Here’s a step by step of how I made my egg tart. You can, of course, alter it any way you wish.
STEP 1: Make syrup.
Add 2/3 cup sugar into 1 cup boiling water and keep on low heat till sugar dissolves. Turn off heat and let the syrup cool.
STEP 2: Make pastry
Sift together 2 cups of flour and 1 cup icing sugar. Add 2/3 cup butter and mix till crumbly. Add 1/2 an egg (beaten) into the crumbly mix and form a dough. Chill for about 30 mins. Form into balls and shape them into greased muffin pans.
STEP 3: Egg custard.
Break and beat 41/2 eggs mixed with a drop of vanilla essence. Strain the egg mixture. Add the syrup and mix well.
STEP 4: Assembling the tarts
Pour the egg mixture into the pastry cups. Bake in a moderate oven (160C) for about 30 mins or till custard sets.
Yummy. I actually reduced the sugar a little as I didn’t want my tarts to come out too sweet and I’m glad I did. They were good and not too eggy (well as not eggy as an egg tart can be!)
So, until I determine for sure if these are Portugese Egg Tarts or Hong Kong Egg Tarts, I’ll call them my Midnight Egg Tarts.