Another Success?

8 more weeks to go before baby #2 arrive, I guess it's time for me reduce my cooking and baking but stay relax, eat more and get more sleep. I was suppose to gain 1lb each week in my 3rd trimester but I have been loosing weight due to my illness in the past 2 weeks. Not a good sign :( Before I quit I want give my egg tart one more try.
So what do you think of the outcome? A success? well.. Hubby thinks that I still need to work on the crust a little more. I agreed with him but I still call this a success for a second trial. Not bad at all. To be frank, I was so surprise how this turn out as you know my first egg tart was a disaster.
The custard filling was very soft and moist just like the store bought, don't you think? This recipe is certainly a keeper. I am thinking for my next trial, I might swap the water and fresh milk amount to get a creamier custard filling.

Amelia, Just want to Thank You for your wonderful recipe and instruction. You are me hero haa..

Pastry Ingredients:

• 360 g flour
• 188 g butter
  
• cold water 3 tbsp
• 1 1/2 egg yolk
• 6 tbsp icing sugar
• 2 tbsp custard powder

Method:

• Sieve the flour,custard powder, icing sugar together.
• Cut the butter into small cube and use your finger tips to mix till resemble bread crumbs.
• Beat the yolk lightly and mix into the flour mixture and add cold water.
• Knead lightly till the dough is from and pliable. Do not over knead the dough.
• Roll out the dough press lightly into the egg tart mold.
• Prick lightly with a fork and bake 320F for 8-10 minutes and remove from the oven.
  

Custard filling Ingredients :

• 4 eggs
• 16 tbsp water
• 8 tbsp fresh milk
• 150 g sugar
• 1/2 tsp vanilla essence
• 3 tsp custard powder.

Method:

• Mix the water,milk, sugar and boil lightly till sugar melt.
• Beat the egg lightly with a fork, add custard powder and mix well.
• Pour 1/3 of the milk into the egg mixture and stir well to temper the egg.
• Then pour the entire milk mixture into the egg and mix well.
• Sieve the egg mixture to remove any lumps before used.
• Fill the pastry with custard and baked for 25 to 30 minutes at 320F until the custard is set. ( Adjust temp according to oven)

*** about 15 egg tarts