SKIN A:110g of plain flour (1 cup)
10g of custard powder (2 tsp)
1 tbsp of beaten egg
28g of margarine (about 2 tbsp)
45ml of water (3 tbsp)
SKIN B:
90g plain flour
60g shortening (approximately 4 tbsp)
FILLING:
2 eggs
1/4 cup sugar
3/4 cup milk
- Mix and knead all ingredients for A and B separately to form a pliable dough. Cover with paper and chill in fridge for 20 mins
- Make an 'X' pattern on dough A (round shape)
- Rolled out dough A to obtain the pattern "+"
- Dough B should be shaped to roughly form a square.
- Wrap dough A (yellowish) with dough B.
- Firmly press down all over the surface of the dough with rolling pin (do not to leak any Dough B out from Dough A)
- Fold dough 3 times (make 2 folds like an envelope) and pinch to seal and form back into a rough rectangle shape again
- With aid of the rolling pin again, press out the dough to get an even rectangle shape.
- Repeat another 2-3 times
- Chill the dough for 30mins in the fridge and roll out the dough to 1/4 inches thick
- Roughly cut out circles of dough and press into tart shells. Poke the base with fork
- Beat eggs, sugar, gradually add in milk for the custard filling
- Fill tart shells with custard filling about 80%
- Bake 200C for 15 mins, then 180C for 10 mins
*Recipe adapted from Quinn's Baking Diary and http://jodeli.proboards.com/index.cgi?board=chinese&action=display&thread=245
