Recipe Ingredient
- Water dough:
- 300g flour
- 1 tbsp custard powder
- 3 tbsp icing sugar
- 3 1/2 tbsp shortening
- 3/4 cup water
- A pinch of salt
- Oil dough:
- 180g flour
- 4 tbsp shortening
- Filling - Syruo:
- 250g sugar
- 400ml water
- 5 eggs
- Beat with fork and sieve:
- 1 tbsp evaporated milk
- A pinch of salt
- 1/4 tsp vanilla essence
Instructions
- Water Dough: Sift flour for water dough and put in a mixing howl. Add sugar, salt and shortening. Slowly add water and mix well to form a smooth and stiff dough. Cover and leave to rest.
- Oil Dough: Rub shortening into the flour and mix well to form a soft dough.
- Filling: Mix beaten egg mixture with evaporated milk and salt. Add in 400ml cooled syrup and combine well. Strain the custard mixture into a jug and mix well.
- Place oil dough inside the water dough. Fold the corners to the middle to enclose the oil dough. Roll out dough on a lightly floured surface.
- Fold the sides in to form three layers and seal the edges. Slightly roll out dough. Repeat the folding then roll out flat into a rectangular piece. Use a cutter to stamp out circles of 9-10cm diameter.
- Use the pastry to line lightly greased egg tart moulds. Pour in the custard filling.
- Bake in a preheated oven at 180 ºC for five to 10 minutes. Cover the tart with a piece of foil and bake for a further 25-30 minutes or until custard is set.
Hi,
Thanks for the recipe. Instead of shortening, can I use other oil such as peanut oil or butter?
Hi, yes you can replace oil for shortening but this will change the texture of the pastry. A general rule is to use three parts oil for every four parts of shortening. For butter, the ratio is 1:1. Happy Cooking!