A video tutorial on how I shaped my tart pastry: http://youtu.be/lSsXxzuFK70
Makes:
18 tarts with 2.5" diameter mould
15 tarts with 3" diameter mould
Pastry :-
260g plain flour
30g icing sugar
150g cold butter ( cold cut )
1 egg egg
Filling :-
1 cup / 210g fresh milk
3 cold eggs
80g icing sugar
1 tbsp vanilla essence
Method
1. Mix flour & sugar , Rub butter into mixture to form crumbs.
2. Add the egg & combine form into a dough.
3. Weigh your dough abt 30g for 3" diameter tart mould / 26g for 2.5" diameter. Make into a ball.
4. Then press pastry into the tart mould. I did not poke the the pastry, as I find the filling will bubbles during the baking process.
5. Leave it in the fridge while waiting for the filling.
6. Mix all the filling ingredient together. Sieve the egg mixture to remove impurity. I do double sieve.
7. Gently pour filling into pastry.
8. Bake at 160C for 20 - 25 minutes or till cook
Note:
1. If you see your filling ballooning (normally after 10mins of baking). Just open the oven door, till it subside. I open the oven door 2 - 3 times during baking.
2. Some prefer to bake the pastry first but I have not tried.
3. To know if your tart is cook, do the toothpick test. It should stand tall!
Adapted from: http://bakingscorner.blogspot.sg/2014/06/egg-tart-by-my-niece-alyssa-chng.html?m=1
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