Make about 20 tart skins 7cm x 3cm
Tart Skin: Crumb Boss Basic Cookie Dough (with tweaks)
Plain Flour 1.5 cups (355g)
Butter 113.4g (4 oz)
Confectioner’s Sugar 1 cup (236.6g)
Egg Yolks 3
Vanilla Extract ½ tsp
Egg filling
Whole eggs 3
Caster Sugar 100g
Hot Water 225g
Evaporated Milk 85g
Vanilla Extract ½ tsp
Method:
Tart: Cream butter and confectioner’s sugar together for about 5mins till its creamy white and fluffy. Add in egg yolks, vanilla extract and mix well. Add in Sifted flour and work into a dough. Do not overmix/beat or you’ll end up with a tough product. Let it sit in the fridge for about ½ hr if its too soft or use immediately. Roll out on floured board and cut out circles with circle cutter and line tart base. Use a fork to poke the base a few times (to prevent air trapped below from mis-shaping the skin). Bake blind in preheated over at 180 deg for about 5mins.
Filling: Mix caster sugar with hot water and stir until all dissolved. Let it cool till lukewarm. Beat eggs with hand beater/fork and add in the rest of the ingredients together. Run the mixture through the sieve to remove bubbles and undissolved egg particles. This will ensure you get a smooth product.
Fill into tart blinds till brim and bake in the oven at about 160-170 degrees until tart skin is golden and the eggs are not longer watery in the middle when you shake them, about 20mins.
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