Hong Kong Egg Tarts

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