终于。。。终于可以抽空作蛋挞了！这是处女作，哈哈！
有点甜。。。下次要把160gm的糖减至100gm。外表也没这么漂亮。。。怎么办呢？下次控制一下热度吧！
Ingredients:
Dough:
125 gm. Butter - chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence
Egg Custard:
280 gm. fresh milk
160 gm. sugar (A bit sweet, next time use 100gm and see ^-^)
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence
Method:
(1) For base: beat butter and icing sugar till well mixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Press dough into small tart molds .
(4) Bake the tart base till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essence.
(8) Sift the egg custard and pour into tart molds and bake at 175C till egg custard sets.
Note:
Half baked at 175C. It's puff up slightly and turned white.
After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled.
How to make sure the egg custard is set? Just shake the tray of egg tarts. If the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.
