Directions

• Make the Tart Shell
• Combine flour, salt, and water in a mixing bowl.
• Using a stand mixer fitted with a dough hook, mix ingredients on medium speed until dough comes together.
• Knead the dough until elastic, for around five minutes.
• Form the dough into a ball and cover with cling wrap. Let it rest for an hour.
• Cut the dough into two (we’ll refer to them as doughs A & B to avoid confusion). Set dough B aside.
• On a flat & clean surface, use a rolling pin (or your hands) to flatten and stretch dough A until it becomes very thin. To avoid dough retraction, firmly press onto the sides of the dough so that they properly stick to the surface.
• Spread half of the butter all over dough A.
• Fold the left and right sides of dough A to the center, then roll the dough into a log, from the bottom going up. To prevent the dough from getting torn as it leaves the surface, use a dough scraper while trying to lift the dough.
• Set dough A aside.
• Repeat steps 6 to 8 for dough B. However, for step 8, place dough A at the bottom before rolling the dough. In effect, we’re wrapping dough A with dough B, creating a slightly larger log.
• Cover the dough log with cling wrap and refrigerate for at least 2 hours or overnight.
• Make the Custard Filling
• In a saucepan over medium heat, whisk together water and sugar. Bring to a light boil, then set aside.
• Using the same saucepan, combine the rest of the custard filling ingredients. Set heat to low and stir.
• Add the syrup (water + sugar). Continue stirring until the mixture slightly thickens and smoothens.
• Pour mixture through a mesh strainer.
• Cover with cling wrap, making sure that the wrap touches the mixture. *Note
• Refrigerate for at least 2 hours or overnight.
• Form the Tart Shell
• Bring out the dough log from the fridge and cut it into six pieces.
• Using your thumb, press each piece onto a tart/muffin mold until it forms into a tart shell. The base should be slightly thinner than the sides.
• Place the muffin tray / tart molds in the freezer for 1 to 2 hours.
• Bake the Egg Tarts
• Preheat oven to 230℃ (or your oven’s highest possible temperature setting).
• Bring out the prepped custard filling and tart shells.
• Pour the filling into the shells. Fill each tart about 80%.
• Bake for 10 minutes, or until crusts are browned and dark brown spots are seen on the filling.
• Remove from muffin tray / tart molds. Serve warm.Enjoy!