Egg Tart

 Back by popular demand....

All time favourite, keeper's recipe...

50gm icing sugar

200gm flour

140gm butter

1/2 egg

Egg filling

140gm sugar

4 eggs

300 ml water

80 ml evaporated milk

1.    Knead butter and flour

2.    Refrigerate for 20 mins

3.    Boil water and sugar

4.    Leave to cool

5.    Mould pastry-press with 2 thumbs-prick with fork

6.    Edge slightly higher than pan 

7.    Mix milk and egg into sugar water

8.    Sift mixture

9.    Pour egg filling into mould

10. 80% full cup and bake immediately

11.  Bake for 20 mins at 200c

12.  Ready when toothpick can stand upright....