Egg Tarts

* Recipe adapted from http://www.wendyinkk.blogspot.com/ & http://www.bisousatoi.com/


Pastry 
250g plain flour
2 tbsp caster sugar
1 egg yolk
150g cold butter, cubed

Filling
150g caster sugar
150ml hot water
250ml milk(1 small pack of milk)
1/8 tsp salt
1/2 tsp vanilla essence
3 large eggs
1 egg white (From the same egg where the yolk was used in the crust)




Method
Cream the butter with the egg yolk and sugar.
Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.
Lightly press the pastry circles into foil tart cases or the tin tart. Smoothen the pastry like you are doing your concealer. Hehehe. This will seal off the pastry from any leaks.
Refrigerate the lined foil/tin cases for 2 hours (I left them overnight)
Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
Sieve egg mixture and pour into the cold tart crust.
Bake at 180C for 25 minutes.