Dough
200g plain flour
25g selfraising flour
130g soft butter
60g icing sugar
1 free range egg
½ teaspoon vanilla extract
filling
150 ml boiling hot water
75gfine sugar
2 free range eggs
85 ml single cream
½ teaspoon vanilla extract
How to make Chinese New Year's egg tarts
Put butter and sugar in a mixing bowl.
Mix it together until it's light and fluffy.
Add the egg and the vanilla to the mixture.
Sieve both types of flour and stir together.
Mix in the flour in 3 parts until all is well combined.
Sprinkle flour on the baking mat, swiftly knead the dough.
Cover the dough with cling film, roll it thinly.
Cut circles from the dough.
Place the circles on top of the mold.
Press the circles into the holes.
Now make the filling and preheat the oven to 200°C
Dissolve the sugar completly in the boling hot water.
Whisk the eggs into the single cream (or evaporated milk).
Stir the egg mixture and the vanilla into the dissolved sugar.
Let the custard thicken slightly then pour it into a jug.
Pour the custard neatly into the dough cups.
Bake the tarts for 10 minutes on 200°C.
Turn the heat back to 180°C, bake for 12 - 15 minutes more.
If the filling in the tarts puff up after 10 minutes of baking, open the oven door about 2 inches during the second baking fase.
Allow the egg tarts to cool completely in the mold, on a wire rack.
Remove the egg tarts from the mold when they are completely cooled.
Kung Hei Fat Choy!