Egg Tarts

Been wanting to make some egg tarts but could not decide on which recipe to use. Finally made my decision and bake some today. Maybe my crust is too thick, after filling all the crust from the molds, I still have quite a bit of egg custard left. Since I don't have anymore dough for the crust, I have no choice but to throw the egg custard away even though it is rather wasteful. =(

Think I overbake it a little so the top is a little dry. However, I like the crispy crust, will take note of the baking time when I next make this.

The pastry crust and egg custard recipe is a combination of the 2 egg tarts recipes from Aunty Yochana's blog. 

Ingredients for pastry crust:

100 gm unsalted butter

40 gm icing sugar (I used caster sugar)

a pinch of salt

1 egg

20gm milk powder

200gm plain flour (original recipe uses 220gm)

20gm custard powder (my own addition)

1/2 tsp. vanilla extract (I used vanilla essence)

Ingredients for the egg custard:

280gm fresh milk

80gm sugar (original recipe uses 160gm)

3 eggs

1 tsp. rum (I omitted)

1/2 tsp. vanilla essence

Method:

Crust
1. Beat butter and sugar till well mixed. Add in egg and vanilla essence and mix till combined.
2. Add in flour, milk powder and custard powder and mix into a dough. Rest for 10 mins before pressing dough into small tart molds.
3. Bake the tart shell till half-cooked at 175C.

Egg custard
1. Heat sugar and milk together. Once sugar dissolves, off heat.
2. Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
3. Add in vanilla essence.
4. Sieve the egg custard and pour into tart molds and bake at 175C till egg custard sets.