Adapted from DessertzHouse
Ingredients for 12 tarts
For butter pastry
½ an egg
70g icing sugar
For egg filling:
150 ml water
40 ml full cream evaporated milk
1 tsp vanilla extract (optional)
1) Mix all the butter pastry ingredients together & knead till forms a dough . Cover the dough with plastic & refrigerate the dough for 20 mins or more.
2) For the egg filling: Bring to a boil both water & sugar till dissolved . Leave to cool .
3) Preheat oven to 200°C . Once the dough is ready to use , press the dough into greased individual tart moulds using your thumbs . The top edges should be slightly higher than the mould . Add milk & eggs into sugar water & mix till well combined . Sieve the egg mixture before pouring into prepared moulds . Fill up with 3/4 of the mixture in each mould . Bake for 15 to 25 mins .
Submitting this post to Little Thumbs Up event organised by Zoe from Bake For Happy Kids & Doreen of My Little D.I.Y . This month's host is Yen from Eat Your Heart Out & she has selected EGG as the theme .