Egg Tart ~ Second Trial

Quite successful with this trial. But there are still some imperfect. First of all, I have made the pastry too thin, so it's easy to break. Secondly, the butter that I used this time did not taste as nice as the first trial. Another reminder, egg tart best eaten fresh. When left overnight, the pastry will become soft instead of crunchy. The ingredients for this time, I have modified a bit.

For dough:
300gm flour
200gm butter
2 tbsp milk powder
1 tbsp castor sugar
2 tbsp custard powder
1 egg

For egg mixture:
200gm castor sugar boiled in 350ml water with pandan leaves
5 eggs
100ml fresh milk

The steps is the same like First Trial.



Ready to go into the oven.


Mari mari.... Egg tart, egg tart.... very fresh lor.... wahahaha....