Eggs Tarts (Than Dak) Recipe – Taiwanese Style

I bought some egg tarts baking trays from Tesco when they tag these goods as offer items. So, I got to try to make some egg tarts using these baking trays. The first batch of egg tarts turned out very nice but I burned the second batch when I set the timer too long and went to take my bath....oh oh! Luckily I still have the first batch that is nicely done and tasty too, especially when they are hot out from the oven.

Pastry
Flour, 4 cups
Butter, 125gms
Milk powder, 3 table spoons
Castor sugar, ½ cup 1 egg, slightly beaten
Baking soda, ½ teaspoon
Vanilla Essence, 1 teaspoon
Iced cold water

Mix the flour, vanilla essence, baking soda and butter. Knead the mixture until it turned into granules form. Add milk powder, castor sugar and egg. Continue to knead the dough until they are evenly mixed. Add a little cold water to the dough. Mix well and then put the whole dough in the fridge for 10 minutes Fillings Eggs, 3pcs Castor Sugar, ½ cup Salt, a pinch Custard flour, 1 teaspoon Fresh Milk, 1 cup Mix all the ingredients and stir until the sugar dissolves. Take dough, the size of a ping pong ball and use a rolling pin to flatten it. Press the flatten dough into the baking tray and cut away excess dough. Bake in preheated oven at 180 Deg C for 10 minutes. Take out the tray from the oven. Then pour the filling mixture into the pastry. Bake in preheated oven for another 10 minutes. The egg tarts are ready to eat!