Last Sunday my mom "ordered" me to help her to bake egg tart ~~ XD
Rupa2nya, the making of egg tart is not so difficult after all =)
Source: Yum Yum Magazine
Pastry: 125g butter, 125g margarine
125g icing sugar, 1 egg
320g low protein floor
Filling:
130ml fresh milk, 45g caster sugar, 2 eggs
Method:
1.Pastry :
Cream butter, margarine and icing sugar until pale. Break in egg and mix well. Fold in flour and knead into a dough. Wrap in clingfirm and chill for half an hour in the fridge. Divide the dough into small portions and press into tart moulds.
2. Filling: Bring fresh milk to boil by using low heat. Put caster sugar and eggs into a mixing bowl and mix well. Strain and mix with hot milk.
3. Pour some filling onto pastry and bake in a preheated oven at 170'C for 30 minutes.
挞皮：
125g 牛油， 125g 马芝林
125g 糖粉， 1 粒蛋
320g 低筋面粉
馅料：
130ml 鲜奶， 45g 幼糖
2 粒蛋
做法：
1。挞皮：
将牛油，马芝林和糖粉拌打均匀成乳白色，加入蛋拌匀，倒入面粉用手搓匀成团。将面团用保鲜膜包好，放入冰箱冷藏半小时至稍硬。取出面团，分成小团，压入挞模里。
2。馅料：
将鲜奶小火煮滚;另外将幼糖和蛋拌打均匀，过沥后加入热鲜奶拌匀。
3。将适量馅料倒在挞皮上，放入已预热烤箱，以170摄氏烘30分钟即可。
~Tada~
