My first attempt and it turns out delicious. I'll definitely try again.
Ingredients:
Pastry Tart Shell:
250g butter
50g sugar
1/4 tsp salt (omit if using salted butter)
1 egg beaten
360g Plain flour (sifted)
Pandan Egg Custard:
100ml hot water
80g sugar
50g pandan juice
50g fresh milk
3 eggs
a drop of green colouring (i use pandan paste)
Method:
Pastry Tart Shell:
- Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined.
- Add in sifted flour and mix into a pliable dough.
- Wrap the dough and chill for 20 mins.
- Press into tart mould and leave in the fridge to chill, while prepared the egg custard.
- Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
- Pour egg custard until almost to the rim (80% full), taking care not to let it overflowed to the edge.
- Bake at preheated oven 160C 30 mins. Remove Pandan Egg Tarts and leave to cool on a wire rack.
- BE CAREFUL not to let the egg liquid flows to the side, or else it will be difficult to remove from the tart mould.
- Don't need to bake the raw tarts.
- Personal note: 180 25-30mins, using lowest rack top and bottom heat.
Extract from aunty yochana's
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