Ingredients :
Plain Flour 140 gm
Icing Sugar 1 1/3 tbsp
Egg Yolk 2 pc
Egg White 1 pc
Salted Butter 80 gm
Method :
Mix cream butter, icing sugar, egg yolk and egg white with flour. Once it is well mixed, using a hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few kneads. Shroud the dough in a cling wrap. Put it in the fridge for 15 minutes to let it cool. Take the dough out of the fridge. Cut pastries into six equal portions about 38 gm each. Roll individual dough into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases; lightly presses the dough into the tart cases. Freeze the tart cases for 30 minutes and it is ready to use.
For Filling :
Castor Sugar or fine sugar 80 g
Hot Water 80 ml
Whole Eggs 2 pcs
Fresh Milk 150 ml
Vanilla Extract 1/2 tsp
Salt as per test
Method :
Add castor sugar to hot water, mix until sugar completely dissolves. Set aside and let it cool. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well. Sift egg mixture twice to achieve smooth egg mixture. Take tarts out of the refrigerator; carefully pour egg mixture into each tart shell. Bake tarts for 25 minutes at 180 degrees.
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)