Mini Pandan Egg Tarts~

Experiment number 2 for the day~ A variation of the mini egg tarts.

~*Mini Pandan Egg Tarts*~

A slightly buttery pastry base filled with pandan flavoured egg custard, creating an overall savoury and moderately sweet mouthfill.

Recipe

Ingredients

Pastry:

• 100 g Butter/Margarine
• 30 g Icing sugar (sifted)
• 110 g Plain flour (sifted)
• 1/2 Egg (lightly beaten)
• 1/4 tsp Vanilla essence
  

Filling:

• 1 1/2 Eggs (lightly beaten)
• 2 Tbs Malt sugar (or 50 g Sugar)
• 20 ml Boiling water
• 100ml Water
• 40ml Evaporated milk
• 1 tsp Pandan paste

Method

To prepare pastry:

1. Sift the plain flour, cake flour and icing sugar into a mixing bowl and mix well.
2. Cut the cold butter into little cubes and rub into the flour till they resemble bread crumbs (A).
3. Briefly beat the egg and vanilla essence together and pour it into (A), mix well till a non-sticky dough is formed.
4. Mould them into mini aluminium tart cups (~17 mini tarts) and refrigerate for 30 minutes.

To prepare filling:

1. Dissolve malt sugar in boiling water. Set aside to cool.
2. When the malt syrup has cool, add in beaten eggs, evaporated milk, pandan paste and mix well.
   

To prepare egg tarts:

1. Preheat oven at 180 degree celsius.
2. Remove the mini tart cups from the refrigerator and bake them at 180 degree celsius for 7 minutes.
3. Fill the mini tart cups with the egg mixture filling till 90% full.
4. Bake them at 180 degree celsius for 18 to 22 minutes or till cooked.
5. Remove from oven and allow them to cool on a wire rack before serving. Enjoy!