EGG TARTS

Skin A:

150 gm plain flour

20 gm custard powder

30 icing sugar

60 gm shortening

Skin B:

90 gm plain flour

60 gm shortening

Fillings:

3 eggs, beaten

120 gm caster sugar

250 ml hot water, stirred & cooled

1 tsp vanilla essence

1 tsp white vinegar

Little yellow coloring

Method:

Skin A:

Mix & knead until smooth.

Divide into 15 parts

Skin B:

Mix & divide into 15 parts

Warp B with A, roll into a long

shape, roll up tightly like a Swiss roll.

Roll into a round piece & line into

egg tart mould.

Mix & strain fillings, pour into

moulds until ¾ full.

Bake in the pre-heated oven at 180°C

for 15-20 minutes until fillings set.