Egg Tarts

 

 

250g plain flour

1/4 teaspoon salt

150 g very cold butter, diced

4-5 tablespoons ice cold water

 

 

 

150 g caster sugar

100 ml water

grated rind of 1 lemon

7 eggs

5 egg yolks

200 ml full cream milk

150 ml water

1 tablespoon honey

1 teaspoon vanilla essence

 

 

1 Sift flour and salt into a mixing bowl. Rub in the butter using your fingertips until butter is well distributed and the mixture resembles fine breadcrumbs.

2 Add water gradually, stirring the flour and butter mixture with a palette knife if possible.

3 Knead the pastry lightly until smooth. Wrap pastry with cling wrap and chill for 30 minutes in the refrigerator.

4 Divide dough into equal portions and press each portion evenly over the base and sides of small tart moulds.

5 Bake blind at 180°C for 10 minutes; remove beans and continue to bake for seven to eight more minutes. Remove from oven and keep aside.

6 Place sugar, water and lemon rind in a saucepan and bring to until sugar dissolves. Leave it to cool thoroughly.

7 Beat eggs and egg yolks lightly. Add in the cooled syrup, milk, water, essence and honey and mix well. Strain into a cup.

8 Pour into partially baked tartlet cases and bake at 180° C for 20 minutes or until custard sets.

Note: During baking open oven door at least twice so that the custard does not get burnt.