170g Butter, softened
50g Icing sugar
290g Plain flour
1 Egg, small
1 tsp Vanilla essence
50g Icing sugar
290g Plain flour
1 Egg, small
1 tsp Vanilla essence
1) Whisk the butter and icing sugar until incorporated.
2) Add egg and vanilla essence. Mix well.
3) Add flour a little at a time, until a soft dough is formed. Using clingwrap, wrap the dough and let it rest for at least 1 hour (let it rest overnight for better result).
2) Add egg and vanilla essence. Mix well.
3) Add flour a little at a time, until a soft dough is formed. Using clingwrap, wrap the dough and let it rest for at least 1 hour (let it rest overnight for better result).
Egg Custard
4 Eggs
1 cup Evaporated milk
1 cup Water
3/4 cups Sugar
1 tbsp Custard powder
1/2 tsp Vanilla essence
1 cup Evaporated milk
1 cup Water
3/4 cups Sugar
1 tbsp Custard powder
1/2 tsp Vanilla essence
1) Hand whisk eggs and sugar together until well combined.
2) Add the rest of the ingredients and whisk again until incorporated.
3) To assemble, press the dough into the tart moulds. Use fork/toothpick stick to prick holes at the base of the dough. Pour the egg custard mixture into the mould. Bake at 180°C for 20-25 minutes.
Tart shell recipe is courtesy of Sofiah Afandi.