until done.
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