Egg Custard Tarts

I made these yesterday morning because I was craving for it!

Ingredients

For the butter dough:

- 1 cup of flour

- 125g of cold butter

- 50g of brown sugar

For the water dough:

- 1 cup of flour

- 2 eggyolks

- 1/4 cup cold water

For the egg filling:

- 3 large eggs

- 1 cup of milk

- 1 teaspoon of vanilla extract

For the simple syrup:

-1/3 cup of sugar

-1/2 cup of water

Procedure

BUTTER DOUGH

1) Take the cold butter and cut into cubes. Combine the butter cubes, sugar and flour until you can form a ball.

2) Transfer the butter dough onto a large sheet of plastic wrap and wrap it until you form a square shape. Refrigerate the dough for 15mins.

WATER DOUGH

3) Combine eggyolks to the flour. Add half a teaspoon water at a time until you can form a ball of dough.

FOLDING THE DOUGH (technique 3x4x4)

4) To work the dough nicely make sure to have a floured surface. Roll out the water dough about a 1/4" thick in a diamond shape.

5) Take the butter dough out of the fridge and place it on the center of the water dough and wrap it up like a little present. :D

6) Roll it out into a rectangle shape. Fold into thirds. (There should be 3 layers)

7) Roll it out again into a long rectangle. Take the both ends of the rectangle and meet it up into the center. Take a quarter and fold it like a book (there should be 4 layers)

8) Repeat the same procedure of the step 7. Pop it into the fridge

SIMPLE SYRUP

9) Combine water and sugar and microwave for one minute. Set aside to cool.

EGG FILLING

10) Into a bowl combine eggs, milk and vanilla extract. Whisk together and slowly add the cooled simple syrup. To make sure that the custard is smooth when it cooks, sift it a couple of times.

11) Preheat oven to 220°C. Roll out the dough and cut out the dough with a cookie cutter about the same size as your mold. Lay it down the molds. Press into the bottom and inner edges. With your thumbs slowly work the dough up unto the sides of the molds until it meets the corners. Take a fork and prick the bottom of the tart to prevent it from puffing while cooking.

12) Put the tarts onto a baking tray. Fill them up with the egg filling. Cook for 15-20mins until the crust turns into a light golden brown color and just until you can touch the custard filling without sticking onto your finger. Take them of the molds and trasfer them onto a cooling wrack.

YUMMY!!!!!!!!!!! *_*