200 g plain flour
300 g butter
250 g plain flour
½ tsp of salt
100 g ice water
(Egg filling can be substituted with cheese filling or pandan flavoured egg filling)
100 ml milk
165 ml water
80 g sugar
egg tart molds
| You can use puff pastry sheets for the tart shells
| To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor
| You may wish to put fillings in the tart shells before pouring in the egg mixture too.
| You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound
| Piercing the bottom of the pastry with a fork prevents the bottom of the pastry from rising during baking.