Easy Egg Tart

Ingredients:

(A) Custard Filling

100 ml. hot water

20 g. caster sugar

120 ml. whipping cream

2 eggs

Methods:

1. Combine sugar and hot water until fully dissolve.
2. Whisk in whipping cream and eggs.
3. Sift the custard filling into another bowl (no bubbles).  Set aside.

(B)  Pastry Dough

200 g. plain flour (sifted)

120 g. unsalted butter (softened)

20 g. caster sugar

10 g. brown sugar

1 egg

Methods:

1. Beat butter and sugar until pale and creamy.
2. Gradually, add in egg and mix well.
3. Mix in flour in 3 batches.  Mix with a spatula until well combined.
4. Form and wrap pastry dough into a disc shape. (don't press too hard).
5. Refrigerate for 30 minutes.
6. To make tart shells, pinch a portion of dough, press into tart shell, use a knife to slice off any excess.  Place on a baking tray.  Repeat until all is done.
   
7. Use a fork to prick on the bottom of each tart shell dough.
8. Bake in a preheated oven of 170 degree Celsius, (at second lower rack) for 10 minutes, then take out from the oven, add the custard filling into it.
9. Lower the temperature to 160 degree Celsius and bake for another 15 minutes.  Then lower temperature to 140 degree Celsius and bake for another 15 minutes.
10. After end of baking, leave the oven door slightly open (a small space will do) for 10 minutes.
11. Remove from oven and let tart cool on a wire rack and remove the mold after it has cooled down.

I adapted this recipe from Youtube with a slight adjustment to suit my baking preference.