AuthorLe-ThermiqueCategoryDessertsPastry
- Place the flour, salt, caster sugar, butter, vanilla extract and egg in the mixing jar. Combine.
Settings: Timer: 10 Seconds/ Speed: 6
- Shape the dough, then cover it with plastic wrap and chill for at least 30 minutes.
- After chilled, Pre heat the oven to 200°C.
Settings: Temperature: 200°C
- Remove the dough from the refrigerator, divide into 12 pieces equal portions. Move each piece into a tart mold, then gently press it so it covers the mold. Trim the sides. Pierce few holes in the bottom with a fork.
Filling
- Place the hot water and caster sugar in a pitcher and stir until dissolve. Set-asides to cool completely.
- Beat the eggs, add the evaporated milk, and stir well.
- Drain the mixture 3-4 times through a sieve until the filling is clean and smooth. Pour the filling into the crusts and leave 0.5cm space on the top.
- Bake 200°C for 10 min , then lower to 180°C for another 10 min. Leave the oven door open for 5 min before removing egg tarts from the oven.
Settings: Timer: 25 Minutes / Temperature: 200°C - 180°C
Serving Size pieces
Servings 12
- Amount Per Serving
- Calories 97
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 2.7g14%
- Cholesterol 62mg21%
- Sodium 30mg2%
- Potassium 25mg1%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 0.2g1%
- Sugars 5.4g
- Protein 1.8g4%
- Calcium 1%
- Iron 3%
- Vitamin D 34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pastry
- Place the flour, salt, caster sugar, butter, vanilla extract and egg in the mixing jar. Combine.
Settings: Timer: 10 Seconds/ Speed: 6
- Shape the dough, then cover it with plastic wrap and chill for at least 30 minutes.
- After chilled, Pre heat the oven to 200°C.
Settings: Temperature: 200°C
- Remove the dough from the refrigerator, divide into 12 pieces equal portions. Move each piece into a tart mold, then gently press it so it covers the mold. Trim the sides. Pierce few holes in the bottom with a fork.
Filling
- Place the hot water and caster sugar in a pitcher and stir until dissolve. Set-asides to cool completely.
- Beat the eggs, add the evaporated milk, and stir well.
- Drain the mixture 3-4 times through a sieve until the filling is clean and smooth. Pour the filling into the crusts and leave 0.5cm space on the top.
- Bake 200°C for 10 min , then lower to 180°C for another 10 min. Leave the oven door open for 5 min before removing egg tarts from the oven.
Settings: Timer: 25 Minutes / Temperature: 200°C - 180°C