Whenever & Whatever I like

Egg Tarts 

Procedures:

Filling:

1. Melt sugar and salt in the hot water, set aside and allow it to cool.

2. Whisk the egg and save a tablespoon for pastry.

3. Pour the egg into the water mixture, then add in the evaporated milk, stir until combine.

4. Strain the misture twice to smooth the custard filling, place into the fridge, until the pastry is done.

Pastry:​

1. In a large bowl, shift in flour, salt, and sugar. 

2. Add in butter, then break it by hands and combine with the ingredients. 

3. Add in egg and vanilla extract, knead to form dough.

4. Cover with plastic wrap, place into fridge for 30 minutes.

5. Preheat the oven to 390F.

6. Brush a thin layer of vegetable oil on muffin pan.

7. Separate the dough into 8 portions, make it into a round ball then press into a sheet, then press the pastry into the pan. (try to get uniform in thickness)

8. Pour in the filling into the pastry. 

9. Bake for 15 to 20 minutes. (Until a toothpaste can stand in the egg tart)

10. Transfer out from muffin pan, and serve while it is still hot.